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