This vinaigrette is light and creamy, yet low in fat.
- Prep: 5 min
- Refrigeration: 1 h
- 1/2 cup (125 mL) buttermilk
- 2 tbsp (30 mL) plain yogourt
- 1 tsp (5 mL) white wine vinegar
- 1 tsp (5 mL) fresh tarragon chopped
- 1 garlic clove minced
- Salt and pepper to taste
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Combine all ingredients and refrigerate for at least one hour for flavours to blend.
For a creamier vinaigrette, replace 1 tbsp of yogourt (15 mL) with 1 tbsp (15 mL) of mayonnaise.
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Nutritional informationPer serving
|Calcium:||3 % / 34 mg|