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.

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

Nutrition Information
Amount per serving
Calories50
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium50mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars5g
Protein0g