January 25, 2012

Cracked Pepper Salad Dressing

2 C. Mayo
1/4 C. water
1/4 C. milk
1/4 C. buttermilk
2 T. freshly grated Parmesan cheese
1 T. coarsely ground black pepper
2 t. finely chopped green onion
1 t. lemon juice
1/2 t. garlic powder
1/2 t. garlic salt

In a small bowl, whisk all ingredients until blended. Cover and chill for at least one hour. May be stored in the fridge for up to 2 weeks. Makes 2 1/2 cups.

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