Herbed Lemon Buttermilk Dressing Recipes

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BUTTERMILK-HERB DRESSING

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4



Buttermilk-Herb Dressing image

Steps:

  • Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

HERBED LEMON-BUTTERMILK DRESSING

Outstanding recipe!!! Courtesy of Cooking Light magazine, and I must tell you that it is the dressing I've been craving for YEARS! YUM!!! It's great as a marinade on chicken, dressing on a salad, and dip with cut-up veggies!

Provided by Stacky5

Categories     Salad Dressings

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 12



Herbed Lemon-Buttermilk Dressing image

Steps:

  • 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.

Nutrition Facts : Calories 268.9, Fat 18.8, SaturatedFat 3.2, Cholesterol 18.5, Sodium 963, Carbohydrate 22.1, Fiber 1.1, Sugar 10.1, Protein 5.2

3/4 cup buttermilk
1/3 cup mayonnaise (Hellmans, for me)
1 tablespoon lemon rind, finely grated (no white part)
1 tablespoon onion, very finely chopped
1 teaspoon fresh chives, finely chopped
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh thyme, finely chopped
2 teaspoons lemon juice, freshly squeezed
2 teaspoons Dijon mustard
1/2 teaspoon black pepper, coarsely ground
1/4 teaspoon salt
1 garlic clove, finely minced

BUTTERMILK-HERB DRESSING

Try this delicious dressing with Escarole Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes enough for 1 serving

Number Of Ingredients 8



Buttermilk-Herb Dressing image

Steps:

  • In a small bowl, whisk together buttermilk, lemon juice, lemon zest, parsley, chives, and tarragon. Slowly whisk in olive oil; season with salt and pepper.

2 tablespoons buttermilk
1 tablespoon, plus 1 teaspoon lemon juice
Zest from 1/4 lemon
1 1/2 teaspoons chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon chopped fresh tarragon
2 tablespoons olive oil
Coarse salt and freshly ground pepper

BUTTERMILK HERB DRESSING

Provided by Julia Reed

Categories     easy, condiments

Time 5m

Yield About 3 cups

Number Of Ingredients 13



Buttermilk Herb Dressing image

Steps:

  • Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams

1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper

CREAMY LEMON-HERB DRESSING

This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 11



Creamy Lemon-Herb Dressing image

Steps:

  • Place all ingredients in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper.

Nutrition Facts : Calories 1 g

2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
8 ounces silken tofu
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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