Skip the junk at the store and make your own buttermilk dill salad dressing for your healthy green salads. This recipe is tangy and delicious using fresh herbs and buttermilk.
One of my favorite things about spring is getting fresh herbs from farmers market, the garden or even just the grocery store. Really, I just love using fresh herbs and I don’t really care where they come from. It’s full on spring in the desert, and I’m trying to get back into making fresh green salads for my lunch everyday. It’s pretty easy if you do a little prep work ahead of time. I try to cut up the vegetables all at once early in the week and just grab some and throw them on the leafy greens. And speaking of vegetables, I like the veggies to be bite size. It absolutely drives me nuts when I’m at a salad bar and the broccoli and cauliflower is in giant pieces. I don’t enjoy biting into a quarter of a broccoli crown.
Anyhow, salads are easy. I try to have some type of meat on my salad, usually some leftover from the night before, like chicken or steak. If I’m lucky there will be flank steak from the night before…but it usually gets gobbled up before it makes it on my salad.
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The buttermilk in this salad dressing adds a great tanginess that really ups the flavor! I have an absolute love/hate relationship with buttermilk. For one thing it is delicious. It adds a unique flavor and moisture to recipes. At the same time, I have yet to find it available at my local stores in small quantities. So when I make chocolate buttermilk layer cake, I also end up making buttermilk banana bread and at least one new buttermilk based recipe. Oh well, it makes things fun.
Salad dressings are easy. I make them the same way almost every time, using a mason jar and my immersion blender. Using the wide mouth mason jar keeps the amount of dishes I have to do down, because the mason jar works for preparing and storing. I know, I’m brilliant. And the immersion blender fits perfectly into the wide mouth of the jar.
If you are interested in making other fresh herb salad dressings, try this basil green goddess salad dressing or chipotle ranch veggie dip.
- 3/4 cup buttermilk
- 1/2 cup mayonaise
- 1/2 cup sour cream
- 1/4 cup fresh baby dill
- 1/4 cup italian parsley
- 1/8 cup green onion
- 1 clove garlic (germ removed)
- 1 teaspoon vinegar or lemon juice
- 1/4 teaspoon freshly cracked pepper
- Place all ingredients in jar and blend throughly. Refrigerate immediately and for at least an hour to let flavors blend.