Parmesan-Pepper Dressing

March/April 1993

Your rating: None Average: 4.5 (2 votes)

Toss with crisp greens, such as romaine and curly endive, croutons and slivers of red onion.

Parmesan-Pepper Dressing

Makes: 1 cup

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  • 1/3 cup nonfat buttermilk
  • 1/3 cup nonfat cottage cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 4 teaspoons white-wine vinegar
  • 1 small clove garlic, minced
  • 1/2 teaspoon cracked black pepper, or to taste


  1. Combine buttermilk, cottage cheese, Parmesan, vinegar and garlic in a food processor or blender; blend until smooth. Stir in pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per tablespoon: 12 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 47 mg sodium; 3 mg potassium.

Exchanges: Free Food

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