I know, parsley again? Yes and for a good reason. Most salad dressings and vinaigrette, are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But lets be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.
Lemon Mustard Salad Dressing
adapted from: Salad Dressings!
by: Jane Marsh Dieckmann
1 bunch of parsley, washed, dried, trimmed with a 2 inch stem
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t dijon style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk
Combine all ingredients through olive oil in processor bowl, process until smooth(ish).
This lovely dressing is delicious over sliced
tomatoes, or steamed and chilled vegetables.
Scrape down sides, add buttermilk, process additional 30 seconds.
Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.
Recipe rating: Oh Yes! (will make again)
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I appreciate your time and your comments.
This post is shared with:
Pennywise Platter Thursday @ nourishing gourmet
Foodie Friday @ designs by gollum
Tweet Me, Feed Me, Follow Me Home Friday @ the life and times of a 21 century housewife
key words: homemade salad dressing, parsley, buttermilk, lemon