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Full Online Book HomeLearning KitchenSalads And Dressings - Dressing - St. Andrew's Salad Dressing
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Salads And Dressings - Dressing -  St. Andrew's Salad Dressing Post by :LudlowBushmat Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1683

Click below to download : Salads And Dressings - Dressing - St. Andrew's Salad Dressing (Format : PDF)

Salads And Dressings - Dressing - St. Andrew's Salad Dressing

1/2 cup part-skim Ricotta cheese
1 cup plain low-fat yogurt
1/3 cup red wine vinegar
1/3 cup Dijon mustard
1/4 cup drained capers -- chopped
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced shallots
2 garlic cloves -- minced


Place Ricotta cheese in a food processor; process until smooth. Combine Ricotta cheese and remaining ingredients in a medium bowl; stir until well-blended. Cover and chill.

Serving Size: 1 tablespoon

Source: "Cooking Light, July 1997, p.125" Copyright: "© Cooking Light"

Yield: "3 Cups"

Per serving: 9 Calories (kcal); trace Total Fat; (35% calories from fat); 1g Protein; 1g Carbohydrate; 1mg Cholesterol; 34mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Puréeing the Ricotta cheese gives it a consistency similar to sour cream. Serve with tossed greens or use in place of mayonnaise in a potato or macaroni salad. This dressing is also thick enough to use as a vegetable dip.

NOTES : Store salad dressing in an airtight container in refrigerator for up to two weeks.
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