Moose: Buttermilk Dressings for Tomatoes

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* Exported from MasterCook Mac *

 

Buttermilk Dressings for Tomatoes

 

Recipe By : Moosewood Restaurant New Classics, page 113

Serving Size : 1 Preparation Time :0:00

Categories : salads

 

Amount Measure Ingredient -- Preparation Method

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-- Basic Buttermilk Dressing --

1/2 cup buttermilk

1/4 cup prepared mayonnaise

or plain yogurt

1 tablespoon vegetable oil

1 tablespoon cider vinegar

salt -- to taste

1/4 teaspoon ground black pepper

 

We love buttermilk dressings on fresh, ripe tomatoes, but they're good

on other vegetables as well. Gussy up the basic dressing with one of the

variations. Dill Buttermilk Dressing and the Feta Buttermilk Dressing

are also good on cucumbers or celeriac. Chopped hard-boiled egg is a

delicious addition to Curried Buttermilk-dressed tomatoes. Add corn

kernels and chopped scallions to tomatoes with Cumin Buttermilk Dressing.

 

Yields about 1 cup

 

In a blender, combine all of the Basic Buttermilk Dressing ingredients

and the variation ingredients you select and puree until smooth.

 

Drizzle the dressing over 2 1/2 pounds of sliced tomatoes or tomato

wedges. Extra dressing will keep covered and refrigerated for 3 to 4

days.

 

PER 12-OUNCE SERVING: 1511 CALORIES, 3.5 G PROTEIN, 9.5 G EAT, 18.2 G

CARBOHYDRATES, 1.9 G SATURATED FATTY ACIDS, 4.7 MG CHOLESTEROL, 160.5 MG

SODIUM, 3.2 G TOTAL DIETARY FIBER

 

Variations:

• For Dill Buttermilk Dressing, add 2 tablespoons of chopped fresh dill

and an extra tablespoon of vinegar.

• For Curried Buttermilk Dressing, add 1 teaspoon curry powder, 1/4

teaspoon crushed red pepper flakes, and 1/4 teaspoon tumeric.

• For Feta Buttermilk Dressing, omit the salt and add 1/4 cup crumbled

feta cheese and 1/2 teaspoon dried oregano.

• For Cumin Buttermilk Dressing, add 3/4 teaspoon ground cumin and 1/4

teaspoon ground cardamom.

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 173 Calories; 15g Fat (75%

calories from fat); 4g Protein; 7g Carbohydrate; 4mg Cholesterol; 129mg

Sodium

Food Exchanges: 1/2 Non-Fat Milk; 3 Fat

 

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