Buttermilk dressing is a great way to add some decadence to a salad without going overboard on calories and fat. This one is flavored with Dijon and dill, and is just 19 calories and 0 Weight Watchers Freestyle SP for 2 tablespoons!
When I first posted my Ultimate Summer Salad recipe, it was dressed with a light buttermilk dressing. This light buttermilk dressing recipe, to be exact! A couple of readers emailed to ask if I would post the dressing recipe separately so they could save the recipe separately to use with any salad. Ask and you shall receive, my friends!
The beauty of buttermilk dressings is that they are a fantastic base for a number of flavorings. For example, I like to mix it with fresh basil to dress a potato and green bean salad or spice things up with sriracha to drizzle over a sweet potato hash.
While many dressings with buttermilk involve sour cream or mayonnaise, I lightened things up with Greek yogurt and added some zesty flavor, thanks to Dijon mustard and some fresh lemon juice.
Play around with adding herbs (such as basil, dill, rosemary or thyme) and spices (such as cumin or smoked paprika) to suit the salad or dish you’re serving. You could even stir in some sriracha sauce, chili garlic sauce or mango chutney for different flavor profiles.
What you need for this light buttermilk dressing recipe:
- Yogurt: To lighten things up, I used plain nonfat Greek yogurt.
- Buttermilk: Low-fat buttermilk is a great option for light, creamy dressings. Be sure to shake it well before using as it has a tendency to separate.
- Dijon mustard: An ingredient that I use with abandon in both creamy dressings and vinaigrettes. Just a couple of teaspoons will do.
- Agave nectar or honey: You don’t need much to offset the tartness of the yogurt and buttermilk
- Lemon juice: The brightness of citrus juice is a great addition to dressings and soups.
- Dill: Strip the delicate leaves off of the stalks and mince with a sharp knife. If you prefer, substitute basil.
How long does buttermilk dressing last?
This depends primarily on the expiration date of the yogurt and buttermilk that you’re using. Use the freshest ingredients possible and you should have a dressing that can be stored in the refrigerator for a week.- I like to store my dressing in a mason jar, with the lid tightly screwed on. Be sure to use a clean spoon to dip into the dressing when serving.
This depends primarily on the expiration date of the yogurt and buttermilk that you’re using. Use the freshest ingredients possible and you should have a dressing that can be stored in the refrigerator for a week.Other healthy dressing recipes:
Light Avocado Green Goddess Dressing {Cookin’ Canuck}
How to Make a Vinaigrette (Balsamic) {Cookin’ Canuck}
3 Minute Skinny Caesar Dressing {Laughing Spatula}
Raw Apple Cider Vinaigrette {Detoxinista}
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Light Buttermilk Dressing Recipe with Dill
Ingredients
- 2/3 cup nonfat plain Greek yogurt
- 2/3 cup low-fat buttermilk, well shaken
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1 tsp agave nectar or honey
- 1/4 tsp kosher salt
- 2 tbsp chopped fresh dill
Directions
- In a small bowl, whisk together the yogurt, buttermilk, mustard, lemon juice, agave nectar and salt.
- Gently stir in the dill.
- Serve, or transfer to a mason jar or resealable container and refrigerate.
Recipe Notes
Weight Watchers Points: 0 (Freestyle SmartPoints), 0 (Points+)
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