Try this Buttermilk Dressing with Herbs and Green Peppercorns recipe, or contribute your own.
Suggest a better descriptionWhisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended. Blend in remaining ingredients. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Correct seasoning and allow to come to cool 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 warm potato salad. Coarsely crack the peppercorns in a mortar and pestle or use the flat side of a chefs knife to crack them on a cutting board. The dressing will keep, in a tightly covered jar, in the refrigerator for about a week." From Susan Belsinger and Carolyn Dilles "Peppercorns Around the World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 48. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Batch (348g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 705 | ||
Calories from Fat: 527 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.5g | 78 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 23.1g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 1009.3mg | 35 % | |
Potassium 315.4mg | 8 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 42.9g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 705
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