Herby Buttermilk Dressing. This dressing goes great on my Chicken BLT Salad. It also goes well on a regular field greens salad, or even a salad of sliced tomatoes and cucumbers. Use it as a dip for vegetables, too.
This recipe combines mayonnaise, buttermilk, fresh lemon juice, dry mustard, salt, shallot, fresh dill, fresh parsley, and fresh basil. Seasoned with some freshly ground black pepper. That’s it!
You can substitute Greek yogurt for the mayonnaise. You can use garlic instead of a shallot if you prefer a garlicky flavor.
From the kitchen of A Food Lover’s Delight….
Herby Buttermilk Dressing
1 c mayonnaise (can use fat-free, if desired)
1 c lowfat or fat-free buttermilk, well-shaken
1 T freshly squeezed lemon juice
1 t dry mustard
1 t salt
1 T minced shallot
2 T chopped fresh dill
2 T chopped fresh parsley
2 T chopped fresh basil
Couple twists freshly ground black pepper
Whisk all ingredients together in a non-metallic bowl. Refrigerate up to three days.
Makes about 2 cups of dressing. This is a “taste of summer” dressing that you can enjoy year-round. This dressing should keep up to 7 days in the refrigerator — if it lasts that long.
Variations: Use your favorite fresh herb combinations depending on what is in season. Substitute Greek yogurt for the mayonnaise. Add a minced garlic clove instead of the shallot if you like a garlicky dressing. Add some sour cream or softened cream cheese for a thicker dip-like consistency.
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