Saturday, July 31, 2010

Buttermilk Dill Salad Dressing

This salad has me sneaking into my kitchen at all hours to dunk veggies into it.  That involves me sneaking into the kitchen and forgoing banana bread, macaroons, 3 pounds of jelly beans, and my all time favorite S'mores Goldfish Crackers.  So I do give this dressing a good amount of credit.  It's cool and creamy (but low in fat!), and the dill and the garlic are a great combination.  This is great tossed over a simple iceberg lettuce salad, but I'm sure that fancier lettuces would not complain too much.  If you want to use this as a dip (and I suggest you try that too!), use 1/3 cup buttermilk instead of 1/2 cup.  Also, this is good and garlicky, which is fabulous for me.  If you want to be a little more polite around company, than just use 1 clove, not the two!

Buttermilk Dill Salad Dressing
serves 4-6

1/3 cup light mayonnaise
1/2 cup low-fat (or non-fat) buttermilk
2 garlic cloves, pushed through a garlic press
2-3 Tbsp finely chopped fresh dill
2 Tbsp lemon juice
1 Tbsp honey
1/4 tsp salt
1/8 fresh ground black pepper (or more to taste)

Combine all ingredients in a small bowl, and whisk well. 


  1. I love this dressing. It sounds fresh and light. It seems flavourful and perfect for summer salad :)

  2. You forewent banana bread AND goldfish smores. Damn that is some serious dressing. I need it.

  3. Homemade dressings are the best! I love the irresistible sound of this one!