Here’s a light, healthy salad dressing that uses lots of fresh herbs, and that can be held in the refrigerator for up to a week. The recipe is from Martha Stewart.
- 1/4 cup of buttermilk
- 2tbs white balsamic vinegar
- 2tbs extra virgin olive oil
- 2tbs chives, chopped
- 2tbs parsley, chopped
- 2tbs tarragon, chopped
- salt and pepper to taste
Throw it all into your blender or food processor, and whiz until emulsified.
Store in the refrigerator.
