Prep 15 mins
Cook 0 mins
Outstanding recipe!!! Courtesy of Cooking Light magazine, and I must tell you that it is the dressing I've been craving for YEARS! YUM!!! It's great as a marinade on chicken, dressing on a salad, and dip with cut-up veggies!
- 3⁄4 cup buttermilk
- 1⁄3 cup mayonnaise (Hellmans, for me)
- 1 tablespoon lemon rind, finely grated (no white part)
- 1 tablespoon onion, very finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh basil, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 teaspoons lemon juice, freshly squeezed
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon black pepper, coarsely ground
- 1⁄4 teaspoon salt
- 1 garlic clove, finely minced
- Combine all ingredients, stirring with a whisk until dressing is well blended.
- NOTE: Refrigerate dressing in an airtight container for up to five days; stir well before using.
We loved this dressing. Nice and light and packed with flavor. I used it on a green salad and have a little left over for dipping with raw veggies. Made in memory of Stacky.
I made this recipe exactly as written with no deviations. This was a very good dressing and I really enjoyed it. The flavor is quite outstanding and pairs wonderfully with soft butter lettuce, as well as Romaine. It is great with tomatoes.
Made a throw together chef salad and wanted an easy dressing using buttermilk. This was delicious! Used part sour cream/part mayo. Omitted the thyme and used fresh chives from the garden. I really like that the recipe specifies fresh herbs-especially fresh basil. Next time I will make the salad in advance and allow it the flavors to marry.