Monday, April 16, 2012

Buttermilk Salad Dressing

Of all the made-from-scratch dressings I do, this is our favorite! Light, refreshing and absolutely drinkable. This salad dressing also doubles as a dip for raw veggies.

Here, this oh so delicious salad dressing is being used as a dip!
Here is recipe:
2 cups buttermilk
2 cups Hellman's Mayonnaise
1/2 teas garlic powder
1 teaspoon onion salt
3/4 teaspoon salt to taste
5 tablespoons fresh parsley, chopped
1/2 teaspoon white pepper
Here is how I did this:
1. Place all ingredients in bowl of food processor. Process on high until thoroughly blended.
2. Place in sealed container and refrigerate at least four hours before serving.
Author's Notes:

  • The key what makes this dressing/dip taste so-o-o good is to use (a) only Hellman's Mayonnaise and (b) only fresh parsley.
  • Dressing will keep in refrigerator up to two weeks in refrigerator IF you take out only the amount needed each time.

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