CREAMY BUTTERMILK DRESSING
This thick ranch-like dressing doesn't taste light. I used it to prepare a cold chicken and pasta salad. After trying it, a friend begged me for the recipe. -Emily Hockett of Federal Way, Washington
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 64 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 206mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY BUTTERMILK DRESSING
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- Whisk ingredients together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 24 g, Fat 2 g
BASIC BUTTERMILK SALAD DRESSING
When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 32 servings (1 qt.)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY GREEK SALAD DRESSING
Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.
Provided by evelynathens
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
CREAMY GARLIC-BUTTERMILK DRESSING
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes.
BUTTERMILK BASIL SALAD DRESSING
My husband can't eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. -Nancy Johnston of San Dimas, California
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 173mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY BUTTERMILK SALAD DRESSING
This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. -Vickie Floden of Story City, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2-3/4 cups.
Number Of Ingredients 4
Steps:
- In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. , Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.
Nutrition Facts : Calories 23 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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