| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 2 cups |
Ingredients
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup cider vinegar
- 1 clove garlic, peeled and finely minced
- 2 tablespoons finely minced scallions
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 87 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 258 mg |
Reviews
Too sour!
An incredibly clean recipe for a fresh vegetable salad.
Sorry, but this recipe did not fit the taste I was looking for, especially for my seafood salad.