The flavor of this was good, but I like a thicker salad dressing. Will make again, but will use Greek yogurt in place of the buttermilk. Made for Healthy Choices ABC.
This delicious dressing was served over a salad consisting of: heirloom lettuce (dark purplish leaves), cucumbers, red bell, carrots and white cabbage. I used local clover honey, raw organic apple cider vinegar and Coleman's mustard. The longer the dressing sits the better it tastes. Made for Make My Recipe Downunder/September.
Made this with the buttermilk, but also almost doubled the amount of mustard! Then I took the hint from Deantini's recipe & allowed it to chill in the frig for a bit over 24 hours & we had a very satisfying creamy dressing, though I was the one who particularly enjoyed the mustardy taste! Thanks so much for this great recipe! [Made & reviewed in Zaar Stars tag]
I think this dressing was great, only a little to vinegar-y. I would cut the vinegar a little bit, and it would be perfect (however, I did substitute buttermilk with 1c milk 1 tbsp vinegar which does = regular buttermilk, but it may have made a smidgen of a difference). Obviously, as people say, its not a thick dressing, but I stirred up my salad, and I had great taste on every bite, so it was fine. More the consistency of Italian than ranch dressing. Calorie wise, its great, so thanks!
Based on some of the other reviews I decided to use Greek yogurt in place of the buttermilk. It made a delicious creamy and rich salad dressing without added fat. The honey was a little overpowering for me and something I might cut back on a bit next go and I do plan on making it again.
3 3/4 stars, This is OK, not a favorite for us. I did use Balkan yogurt with more of the liquid on top and it was a good consistency. I used organic honey and organic apple cider vinegar. Made for MAKE MY RECIPE~Tag Game. Spring Ed'n.
Based on other reviewers comments on the consistency I first made this with yoghurt - which did not work out at all. Then I made as posted but let sit in the fridge overnight. This really does help and it thickened nicely, so you sort of need to make this ahead. I used regular milk and added the vinegar and let sit for a bit before adding the remaining ingredients (milk vinegar = buttermilk). I am not much of a sweet dressing kind of person so the review is based on my DH comments, he found it really good over a salad.
VERY runny, even after refrigeration. Didn't taste bad, but I really didn't like the consistency. Next time I would use yogurt.
I made this and served on a salad of baby greens. Yum! Thanks Pat! Made for Make My Recipe-Australian.
Great flavor. Served on a side salad, but next time will serve of a salad that has roasted chicken and this would be wonderful on chicken. Made one change based on other reviews saying dressing was to thin, so used 1/2 buttermilk and 1/2 mayo. Must say this honey mustard dressing will give all others a run for there money. Thanks so much for the post.