Skip to main content

Parsley Buttermilk and Parmesan Cheese Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


I am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year-round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!


Parsley, Buttermilk and Parmesan Cheese Dressing
adapted from: the Horn of the Moon Cookbook

3-5 cloves garlic (if you like more, use more)
1/4 t salt
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)

1/4 c freshly grated Parmesan cheese



 Rinse the parsley well, trim lower/tougher stem portion.













Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.







Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.













Parsley Buttermilk and Parmesan Cheese Salad Dressing, make your own salad dressings!
Parsley Buttermilk and Parmesan Cheese Salad Dressing

Add cheese process an additional 30 seconds. When processed, decant into a refrigerator jar.

Parsley Buttermilk and Parmesan Cheese Dressing, dress your salad up right!

Makes approximately 1 2/3 cups. Refrigerate until served.

Enjoy!


Presenting our unique and delicious collection of original recipes in our new book, Salads and Salad Dressings Book III available right here!



Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Comments

  1. I love a good homemade buttermilk dressing. Have a great week.

    ReplyDelete
  2. That looks like a great recipe. Love the sign over the high chair.

    ReplyDelete
  3. I love parsley too! I have 3 containers of parsley growing in my garden! Love recipes with parsley in it! This should smell really heavenly!

    ReplyDelete
  4. I share your parsley enthusiasm.

    ReplyDelete
  5. What a great dressing recipe. I use parsley in everything. Can't wait for your garlic roll recipe.

    ReplyDelete
  6. I see a bit of blue. Thanks for sharing.

    Happy 1st Blue Monday, Meldina.

    ReplyDelete
  7. OMG-Melynda, I love this simple, honest, and really good buttermilk dressing. I will make a batch, to keep on hand. I always have a bunch of fresh parsley on hand, and sometime it gets thrown out because I forget to use it up.
    Most of the time I freeze a bunch, but lately I've been just getting the fresh bunch.
    Thanks for sharing your yummy dressing!
    Have a wonderful Monday!

    ReplyDelete
  8. I miss my herbs in the winter. I'm looking forward to parsley again. The chives and thyme are looking good in my herb plot. It will be time for a new parsley plant soon.

    ReplyDelete
  9. This looks wonderful! I have grown parsley all winter despite the snow and ice. I will pick some today and surprise my family with this dressing.

    ReplyDelete
  10. I have that wonderful cookbook! I was washing and chopping parsley today and thinking how under utilized it is. It is so health-giving, inexpensive, available all year, and adds so much flavor to so many dishes. I share your love for the humble herb/vegetable.

    ReplyDelete
  11. festive and yummy.
    love your taste on these items.

    ReplyDelete
  12. Whats better than fresh parsley? Fresh dressing! wow the best of both worlds!!!!

    ReplyDelete
  13. Thanks for sharing the recipe! I am now yiur follower.

    Hope you can visit my My Blue Monday

    ReplyDelete
  14. I always have parsley here at home, I use it all the time. I'm always looking for new recipes too to use buttermilk so this is perfect!

    ReplyDelete
  15. You put too much love on what you do and im sure that taste great

    My Blue Monday

    Visit My MYM

    ReplyDelete
  16. Hey crazy parsley lady! lol
    Seriously though, it was the one plant that actually grew well in my garden last year. This post has been bookmarked!! :)

    ReplyDelete
  17. Well Melynda, there are worse things to be called than the crazy parsely lady! Your dressing sounds delicious, and I look forward to knowing how you made the garlic tubes - thanks for sharing this with us at the Hearth and Soul Hop!

    ReplyDelete

Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!

Popular posts from this blog

Green Bean Cobbler, AKA "the other green bean casserole"

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
This green bean casserole is very good and a perfect way to enjoy those green beans put away in the freezer from last years garden. Of course, it is just as delicious with green beans bought from the grocery store. It is also nothing like the more famous holiday green bean casserole, this one is not too salty or processed, it is fresh and delicious! 
Green beans, sour cream, cheddar cheese, and a crunchy topping, what is not to like? The author suggests that this casserole is made with either garlic or onions. And I think she is correct, both might overpower the sour cream covering the green beans. This first time I will make it with garlic and the next time will be with onions.....


Green Bean Cobbler  adapted from: One Bite Won't Kill You 350-degree oven
1 pound green beans water and salt for cooking
1 T butter (2 …

Southern Green Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Green beans are in our freezer for use this winter. Having grown in our garden this summer. I have never been a big fan of green beans, until growing our own. There is something satisfying about cooking what you grow. There is a lot we have learned about growing what you will cook.....


We were successful with green beans last year and again this year. However, we did not grow the same beans this year. This year we grew tri-colored beans. They are beautiful as well as tasty. You will see that once cooked, magically the beans are all the same color.


Southern Green Beans
adapted from:  Lost Recipes, meals to share with family and friends

3-4 slices of bacon - diced
2-3 scallions - cut into 1-inch pieces  (you can also use 1/4 c chopped onion)
1 pound green beans - snap the end and pull the string, then snap into 1 inch le…

Taco Pickles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!


Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon the size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to h…