Homemade dressings just taste better in my opinion. And they truly are not difficult to make. This Buttermilk Herb Salad Dressing has just a few ingredients and is ready in 5 minutes.
I’ve been trying to use the fresh herbs in my garden as much as possible. But if you don’t have garden fresh herbs, they are super easy to find in the produce section.
And of you’re interested in learning more about herbs and spices, check out this helpful article HERE!
My store even sells packs of a variety of herbs, so you can get multiple kinds in one bag.
Oh, and if you do have leftovers herbs try making Lemon Herb Chicken Thighs…they are incredible!
How to Make Buttermilk Herb Salad Dressing
So I am going with a healthy-ish version of salad dressing. A cup of buttermilk along with half cup mayo and half cup nonfat plain Greek yogurt.
If you want a lighter version simply use all Greek yogurt with the buttermilk, and if you want a richer dressing use all mayo with the buttermilk.
The herbs I am using are a combo of basil, thyme, dill, rosemary, and chives.
You’ll need about 3 to 4 Tbsps of the herbs after they have been finely chopped.
How much or how little, and also what types of herbs you use, depend on your taste preference.
Add them to a bowl with the buttermilk, mayo, yogurt, a smidge of sugar, some kosher salt, and pepper.
Whisk until combined and that’s really it 🙂
Store Buttermilk Herb Salad Dressing covered in the fridge until ready to use 🙂
It will stay good for a few days and can be used to dress any salad or serve as a veggie dip.
So bright and fresh!
This was the pic I sent my daughter of her meal prepper dinner while she was at work. A simple salad topped with chicken and cheese.
Dressing and croutons on the side for her to enjoy after work while I’m sitting at my son’s football practice 🙂
Even texted her the pic and directions…
Even more salads and dressing to try that are just as yummy as Buttermilk Herb Salad Dressing!
Buttermilk Herb Salad Dressing
Buttermilk Herb Salad Dressing is a light, fresh dressing perfect for any salad or as a veggie dip made with your favorite garden herbs
- 1 cup buttermilk
- 5.3 oz container nonfat plain Greek yogurt
- 1/2 cup mayo
- 3 to 4 Tbsps finely chopped fresh herbs of choice (I used a mix of thyme, dill, rosemary, basil, and chives)
- 1 tsp sugar
- kosher salt, pepper
Put the buttermilk, yogurt, mayo, herbs, sugar, kosher salt, and pepper in a bowl. Whisk until evenly mixed.
Store in a covered container in the fridge and serve with you favorite salad. Will stay fresh in the fridge for a few days.