Creamy Buttermilk Dressing
From EatingWell: May/June 2013
This creamy buttermilk-herb dressing recipe is perfect tossed with mixed greens, as a dressing for cold pasta salads or as a dip for crunchy vegetables.
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup low-fat mayonnaise
- 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
- 1 tablespoon distilled white vinegar
- Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, herbs and vinegar; whisk until combined.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per tablespoon: 18 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 100 mg sodium; 20 mg potassium.
Carbohydrate Servings: 0
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Salad dressing
- May/June 2013