Sara Laber of Shelburne, Vermont suggests using this zippy dressing over greens or hot or cold boiled potatoes.
Yield: 4 Servings or approximately 1/2 cup
- 1/2 cup fresh cilantro leaves
- 1/4 c. buttermilk
- 1/4 c fat-free mayonnaise
- 1/8 tsp. sugar
- 3 drops hot pepper sauce
- Salad greens and vegetables of your choice
In a food processor or blender, place cilantro, buttermilk, mayonnaise, sugar and hot pepper sauce; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Yield: about 1/2 cup.
2 tablespoons of dressing equals 18 calories, trace fat (0 saturated fat), 1 mg cholesterol, 124 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: Free Food.
Originally published as Cilantro Salad Dressing in Taste of Home August/September 1999, p16