Buttermilk Salad Dressing
- Total Time
- 5 minutes
- Rating
- Notes
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Ingredients
Yield:3 servings
- ⅓cup low-fat buttermilk
- 1teaspoon Dijon mustard
- 1½tablespoons grated cucumber
- ⅓of bunch of scallions, thinly sliced
- 1½teaspoons chopped parsley
- Freshly ground black pepper to taste
- 6ounces mixed greens such as Boston and red lettuce, mache or arugula
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
25 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 64 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix or shake ingredients well to blend. Serve over greens.
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Cooking Notes
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LindaL
I didn't have cucumber (probably would have been better), but it was very good. And low-fat!
TOM G
I made this as the recipe is written. The result tasted too much of mustard. I added some mayo and more buttermilk. That helped.
Fat Free Is Great
I put the whole ingredients into the fineblender . This changes the seasoning taste into fine. Then its optimized.
John
Add mayonnaise
NJ
I used cukes in the salad, so didn't add them to dressing.
naomi dagen bloom
A fan of buttermilk cornbread, always need ways to use what's left. I use only 2 tablespoons mayo. Fresh taste for salads.
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