In McCook, Nebraska, Iola Egle serves this creamy ranch-style salad dressing on almost everything. "Besides drizzling it over mixed greens, I use it as a dip for raw vegetables, a topper for baked potatoes and a sauce for roast beef sandwiches," she informs.
- 2 cups buttermilk
- 2 cups fat-free mayonnaise
- 1/2 cup minced fresh parsley
- 1/2 teaspoon garlic powder or salt
- 1/2 teaspoon onion powder or salt
- 1 teaspoon coarsely ground or cracked pepper
- Salad greens
- In a bowl, combine the first six ingredients; whisk until smooth.
- Cover and chill until serving. Serve over salad greens. Store in the refrigerator. Yield: 4 cups.
Originally published as Buttermilk Salad Dressing in Quick Cooking July/August 1998, p44
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