- 1 garlic clove, minced
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried minced onion
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a jar with a tight-fitting lid, combine all the ingredients; shake well. Cover and refrigerate for 30 minutes. Yield: 1-1/4 cups.
Originally published as Buttermilk Salad Dressing in Country Woman July/August 1995, p35
Reviews for Buttermilk Salad Dressing(1)
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Reviewed Mar. 25, 2013
I needed ranch dressing, and was out of the store-bought stuff. It happened that I had the ingredients for this, so I tried it. Surprise - it's WAY better than the store-bought kind, and cheaper, too. This may become my new favorite dressing.