Herbed Buttermilk, Garlic and Parmesan Dressing

California Milk Advisory Board
  • Yield: servings


1/4cup freshly grated Parmesan cheese
2tablespoons red wine vinegar
1tablespoon olive oil
1tablespoon fat-free mayonnaise
2teaspoons whole grain Dijon mustard
1/2cup low-fat buttermilk
2tablespoons chopped fresh basil
2tablespoons chopped fresh chives
1 fresh garlic clove, minced


  1. In a small bowl whisk together buttermilk, cheese, vinegar, basil, chives, oil, mayonnaise, garlic and mustard. Season with salt and pepper. Dressing can be covered and refrigerated for up to one week. Drizzle over crisp torn greens or blanched asparagus, or use to dress pasta or potato salad.

Recipe courtesy of the California Milk Advisory Board