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Parmesan-Pepper Dressing

:  March/April 1993

Your rating: None Average: 4 (1 vote)

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


Parmesan-Pepper Dressing Recipe

Makes: 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Nutrition

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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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Vegetarian
Type of Dish
Salad dressing
Sauce/Condiment, savory
Publication
March/April 1993
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