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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.


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

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

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

  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!

  4. I share your parsley enthusiasm.

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

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

    Happy 1st Blue Monday, Meldina.

  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!

  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.

  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.

  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.

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

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

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

    Hope you can visit my My Blue Monday

  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!

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

    My Blue Monday

    Visit My MYM

  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!! :)

  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!


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