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  • Club Forest Parmesan Black Olive Salad Dressing

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    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

    1. Using wire whisk or possibly food processor, combine seasonings with vinegar and lemon juice. Mix well.
    2. 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.
    3. Makes 8 to 10 servings, about 2 1/2 c. dressing.
    4. Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks.
    5. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.
    6. NOTES :

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