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Herbed Lemon-Buttermilk Dressing

Herbed Lemon-Buttermilk Dressing

This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.

This recipe goes with Iceberg Wedge with Pancetta

Cooking Light AUGUST 2005

  • Yield: 1 1/4 cups (serving size: 1 tablespoon)

Ingredients

  • 3/4 cup fat-free buttermilk
  • 1/3 cup low-fat mayonnaise
  • 1 tablespoon grated lemon rind
  • 1 tablespoon finely chopped onion
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 23%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.4g
  • Carbohydrate: 1.9g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 89mg
  • Calcium: 13mg
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Herbed Lemon-Buttermilk Dressing Recipe

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