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Parmesan Peppercorn Dressing
Servings = 8 | Serving size =2 tablespoons
This recipe can be multiplied by 2,3.
Keeps well for about 4 days in the fridge.
| 4 Tbsp | reduced-fat mayonnaise |
| 4 Tbsp | non-fat buttermilk |
| 1/2 cup | 2% milk |
| 1 ounce | Parmigiano-Reggiano (grated) |
| 1/4 tsp | fresh ground black pepper |
Place all ingredients in a mini-chopper or blender and blend until smooth.
Chill for at least 1 hour.
Nutrition Facts
Serving size: 2 tablespoons | Servings 8
Calories 52 | Calories from Fat 34
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 1g (6%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 7 mg (2 %) | Sodium 132 mg (6 %)
Total Carbohydrates 2g (1%) | Sugars 2g
Dietary Fiber 0g (0%) | Protein 2g
Vitamin A 1% | Vitamin C 0 % | Calcium 7% | Iron 0%
Vitamin K 12 mcg | Potassium 37 mg | Magnesium 4 mg
"Stay with safe things, like pepper."
-Bruce Jay Friedman, Cookbook Author
The refrigerator light goes on...
The easiest recipes are always the best. Two essential flavors in my kitchen – pepper and Parmigiano together in a rich creamy dressing that takes only a few seconds to make. This dressing is great on salad but is wonderful for sandwiches and wraps!
You do have to use the real thing in this recipe. Cheap imitation Parmigiano won’t have the rich flavor that makes this dressing.
