Tarragon-vanilla Salad Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: TARRAGON-VANILLA SALAD DRESSING
Categories: Companion, Harned 1995, Herb/spice, Salads, Sauces
Yield: 1 batch

1 1/2 ts Crushed garlic
1 ts Dijon-style mustard
1 tb Chopped fresh tarragon
1 tb Chopped fresh oregano
1 tb Chopped fresh basil
2 tb Chopped fresh parsley
1 1/2 ts Sugar
1/2 ts Vanilla extract
1 tb Fresh lemon juice
1/2 ts Salt
1 ds Tabasco sauce or
1 Fresh chile; minced, to
-taste
1 ds Freshly ground pepper
1 c Buttermilk
1 c Nonfat or low-fat plain
-yogurt

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 2 1/2 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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