Well, I’m a little late with last week’s recipe trial. That’s understandable considering all the activity we’ve had around here with two birthdays and a house full of visitors. Last week’s recipe started in America’s Best Recipes (A 1990 Hometown Collection) published by Oxmoor House. It’s called Herbed Buttermilk Dressing, and was quickly adapted due to necessity. The original recipe called for one spice we didn’t have on hand, as well as blue cheese crumbles. So, leaving both of those items out I created a new Herbed Buttermilk Dressing. Try it out.

1 C Buttermilk
2T instant minced onion
2T chopped parsley
1/4t dried basil
1/4t dried whole rosemary
1/4t dried whole oregano
1 clove garlic (crushed)
1/2 C Mayo
1/2 C Salad Dressing
Salt-n-Pepper to taste

Combine the first 7 ingredients in a small bowl; stir well and let stand for 5 minutes. Add Mayo and Salad Dressing; stir well. Add salt and pepper to taste. Cover and chill thoroughly. Serve over your favorite salad greens. Add tomatoes to the greens for extra color and taste. Yield about 2 2/3 cups.

Let me know what you think!