Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook Mac * Yogurt or Buttermilk Vinaigrette Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes Serving Size : 1 Preparation Time :0:00 Categories : 2 Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons wine vinegar (or sherry, or champagne) -- or 1 tablespoon fresh lemon juice and -- 1 tablespoon vinegar 1 small garlic clove -- minced salt -- to taste 1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil 4 tablespoons plain nonfat yogurt -- or 5 tablespoons low-fat buttermilk freshly ground black pepper -- to taste Mix together the vinegar, garlic, salt, and Dijon mustard using a fork or a small whisk. Stir in the olive oil, yogurt, and 1 tablespoon water. (Do not add water if using buttermilk). Add black pepper to taste. Thin with additional water as desired. • Lemon Yogurt or Buttermilk Vinaigrette • Omit the vinegar and use 2 tablespoons fresh lemon juice. Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001 Typed and MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 159 Calories; 14g Fat (77% calories from fat); 4g Protein; 6g Carbohydrate; 1mg Cholesterol; 107mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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