- 3/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon sugar
- 1/2 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Assorted salad greens, sweet yellow pepper strips and sliced cucumbers or vegetables of your choice
- In a bowl, whisk together the first eight ingredients. Serve over greens and vegetables. Refrigerate leftover dressing. Yield: 1-1/2 cups.
Originally published as Salad with Buttermilk Dressing in Taste of Home February/March 2001, p9
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Reviewed Jul. 15, 2010
"This salad dressing was ok. I've had better and I've had worst. It was much fresher tasting than bottled dressing but had somewhat of an odd flavor (probably the buttermilk)."