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Holden Comprehensive Cancer Center
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The Colorful Plate
Peer Review Status: Internally Reviewed by Cancer Center Staff |
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Salad Dressings |
Submitted by: Tami Thompson Cancer Center Administration Source: Fresh Start Cookbook by Julee Russo |
| 2/3 cup buttermilk | 1/8 teaspoon salt |
| 1 teaspoon dry white wine 1 Tablespoon crumbled Roquefort cheese |
1/8 teaspoon freshly ground black pepper |
In a blender, blend the ingredients until smooth. Transfer to a jar with a tight fitting lid and refrigerate until ready to use. Whisk before using.
Serves: 8
Nutrition Facts Per 1 Tablespoon
| Calories: 12 | Saturated Fat: 0.3 gm |
| Carbohydrate: 1 gm | Fiber: 0 gm |
| Cholesterol: 2 mg | Protein: 0.9 gm |
| Fat: 0.5 gm | Sodium: 71 mg |
| 1/4 cup white wine vinegar | 1 Tablespoon finely minced fresh tarragon |
| 1 teaspoon finely minced garlic | 2 teaspoons olive oil |
| 6 Tablespoons hot water | 1/8 teaspoon salt |
| 1 teaspoon Dijon mustard | 1/8 teaspoon freshly ground pepper |
In a small bowl, combine the vinegar, garlic, water, mustard and tarragon. Slowly drizzle in the olive oil, whisking continuously until emulsified. Season with salt and pepper. Cover and refrigerate until ready to use. Whisk before using.
Serves: 8
Nutrition Facts Per 1 Tablespoon
| Calories: 13 | Saturated Fat: 0.2 gm |
| Carbohydrate: 0.7 gm | Fiber: 0 gm |
| Cholesterol: 0 mg | Protein: 0.1 gm |
| Fat: 1 gm | Sodium: 42 mg |
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Last modification date:
Mon Aug 7 13:10:18 2006
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