Cooking with Vanilla: Tarragon-Vanilla Salad Dressing

<em>Makes about 2 1/2 cups<br />
<br />
This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudités or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor.</p>
<p>• 1 1/2 teaspoons crushed garlic<br />
• 1 teaspoon dijon-style mustard<br />
• 1 tablespoon each chopped fresh tarragon, oregano, and basil<br />
• 2 tablespoons chopped fresh parsley<br />
• 1 1/2 teaspoons sugar<br />
• 1/2 teaspoon vanilla extract<br />
• 1 tablespoon fresh lemon juice<br />
• 1/2 teaspoon salt<br />
• Dash Tabasco sauce or 1 fresh chile, minced, to taste<br />
• Dash freshly ground pepper<br />
• 1 cup buttermilk<br />
• 1 cup nonfat or low-fat plain yogurt</p>
<p>1. In a medium bowl, combine all the ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed.</p>
<p>2. The flavor improves on standing. The dressing will keep for up to a week.</p>
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<em>Madalene Hill and Gwen Barclay are a well-known pair of longtime chefs and herb gardeners who make their home in the tiny town of Round Top in central Texas.</em>
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<strong>Cooking with Vanilla</strong>

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