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
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- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Ease of Preparation
- Total Time
- 15 minutes or less
- May/June 2013