Buttermilk Garlic Scape Salad Dressing
Spring is here! Spring is here! I can stop using #ihatewinter in all of my Instagram photos! I don’t know why, but every year I grow just a little bit more impatient for spring to arrive, a little more intolerant of the cold and snow and short, dark days. And with the warmer and brighter days, like many of you out there, I look to lighter foods to enjoy. Things like salads. And that gave me a reason to finally figure out what to do with that Garlic Scape Pesto I made last fall.For the first time in many years of belonging to my CSA farm, I was given garlic scapes last year. A little research informed me they could be used in a number of different ways, but I wasn’t sure exactly what I wanted to do with them, so instead, I made a very simple Garlic Scape Pesto that after briefly sampling, I froze for another day. Well that day has arrived!This is a deliciously creamy and vibrant salad dressing that will wake up any greens or cut veggies you put it on. Use as is for a nice thick dip or salad dressing, or thin it down a bit more with some extra buttermilk if you want a looser dressing. Either way, you’re going to love it, I promise.
- 3 tablespoons mayo (I used lowfat)
- 3 tablespoons sour cream (I used light)
- 3 tablespoons Garlic Scape Pesto
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup lowfat buttermilk
- Combine all ingredients in a pint sized covered container and shake well to mix. If you desire a thinner dressing, use a lightly larger container and add additional buttermilk until you achieve the consistency you are looking for.