Try this Tarragon-Vanilla Salad Dressing recipe, or contribute your own.
Suggest a better descriptionIn 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 Barclays "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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Serving Size: 1 Batch (309g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 205 | ||
Calories from Fat: 24 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 321.5mg | 11 % | |
Potassium 553.2mg | 15 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 35.6g | ||
Protein 9.5g | 14 % | |
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: 205
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