Peppercorn Parmesan Salad Dressing Recipe
Recipe By Martha Stewart-3
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.
3.6
22 Rating -
Rate
Vegdiet
5minstotal
5m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Peppercorn Parmesan Salad Dressing Recipe
- 1/2 cup Buttermilk
- 1/4 cup Sour cream
- 0.13 cup Mayonnaise
- 1 ounce Finely grated parmesan
- 1/2 teaspoon Coarsely ground pepper
- As required Coarse salt and ground pepper
Nutrition
value
value
599
calories per serving
9 g Fat55 g Protein74 g Carbs< 1 g FiberOther
Current Totals
- Fat9g
- Protein55g
- Carbs74g
- Fiber< 1g
MacroNutrients
- Carbs74g
- Protein55g
- Fiber< 1g
Fats
- Fat9g
Vitamins & Minerals
- Calcium1737mg
- Iron2mg
- Vitamin A81mcg
- Vitamin B1< 1mg
- Vitamin B22mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B125mcg
- Vitamin C10mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium152mg
- Manganese< 1mg
- Phosphorus1389mg
- Selenium38mcg
- Zinc6mg
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
Recipe By Martha Stewart-3