Herbed Buttermilk, Garlic and Parmesan Dressing

  • Yield servings

California Milk Advisory Board


1/4 cup freshly grated Parmesan cheese
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon fat-free mayonnaise
2 teaspoons whole grain Dijon mustard
1/2 cup low-fat buttermilk
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 fresh garlic clove, minced


  1. In a small bowl whisk together buttermilk, cheese, vinegar, basil, chives, oil, mayonnaise, garlic and mustard. Season with salt and pepper. Dressing can be covered and refrigerated for up to one week. Drizzle over crisp torn greens or blanched asparagus, or use to dress pasta or potato salad.

Recipe courtesy of the California Milk Advisory Board



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