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Tarragon-Vanilla Salad Dressing
| Ingredients | |||
| 1 1/2 | teaspoon | garlic, crushed | |
| 1 | teaspoon | mustard, dijon-style | |
| 1 | tablespoon | tarragon, fresh, chopped | |
| 1 | tablespoon | oregano, fresh, chopped | |
| 1 | tablespoon | basil, fresh, chopped | |
| 2 | tablespoon | parsley, fresh, chopped | |
| 1 1/2 | teaspoon | sugar | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | tablespoon | lemon juice, fresh | |
| 1/2 | teaspoon | salt | |
| 1 | tabasco sauce, to taste, or 1 chile, fresh, minced | ||
| 1 | pepper, freshly ground, to taste | ||
| 1 | cup | buttermilk | |
| 1 | cup | yogurt, nonfat, or low-fat, plain, or low-fat mayonnaise | |
Directions: | |||
| In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week. Yield: About 2 1/2 cups.  | |||
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