Tuesday, March 3, 2009

Herbed Lemon-Buttermilk Dressing

¾ cup fat-free buttermilk
⅓ cup low-fat mayonnaise
1 tablespoon grated lemon rind
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
1 garlic clove, minced

Combine all ingredients, stirring with a whisk until dressing is well blended. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Yields: 1¼ Cups

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