Total Time
Prep 3 mins
Cook 0 mins

This is from Super Food Ideas. I substitute splenda for honey to make diabetic friendly. Based serving on using all in a large salad to serve 4 people.


  1. Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
  2. Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
  3. Store in the jar in the fridge for up to 2 days.
Most Helpful

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.

LARavenscroft May 10, 2011

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.

COOKGIRl September 14, 2013

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]

Sydney Mike January 08, 2011