- 3/4 cup buttermilk
- 2 tablespoons prepared horseradish
- 1 tablespoon sugar or honey
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 1/2 teaspoon prepared mustard
- Combine all ingredients; chill. Serve with cabbage, tossed green salads or fresh fruit. Yield: 1 cup.
Originally published as Buttermilk Horseradish Dressing in Country Woman May/June 1990, p39
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