Tarragon-vanilla salad dressing

1 Batch

Ingredients

Quantity Ingredient
1½ teaspoon Crushed garlic
1 teaspoon Dijon-style mustard
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh basil
2 tablespoons Chopped fresh parsley
1½ teaspoon Sugar
½ teaspoon Vanilla extract
1 tablespoon Fresh lemon juice
½ teaspoon Salt
1 dash Tabasco sauce or
1 Fresh chile; minced, to taste
1 dash Freshly ground pepper
1 cup Buttermilk
1 cup Nonfat or low-fat plain yogurt

Directions

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 2½ cups.

Hill and Barclay write: "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 crudites or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor."

From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic

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