Recipe by USA WEEKEND columnist Pam Anderson
"A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service."
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lemon juice or rice wine vinegar
large garlic clove, minced
Salt and freshly ground black pepper
This is one of those dressings that you have to play with a bit to get the desired taste and consistency you want. I used all light/reduced fat ingredients and opted for the rice wine vinegar vs. the lemon juice as it's a bit on the sweeter side. I did add a bit more buttermilk and this definitely needed some fresh chives and dill - a generous helping at that. I let everything set in the fridge for a few hours to let the flavors blend. In the end, with those additions it's a really nice salad dressing to top mixed greens and grilled chicken!
This is a nice buttermilk dressing. It was no thicker than a bottled ranch, and I thinned it down slightly by adding a little more buttermilk. I thought the lemon flavor was a bit to strong, so next time I'll either cut back on that or try the rice vinegar to see what that's like. My very picky daughter likes it and that means I'll be making it again and again!
I made this dressing for a large bowl of pasta so I tripled it, except for the lemon juice. I just added 6T of the lemon juice, and I also just used 1T of Spice World Minced Garlic in the refrigeration jar. We liked this blend and will use it again. However, I enjoy the dressing on the pasta a few hours ahead of eating it in order for the flavors to permeate throughout the pasta.
This was very very bad. It was thick as pudding.
Given the tang of the sour cream, buttermilk and mayonnaise, I questioned the necessity of adding any lemon juice or vinegar at all, let alone the rather hefty amount called for. I left it out completely. So glad I did. I also knew this would be too thick for me so I doubled the buttermilk. Perfect. Finally, I knew this dressing would need a serious flavor boost – so I added fresh chives, dill and parsley. What started out as a rather mediocre, too acidic dressing became elevated to five stars. Skip the lemon or vinegar, give it a burst of flavor with some herbs, and thin as necessary with additional buttermilk.
I used fresh buttermilk after making butter from our raw cows milk. I added sea salt and fresh peppercorns from a grinder a squirt of lemon juice, sour cream and mayo. It was very good! This time I had to use store bought mayo and sour cream next time I'll try homemade. This will be excellent for thanksgiving and everyday dinners. Thank you!
I forgot to add the lemon juice or vinegar, and I added a generous amount of Italian seasoning, along with several grinds of fresh black pepper. It was a little thick, so I added buttermilk to thin it out. This dressing improves as the flavors blend, so I let it sit overnight...delicious!!
Delicious on our salad- creamy, old-fashioned goodness. Extra keeps well in a jar in the fridge.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Buttermilk Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
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