Buttermilk & Fresh Herb Salad Dressing

By • June 26, 2013 3 Comments

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Author Notes: This salad dressing is something like a healthy hybrid of caesar and ranch. Loaded with fresh parsley, basil, tarragon and dill it turns nothing fancy greens into a salad worth serving guests. http://beetsandbluecheese.com/2013/06/22/grilled-chicken-with-fresh-herb-vinaigrette/ beetsandbluecheese.com


Serves many

  • 2 tablespoons fresh basil
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh tarragon
  • 3 tablespoons sweet onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons lemon juice
  • 4 tablespoons light mayonnaise
  • 3 tablespoons plain low-fat yogurt
  • 2 tablespoons light sour cream
  • 1 cup reduced fat buttermilk
  • 2 tablespoons shredded parmesan
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon black pepper
  1. Place all ingredients in the bowl of a food processor and pulse until the herbs are finely minced and the ingredients are fully blended.
  2. Pour into a glass jar and chill overnight, allowing flavors to blend, before drizzling over salad greens and serving.

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