“This creamy and tangy herbed buttermilk dressing is a lively addition to any salad. With parmesan and garlic, the dressing has a slight Italian-inspired flair.” - by California Milk Advisory Board
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- In a small bowl whisk together buttermilk, cheese, vinegar, basil, chives, oil, mayonnaise, garlic and mustard. Season with salt and pepper. Dressing can be covered and refrigerated for up to one week. Drizzle over crisp torn greens or blanched asparagus, or use to dress pasta or potato salad.
Nutrition
Amount Per Serving (8 total)
- Calories
- 39 cal
- 2%
- Fat
- 2.7 g
- 4%
- Carbs
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This was too tart and tangy for my family! To tone the vinegar, mustard and onion, I added 1/4 teaspoon of white sugar. The dressing was thin and runny. Served over a fresh garden veggie salad. Everyo..." See morene really LOVED this (especially since the kids only eat ranch dressing) after modifying with the sugar."
Christine M
"This was awesome - I used regular mayonnaise, as that's what I had on hand, and added a few twists of fresh cracked pepper. Delicious, easy and a new favorite in our house! I think it's the fresh pa..." See morermesan and fresh herbs that put it over the top. I used this over Layered Spinach Salad from this site and it was a perfect match."
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