Basil Buttermilk Dressing Recipe

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Basil Buttermilk Dressing Recipe

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Why buy dressing from the store when it’s so easy to whip up your own? Keep the mix on hand and simply add water, lemon juice and mayonnaise to make it salad-ready.—Jenece Howard, Elko, Nevada
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 4 teaspoons dried minced onion
  • 4 teaspoons dried basil
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1/2 cup cold water
  • 1 teaspoon lemon juice
  • 3/4 cup mayonnaise

Directions

In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6 batches (1-1/2 cups mix).
To prepare dressing: In a small bowl, combine 1/4 cup mix with cold water and lemon juice. Whisk in mayonnaise. Stir before serving. Refrigerate leftovers. Yield: about 1 cup per batch.
Editor's Note: Buttermilk blend powder may be substituted for the nonfat dry milk powder. Omit the lemon juice when preparing the salad dressing.
Originally published as Basil Buttermilk Dressing in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

2 tablespoons: 165 calories, 17g fat (2g saturated fat), 8mg cholesterol, 175mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 4 teaspoons dried minced onion
  • 4 teaspoons dried basil
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1/2 cup cold water
  • 1 teaspoon lemon juice
  • 3/4 cup mayonnaise
  1. In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 6 batches (1-1/2 cups mix).
  2. To prepare dressing: In a small bowl, combine 1/4 cup mix with cold water and lemon juice. Whisk in mayonnaise. Stir before serving. Refrigerate leftovers. Yield: about 1 cup per batch.
Editor's Note: Buttermilk blend powder may be substituted for the nonfat dry milk powder. Omit the lemon juice when preparing the salad dressing.
Originally published as Basil Buttermilk Dressing in Taste of Home Christmas Annual Annual 2014

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