Description[]
Makes about 3 cups dressing for green salads. Will keep in refrigerator for 2 weeks.
Ingredients[]
- 2 cup low-fat cottage cheese
- 1 cup buttermilk
- 1 tbsp red wine vinegar
- 2 tbsp parsley, chopped
- 10 garlic cloves, chopped
- ¼ tsp salt
Directions[]
- In blender or food processor, mix cottage cheese until smooth.
- Add remaining ingredients and blend.
Nutrition information[]
Per Serving (2 tablespoons): 18 cal | 3gm pro | 1gm carb | trace fat | 110 mg sod | 1 mg chol