Today's salad dressing recipe: An easy homemade salad dressing made from easy on-hand ingredients. Low carb. Weight Watchers 0 points.
Since throwing down the challenge to Never Buy Salad Dressing Again, call me eagle-eyed for easy make-ahead salad dressings to replace bottled dressings from the supermarket.
This Buttermilk Garlic Salad Dressing recipe is turning out to be so versatile. It's great for dressing lettuce and salad greens (as pictured) but also as a dip (used like ranch dressing) for raw vegetables. I can also see using it for a homemade coleslaw dressing or as the mayonnaise for tuna salad and egg salad. Plus, look for at least two more classic summer salads -- think a recipe for a classic seven-layer salad and a recipe for a classic Cobb salad -- that use this very same salad dressing!
Mission accomplished: a really good homemade salad dressing, one that's easy to make ahead with just a few simple ingredients, and can be used in many ways. A much-appreciated side benefit is that it's also really low in calories even though it's full of flavor and is made entirely from 'whole' ingredients, no chemicals, no faux-foods.
MORE EASY SALAD DRESSING RECIPES
~ German Salad Dressing ~
~ Easy Salsa Dressing ~
~ Never Make Salad Dressing Again, who's taken the challenge?! ~
~ still more salad dressing recipes ~
~ German Salad Dressing ~
~ Easy Salsa Dressing ~
~ Never Make Salad Dressing Again, who's taken the challenge?! ~
~ still more salad dressing recipes ~
BUTTERMILK GARLIC SALAD DRESSING
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups
Time to table: 10 minutes
Makes 2 cups
1/2 cup sour cream - I used low-fat sour cream
1/2 cup mayonnaise - I used low-fat Hellman's, my favorite mayonnaise ever
1 cup low-fat buttermilk
1 clove garlic
1 tablespoon sugar (I liked this but those on low-glycemic diets won't miss it or might use agave nectar as a substitute)
1/2 teaspoon dry mustard powder
1/4 teaspoon pimentón (what's pimenton
? it's a lovely smoky Spanish paprika, one of my very favorite spices)Kosher salt and pepper to taste
Combine in a blender. Will keep for a week or more.
NUTRITION ESTIMATE
Made with full-fat sour cream and mayonnaise, Per Tablespoon: 38 Cal (86% from Fat, 4% from Protein, 10% from Carb); 0 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 14 mg Calcium; 0 mg Iron; 28 mg Sodium; 2 mg Cholesterol; Weight Watchers 0 points
Made with full-fat sour cream and mayonnaise, Per Two Tablespoons: 76 Cal (86% from Fat, 4% from Protein, 10% from Carb); 1 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 2 g Carb; 0 g Fiber; 2 g Sugar; 27 mg Calcium; 0 mg Iron; 56 mg Sodium; 4 mg Cholesterol; Weight Watchers 1 point
Made with reduced-fat sour cream and mayonnaise, Per Tablespoon: 21 Cal (70% from Fat, 7% from Protein, 23% from Carb); 0 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 13 mg Calcium; 0 mg Iron; 40 mg Sodium; 3 mg Cholesterol
Made with reduced-fat sour cream and mayonnaise, Per Two Tablespoons: 42 Cal (70% from Fat, 7% from Protein, 23% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 2 g Carb; 0 g Fiber; 2 g Sugar; 26 mg Calcium; 0 mg Iron; 79 mg Sodium; 6 mg Cholesterol; Weight Watchers 0 points
TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Simply Salads
by Jennifer Chandler
Made with full-fat sour cream and mayonnaise, Per Tablespoon: 38 Cal (86% from Fat, 4% from Protein, 10% from Carb); 0 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 14 mg Calcium; 0 mg Iron; 28 mg Sodium; 2 mg Cholesterol; Weight Watchers 0 points
Made with full-fat sour cream and mayonnaise, Per Two Tablespoons: 76 Cal (86% from Fat, 4% from Protein, 10% from Carb); 1 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 2 g Carb; 0 g Fiber; 2 g Sugar; 27 mg Calcium; 0 mg Iron; 56 mg Sodium; 4 mg Cholesterol; Weight Watchers 1 point
Made with reduced-fat sour cream and mayonnaise, Per Tablespoon: 21 Cal (70% from Fat, 7% from Protein, 23% from Carb); 0 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 13 mg Calcium; 0 mg Iron; 40 mg Sodium; 3 mg Cholesterol
Made with reduced-fat sour cream and mayonnaise, Per Two Tablespoons: 42 Cal (70% from Fat, 7% from Protein, 23% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 2 g Carb; 0 g Fiber; 2 g Sugar; 26 mg Calcium; 0 mg Iron; 79 mg Sodium; 6 mg Cholesterol; Weight Watchers 0 points
TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Simply Salads
by Jennifer ChandlerKITCHEN NOTES
The inspiring recipe called for only 1/4 cup of buttermilk. Using that volume, however, the dressing was quite gloppy -- it might 'spoon' on but certainly wouldn't pour. So I kept adding buttermilk until the dressing reached a good pouring consistency. This had the added benefit of lowering the calories, too, putting the dressing solidly into zero points for Weight Watchers.PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.
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Your Comments:
I think that my next batch will be a bit thicker, maybe 1/4 cup less buttermilk.
I tried some of the dressing on chopped cabbage/slaw. The flavor is not strong enough to stand up to the cabbage; I ended up with (essentially) moist cabbage salad.
I'm looking for opportunities to use this dressing - though it's not uncommon for me to just dip a spoon into the jar!
Also, I could only find buttermilk in a half gallon. Any recipes with buttermilk? I think you mentioned it would last a couple of weeks, but I've already made a double batch of dressing and probably have enough.
To make it thicker for dipping, I'd just change the proportions, using more mayo. That changes the calories too but still, will be better for you even with SOME buttermilk.
Here's another salad dressing with buttermilk -- it tastes quite.
Or how about making cornbread cornbread?
Also, if you search on buttermilk in the search box on the top of each page. You'll get lots of recipes. Or bookmark Food Blog Search, for recipes from a hand-selected group of food blogs.
I made the dressing thicker using a mix of additional tablespoons of mayo and sour cream - oh so good for dipping veggies.
On epicurious.com I found a recipe for blueberry scones which included buttermilk and meyer lemon zest (I used regular lemons). They were moist and wonderful. Rave reviews from family and friends on both the dressing and the scones!
I'm sharing this recipe with everyone.