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
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.