- 1/2 cup buttermilk
- 1/2 cup reduced-fat sour cream
- 1/4 cup prepared cucumber ranch salad dressing
- 1 teaspoon dried minced onion
- 1/4 teaspoon sugar
- 2 tablespoons grated peeled cucumber, patted dry
- Salad greens and vegetables of your choice
- In a small bowl, whisk the first five ingredients until blended. Refrigerate overnight. Stir in cucumber. Serve over a tossed salad. Yield: 1-1/4 cups.
Originally published as Cucumber Buttermilk Salad Dressing in Light & Tasty October/November 2002, p7
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