Lemon Pesto Buttermilk Salad Dressing
"A great use for leftover buttermilk, this delicious dressing is from May 2010's Canadian Living. No buttermilk on hand? No problem. Add 1 tbsp white wine vinegar or lemon juice per cup of milk and microwave just long enough to curdle, about 10 seconds."
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 1/3 Cups
- Serves:
- 4
ingredients
- 2⁄3 cup buttermilk
- 1⁄2 cup light mayonnaise
- 1⁄3 cup basil pesto
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon zest
- 1 pinch salt
- 1 pinch pepper
directions
- Mix all ingredients together in an airtight container in the fridge, up to one week.
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Reviews
-
Made a small amount for our simple salad last night consisting of baby spinach, celery, cucumber, black olives and carrots. Our daughter ~Tasty Dish~ enjoyed this as a "dip-dip" for her baby spinach leaves, carrots and cuke slices. Reviewed for Veg Tag February. -
Perfect combination of flavors! Could not help but lick the spoon clean. And know you are a vegetarian but for us meat eaters, this would also be a great marinade for oven baked chicken prior to putting on breading. Looking forward to eating my salads with your recipe.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
