Tarragon-vanilla salad dressing

Yield: 1 Batch

Ingredients:

1 1/2 ts Crushed garlic
1 ts Dijon-style mustard
1 tb Chopped fresh tarragon
1 tb Chopped fresh oregano
1 tb Chopped fresh basil
2 tb Chopped fresh parsley
1 1/2 ts Sugar
1/2 ts Vanilla extract
1 tb Fresh lemon juice
1/2 ts Salt
1 ds Tabasco sauce or
1 Fresh chile; minced to -taste
1 ds Freshly ground pepper
1 c Buttermilk
1 c Nonfat or low-fat plain

Instructions:

-yogurt In a medium bowl combine all ingredients whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week. Yield: About 2 1/2 cups. Hill and Barclay write: "This creamy low-fat dressing lends itself to salad greens cooked or raw vegetable combinations pasta and grain salads or as a dipping sauce for crudites or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996 Vol. 8 No. 2. Pg. 39. Electronic