Zesty Buttermilk Salad Dressing Recipe

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Zesty Buttermilk Salad Dressing Recipe

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This homemade dressing is wonderful over a variety of green and vegetables. Plus, you can feel good knowing it's a little lighter than regular dressing.—Cassandra Corridon, Frederick, Maryland
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2/3 cup fat-free plain yogurt
  • 1/2 cup buttermilk
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon salt

Directions

In a food processor, combine the yogurt, buttermilk and mayonnaise; cover and process until smooth. Add the remaining ingredients, cover and process until blended. Cover and refrigerate for at least 1 hour before serving. Yield: 1-1/3 cups.
Originally published as Zesty Buttermilk Salad Dressing in Country Woman May/June 2003, p37

Nutritional Facts

2 tablespoons: 35 calories, 2g fat (1g saturated fat), 3mg cholesterol, 99mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

  • 2/3 cup fat-free plain yogurt
  • 1/2 cup buttermilk
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon salt
  1. In a food processor, combine the yogurt, buttermilk and mayonnaise; cover and process until smooth. Add the remaining ingredients, cover and process until blended. Cover and refrigerate for at least 1 hour before serving. Yield: 1-1/3 cups.
Originally published as Zesty Buttermilk Salad Dressing in Country Woman May/June 2003, p37

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