Club forest parmesan black olive salad dressing

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Cracked black pepper
¼ teaspoon Lemon pepper
¼ teaspoon Celery salt
⅛ teaspoon Salt
¼ teaspoon Hot pepper sauce
¼ teaspoon Worcestershire sauce
1 pinch Cayenne pepper
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
⅛ cup Red wine vinegar
1½ teaspoon Freshly squeezed lemon juice
¼ cup Sour cream
1½ cup Good-quality mayonnaise
2 tablespoons Diced black olives
6 tablespoons Grated Parmesan cheese
2 tablespoons Freshly shredded Parmesan cheese
2 tablespoons Buttermilk; (about)

Directions

Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well.

Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2½ cups dressing.

Note: Unused dressing stays well refrigerated for up to about 1 ½ weeks.

After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.

NOTES : From: Resturant Recipe

Posted to recipelu-digest by Aquasea221 <Aquasea221@...> on Mar 1, 1998

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