Buttermilkscalliondressing Recipes

BUTTERMILK SCALLION DRESSING

Buttermilk Scallion Dressing image

Make and share this Buttermilk Scallion Dressing recipe from Food.com.

Provided by JackieOhNo

Categories Salad Dressings

Time 2m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1/4 cup buttermilk
2 tablespoons mayonnaise
3 tablespoons thinly sliced scallions (white and green parts)
1 1/2 teaspoons Dijon mustard
salt & freshly ground black pepper

Steps:

Combine all ingredients in small bowl. Chill until ready for use.

Nutrition Facts : Calories 299.9, Fat 21.4, SaturatedFat 3.6, Cholesterol 20.2, Sodium 722.7, Carbohydrate 23.4, Fiber 1.4, Sugar 10.6, Protein 5.9

PARMESAN-BUTTERMILK DRESSING

Parmesan-Buttermilk Dressing image

This is my take on a sour cream house dressing from a restaurant I worked at in Arizona when I was younger. We would dip our onion rings and French fries in it, put it on our burgers, and of course, on our salad. I hope you enjoy.

Provided by OhioLadybug

Time 3h10m

Yield 50

Number Of Ingredients 8

Ingredients

2 cups buttermilk
1 ½ cups sour cream
1 cup mayonnaise
¾ cup shredded Parmesan cheese
3 tablespoons white vinegar
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 ½ teaspoons ground black pepper

Steps:

Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.

Nutrition Facts : Calories 55.6 calories, Carbohydrate 1 g, Cholesterol 6 mg, Fat 5.4 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 168.1 mg, Sugar 0.5 g

BUTTERMILK DRESSING

Buttermilk Dressing image

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 tablespoons buttermilk
2 tablespoons coarsely chopped parsley

Steps:

In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.

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