Buttermilk Peppercorn Dressing
110 people added this to their Recipe Box
This recipe makes 4 1/4 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 20 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 2 mg |
| sodium | 57 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
Try this ranch-inspired blend with Boston lettuce, sweet onion and red peppers.
Ingredients
- 1/2 cup buttermilk
- 1/3 cup light mayonnaise
- 1 tbsp minced fresh dill, (or 1/2 tsp/2 mL dried dillweed)
- 1 tbsp Dijon mustard
- 2 tsp wine vinegar
- 1 tsp cracked peppercorns
- 1 small clove garlic, minced
- 1 pinch salt
Preparation
In small bowl, whisk together buttermilk, mayonnaise, dill, mustard, vinegar, peppercorns, garlic and salt. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Source : Canadian Living Magazine: April 2004
- Keywords : Salad; Condiments/sauces; Vegetarian; Make-Ahead; Buttermilk; Mayonnaise; Dill;
Related content
-
-
-
Honey Mustard Vinaigrette
This recipe makes enough for 4 servings, or 6 cups (1.5 L) torn lettuce and sliced vegetables,...
-
Tofu Caesar Dressing
This dressing uses silken tofu and light mayonnaise, which provide creaminess without the fat of...
