Herb Buttermilk Dressing

June 9, 2014

Herb Buttermilk Dressing recipe | One Hungry Mama

I never really talk about my weight here. It’s not that kind of place but, you know, bathing suit season is coming up. Though I should probably start getting acquainted with one-pieces, I’m a bikini girl at any size. So, yea, I get all salady and rock out with the smoothies this time of year. It only lasts until the ice cream truck shows up—or, really, until I pull out my ice cream maker—but every light bite counts these (three) days. And I like even my light bites to be delicious, which is why I’ve been all about this easy, naturally lower-fat Herb Buttermilk Dressing.

I shake most of my dressings in a mason jar, which keeps thing quick and easy other than a little bit of chopping. This dressing, though, comes together in a blender. No chopping, but an extra thing to clean. Eh, six in one, half-dozen in the other. If you prefer to chop, just cut the herbs as fine as possible and shake that mason jar ’til your heart’s content (and you’ve burned 20 calories?).

Check out my Vinaigrettes 101 tutorial to learn more about how to easily make a killer salad dressing without a recipe.

This dressing is wonderful on any type of salad, but especially hearty dinner salads packed with tons of veggies from corn to avocado, carrots to celery. I also like topping a salad tossed with this buttermilk dressing with BBQ chicken tenders (BBQ sauce basted chicken cutlets grilled or broiled and cut into strips). It’s a filling light meal for me and the boys love it, too. The picky one eats the chicken, avocado, carrots, and celery all served separately with the dressing plated as a dip.

Herb Buttermilk Salad Dressing
(Can be shared with kids 6+ mos)*
Makes 1 cup dressing

2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoon mustard
4 chives
1 clove garlic
1/4 cup loosely packed basil
1/2 cup non-fat plain Greek yogurt
1/4 cup light mayo
1/3 cup low fat buttermilk

1. Add vinegar, oil, mustard, chives, garlic, and basil to a blender and whizz until a loose paste forms.

2. Add yogurt, mayo, and buttermilk and whiz some more until the dressing comes together. Transfer to a mason jar or other container with a lid and store in the fridge for up to 7 days.

*Note: This dressing is a fun, healthy way to add a little bit of flavor to even your littlest eater’s meal. Just add a 1/2 teaspoon or so to their whole grain cereal or vegetable puree for a flavor boost. Yum!

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