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Club Forest Parmesan Black Olive Salad Dressing
Ingredients
- 1 1/2 tsp Cracked black pepper
- 1/4 tsp Lemon pepper
- 1/4 tsp Celery salt
- 1/8 tsp Salt
- 1/4 tsp Warm pepper sauce
- 1/4 tsp Worcestershire sauce
- 1 pch Cayenne pepper
- 1/4 tsp Garlic pwdr
- 1/4 tsp Onion pwdr
- 1/8 c. Red wine vinegar
- 1 1/2 tsp Freshly squeezed lemon juice
- 1/4 c. Lowfat sour cream
- 1 1/2 c. Good-quality mayonnaise
- 2 Tbsp. Diced black olives
- 6 Tbsp. Grated Parmesan cheese
- 2 Tbsp. Freshly shredded Parmesan cheese
- 2 Tbsp. Buttermilk, (about)
Directions
- Using wire whisk or possibly food processor, combine seasonings with vinegar and lemon juice. Mix well.
- Add in lowfat sour cream and mayonnaise; mix to combine. Add in olives and cheeses; mix to combine. Gradually add in buttermilk till dressing reaches a thick but pourable consistency.
- Makes 8 to 10 servings, about 2 1/2 c. dressing.
- Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks.
- After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.
- NOTES :
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