Prep 5 mins
Cook 0 mins
Buttermilk Dressing Yields: 3/4 cup
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 5 tablespoons buttermilk
- 2 tablespoons parsley, coarsely chopped
- In a small bowl, whisk together the olive oil and lemon juice.
- Whisk in the buttermilk and parsley.
- The dressing will keep, covered, in the refrigerator for 3 days.
Love this dressing - I substituted non-fat plain yogurt for the buttermilk.