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Tarragon Vanilla Salad Dressing


1 1/2 teaspoon Crushed garlic
1 teaspoon Dijon-style mustard
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh basil
2 tablespoon Chopped fresh parsley
1 1/2 teaspoon Sugar
1/2 teaspoon Vanilla extract
1 tablespoon Fresh lemon juice
1/2 teaspoon Salt
1 ds Tabasco sauce or 1 Fresh chile; minced, to taste
1 ds Freshly ground pepper
1 c Buttermilk
1 c Nonfat or low-fat plain yogurt

In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.

Yield: About 2 1/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.