Did you know that it’s really easy to make your own salad dressing? My Buttermilk Herb Dressing is simple, delicious and healthy. Store-bought salad dressings often have a lot of added sugars, preservatives and a surprising number of calories. However, when you make homemade salad dressing, you can use fresh, natural ingredients and make healthy substitutions as desired.
My Buttermilk Herb Dressing is like a cross between ranch dressing and green goddess dressing- two of my favorites. It uses fresh herbs, which are abundant this time of year, and it comes together in just a few minutes. By using low fat buttermilk and nonfat Greek yogurt, you can cut back significantly on the amount of mayonnaise used and still have a nice creamy texture. The fresh herbs, dijon mustard and lemon juice add bright flavor and acidity.
This is a nice versatile dressing that can be used on salads or even as a dip. Try it with my Butter Lettuce Salad, which features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.
Butter Lettuce Salad with Buttermilk Herb Dressing
- 1 teaspoon olive oil
- 2 ears corn, shucked
- Kosher salt
- 1 head butter lettuce, leaves separated
- 2 heirloom tomatoes, cut into wedges
- Fresh herbs (parsley, dill, chives) for garnish
Buttermilk Herb Dressing
- 1 cup low fat buttermilk
- ⅔ cup nonfat Greek yogurt
- ¼ cup reduced fat mayonnaise
- 1 teaspoon 1 teaspoon dijon mustard
- 2 tablespoons parsley
- 2 tablespoons chives
- 1 tablespoon dill
- 1 ½ tablespoons lemon juice
- 1 small clove garlic
- Kosher salt and black pepper
- To make the Buttermilk Herb Dressing, blend all ingredients together in a blender until smooth. Season with salt and pepper to taste. Store in the refrigerator.
- Heat a grill pan over medium high heat. Rub the olive oil on the corn and season with salt. Grill the corn, turning occasionally, until cooked, 8-10 minutes. Let the corn cool and then cut the kernels from the cobs.
- Arrange the lettuce on a serving platter. Top with the tomatoes and corn. Drizzle the dressing on top. Garnish with fresh herbs.