Buttermilk Dill Salad Dressing
Yields about 1-1/2 cups1/2 cup nonfat yogurt, Greek, if available
1/2 cup lowfat buttermilk
1/3 cup white wine vinegar
1 tablespoon dried dill
1 tablespoon dried chives
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon cracked black pepperCombine all ingredients in a jar with a lid and shake well to combine. Refrigerate at least 1 hour before using.
This recipe was published @ https://cookingwithmichele.com/2011/01/carrot-slaw-with-buttermilk-dill-dressing/
Copyright © 2009-2016 Cooking With Michele®. All rights reserved.