Lowfat Buttermilk Salad Dressing |
| Name: |
Gerald Thomas |
| Base: |
Eglin AFB |
| Recipe: |
Makes about 1 cup
1/2 cup reduced-fat mayonnaise
1/2 cup lowfat buttermilk
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 garlic clove, minced
1 Tablespoon chopped fresh parsley
1 Tablespoon snipped fresh or frozen chives
In an airtight container, place all ingredients in order listed; place lid on container and shake well to mix.
Will keep in refrigerator for 1 to 2 days; shake well before using.
Variations:
For a thicker dressing, substitute 1/2 cup nonfat sour cream for the mayonnaise.
For an Italian-flavored dressing, substitute 2 Tablespoons chopped fresh basil for the parsley and chives and increase garlic to 2 cloves.
To make the dressing into a dip for vegetables, reduce buttermilk to 2 to 3 Tablespoons, then add 1/4 cup chopped seeded cucumber and the remaining ingredients. |
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