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Buttermilk Herb Dressing

salads

1 cup buttermilk
2/3 cup plain yogurt
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon dried dillweed; or
3 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 clove garlic; minced
freshly ground pepper
1/4 cup chopped fresh parsley

Buttermilk, made from low fat milk, has only a trace of fat, yet it gives body and a wonderful flavor to this creamy salad dressing. In mixing bowl or large measuring cup, combine all ingredients. Using whisk or fork, mix well. Cover and refrigerate for up to 1 week.

Contributor: Smart Cooking - Anne Lindsay

Yield: 2 cups

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