Buttermilk Ranch Dressing
Buttermilk and fresh herbs combine to make a delicious salad dressing that is good on everything from watercress to baby spinach.
Serves: 16Hands-on: 5 minutesTotal: 2 hours 5 minutesDifficulty: Easy
Serves: 16
Ingredients
- ½ cup buttermilk
- 2 Tbsp. olive oil
- 3 Tbsp. minced flat-leaf parsley
- 3 Tbsp. minced chives
- 1 clove garlic, peeled and minced
- 1 Tbsp. minced tarragon leaves
- 1 Tbsp. lemon juice
- ⅛ tsp. Worcestershire sauce
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- ¼ cup extra virgin olive oil
Directions
- In a small bowl, combine buttermilk, olive oil, parsley, chives, garlic, tarragon, lemon juice, Worcestershire sauce, salt, and pepper. Slowly drizzle in olive oil while stirring. Cover and refrigerate for 2 hours before serving. Store, covered, in refrigerator up to 4 days. Shake well before serving.
Amount per serving | |
---|---|
Calories | 50 |
Total Fat | 5g |
Saturated Fat | 1g |
Cholesterol | 0mg |
Sodium | 50mg |
Total Carbohydrate | 1g |
Dietary Fiber | 0g |
Sugars | 5g |
Protein | 0g |
Recipe Information
Serves: 16
Ingredients
- ½ cup buttermilk
- 2 Tbsp. olive oil
- 3 Tbsp. minced flat-leaf parsley
- 3 Tbsp. minced chives
- 1 clove garlic, peeled and minced
- 1 Tbsp. minced tarragon leaves
- 1 Tbsp. lemon juice
- ⅛ tsp. Worcestershire sauce
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- ¼ cup extra virgin olive oil
Directions
- In a small bowl, combine buttermilk, olive oil, parsley, chives, garlic, tarragon, lemon juice, Worcestershire sauce, salt, and pepper. Slowly drizzle in olive oil while stirring. Cover and refrigerate for 2 hours before serving. Store, covered, in refrigerator up to 4 days. Shake well before serving.
Nutrition Information
Amount per serving | |
---|---|
Calories | 50 |
Total Fat | 5g |
Saturated Fat | 1g |
Cholesterol | 0mg |
Sodium | 50mg |
Total Carbohydrate | 1g |
Dietary Fiber | 0g |
Sugars | 5g |
Protein | 0g |