Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix ins. for a lower fat version, replace the sour cream with low fat plain greek yogurt.
Ingredients For Peppercorn Parmesan Salad Dressing Recipe
1 cup Buttermilk
0.5 cup Sour cream
0.25 cup Mayonnaise
2 ounce Finely grated parmesan
1 teaspoon Coarsely ground pepper
Coarse salt and ground pepper
Nutrition value
599
calories per serving
9 g Fat55 g Protein74 g Carbs< 1 g FiberOther
Current Totals
9 g Fat
55 g Protein
74 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
74 g
Protein
55 g
Fiber
0 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
1737 mg
Iron
2 mg
Vitamin A
81 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
68 mcg
Vitamin B12
5 mcg
Vitamin C
10 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
152 mg
Manganese
0 mg
Phosphorus
1389 mg
Selenium
38 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
