Food recipes
Buttermilk Dressing With Herbs And Green Peppercorns Recipe
Buttermilk Dressing With Herbs And Green Peppercorns Recipe Ingredients: milk, buttermilk, fluid, cultured, lowfat oil, olive, salad or cooking lemon juice, raw salad dressing, mayonnaise, regular spices, garlic powde...
Buttermilk Dressing With Herbs And Green Peppercorns Recipe
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
lemon juice, raw
salad dressing, mayonnaise, regular
spices, garlic powder
spices, tarragon, dried
peppers, sweet, green, raw
salt, table
sugars, granulated
Directions:
Whisk buttermilk, extra virgin olive oil, lemon juice and mayonnaise in a small bowl till mix is smooth and well blended.
Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and chill for at least 30 min.
Correct seasoning and allow to come to cold room temperature before serving.
Yield: About 1 1/2 c. dressing.
Belsinger and Dille write: "This tangy dressing goes well with all kinds of salad greens and is especially good with cucumbers and summer-ripe tomatoes.
Pour it over steamed and sliced new potatoes for a delicious hot potato salad.
Coarsely crack the peppercorns in a mortar and pestle or possibly use the flat side of a chef's knife to crack them on a cutting board.
The dressing will keep, in a tightly covered jar, in the refrigerator for about a week."
48.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
lemon juice, raw
salad dressing, mayonnaise, regular
spices, garlic powder
spices, tarragon, dried
peppers, sweet, green, raw
salt, table
sugars, granulated
Directions:
Whisk buttermilk, extra virgin olive oil, lemon juice and mayonnaise in a small bowl till mix is smooth and well blended.
Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and chill for at least 30 min.
Correct seasoning and allow to come to cold room temperature before serving.
Yield: About 1 1/2 c. dressing.
Belsinger and Dille write: "This tangy dressing goes well with all kinds of salad greens and is especially good with cucumbers and summer-ripe tomatoes.
Pour it over steamed and sliced new potatoes for a delicious hot potato salad.
Coarsely crack the peppercorns in a mortar and pestle or possibly use the flat side of a chef's knife to crack them on a cutting board.
The dressing will keep, in a tightly covered jar, in the refrigerator for about a week."
48.