Creamy salad dressings made with canola oil creep me out. This one is much healthier, and tastes better than anything I’ve bought at a grocery store. (It’s based on a recipe from the original Moosewood Cookbook. The buttermilk available here is 1% fat, and produced by introducing bacteria to milk rather than being the traditional kind left behind from churning butter. It is low in fat, and probiotic, so relatively healthy.
- ¾ c buttermilk
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 clove garlic, pressed
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp herbes de Provençe
- lots of fresh ground black pepper
Put all in a small jar and stir thoroughly. Use within a few weeks.
Recipes by Barb 