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Name: Club Forest Parmesan Black Olive Salad Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Lemon pepper; 1/4 c Sour cream; 1 1/2 ts lemon juice Freshly squeezed; 1 pn Cayenne pepper; 1 1/2 c mayonnaise Good-quality; 1 1/2 ts Cracked black pepper; 1/4 ts Celery salt; 2 tb Buttermilk (about); 1/4 ts Onion powder; 2 tb Parmesan Freshly shredded; 1/8 ts Salt; 2 tb black olives Diced; 1/4 ts Worcestershire Sauce; 1/4 ts Garlic powder; 6 tb Grated Parmesan cheese; 1/4 ts Hot pepper sauce; 1/8 c Red wine vinegar

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INGREDIENTS

1/4 ts Lemon pepper
1/4 c Sour cream
1 1/2 ts lemon juice ; Freshly squeezed
1 pn Cayenne pepper
1 1/2 c mayonnaise ; Good-quality
1 1/2 ts Cracked black pepper
1/4 ts Celery salt
2 tb Buttermilk ; (about)
1/4 ts Onion powder
2 tb Parmesan ; Freshly shredded
1/8 ts Salt
2 tb black olives ; Diced
1/4 ts Worcestershire Sauce
1/4 ts Garlic powder
6 tb Grated Parmesan cheese
1/4 ts Hot pepper sauce
1/8 c Red wine vinegar

Servings

INSTRUCTIONS

Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well. Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups 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 : From: Resturant Recipe Posted to recipelu-digest by Aquasea221 on Mar 1, 1998

NOTES

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Club Forest Parmesan Black Olive Salad Dressing

1/4 ts Lemon pepper
1/4 c Sour cream
1 1/2 ts lemon juice Freshly squeezed
1 pn Cayenne pepper
1 1/2 c mayonnaise Good-quality
1 1/2 ts Cracked black pepper
1/4 ts Celery salt
2 tb Buttermilk (about)
1/4 ts Onion powder
2 tb Parmesan Freshly shredded
1/8 ts Salt
2 tb black olives Diced
1/4 ts Worcestershire Sauce
1/4 ts Garlic powder
6 tb Grated Parmesan cheese
1/4 ts Hot pepper sauce
1/8 c Red wine vinegar

Using wire whisk or food processor, combine seasonings with vinegar and  lemon juice. Mix well.    Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix  to combine. Gradually add buttermilk until dressing reaches a thick but  pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups 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 : From: Resturant Recipe  Posted to recipelu-digest by Aquasea221 <Aquasea221@aol.com> on Mar 1, 1998

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Nutrition

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Serving Size: 1 Serving (906g)
Recipe Makes: 1

Calories: 3018
Calories from Fat: 2291 (76%)

Amt Per Serving		% DV

	Total Fat 254.6g	339 %
	Saturated Fat 45g	225 %
	Monounsaturated Fat 69.5g
	Polyunsanturated Fat 127.9g
Cholesterol 232.4mg		72 %
Sodium 5843.1mg		201 %
Potassium 311.8mg		8 %
Total Carbohydrate 178g		52 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 176.5g
Protein 20g		29 %
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.

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Calories per serving: 3018

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