PREP: 10 minutes CHILL: 30 minutes MAKES: 1¼ cups
¾ cup buttermilk
½ cup mayonnaise
1 Tbsp. snipped fresh Italian parsley
¼ tsp. onion powder
¼ tsp. dry mustard
¼ tsp. black pepper
1 clove garlic, minced
Buttermilk (optional)
1. In a small bowl stir together the first seven ingredients (through garlic). If necessary, add additional buttermilk until dressing reaches desired consistency.
2. Cover and chill 30 minutes before serving.
Bacon-Buttermilk Dressing: Prepare as directed, except cook 4 slices bacon until crisp; drain and crumble, reserving 1 Tbsp. bacon drippings. Stir crumbled bacon and bacon drippings into dressing just before serving. Store in refrigerator up to 3 days. Makes about 1⅓ cups.
Peppercorn Buttermilk Dressing: Prepare as directed, except omit black pepper and stir in ½ tsp. cracked black pepper.
To Store: Cover and store in the refrigerator up to 1 week. Stir or shake well before using.
PER 1 TBSP. DRESSING, PLAIN OR VARIATIONS: 44 cal., 4 g fat (1 g sat. fat), 2 mg chol., 40 mg sodium, 1 g carb., 0 g fiber, 0 g pro.