Parsley Buttermilk and Parmesan Salad Dressing. A recipe rewind, because some things are too good to miss!

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…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........



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



3-5 cloves garlic (if you like more, use more)


Some have asked about my frozen garlic rolls, this is my last one. I will be making more soon and will share that process here.

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.






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



makes approximately 1 2/3 cups. Chill. 

Enjoy.

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Comments

  1. There's nothing like homemade dressing and this one is great as it's full of ingredients I always have - including the parsley! :o) Have a great weekend Melynda!

    ReplyDelete
  2. This sounds like such a delicious dressing. I think parsley and parmesan are great together!

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  3. This dressing is wonderful! I made it this week to use as a veggies dip and it was a hit.

    ReplyDelete

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