This salad dressing base allows the user to have better control over the fat and calorie content as well as be preservative free. To make two cups of dressing, mix 1-2 tablespoons dressing base with 1 cup buttermilk and 1 cup mayonnaise. For a lower-calorie version, substitute low fat mayonnaise or low fat sour cream. In addition, it’s tasty sprinkled on cooked vegetables. Our family has a particularly fondness for tossing some of the powder on diced baked potatoes, especially when they’re baked around a roast chicken.
This blend contains: Tellicherry black pepper, kosher flake salt, granulated garlic and onion, msg, minced green onion, red and green bell pepper bits. Sodium content: 673.05 mg per teaspoon; 21.92% sodium