Especially when offering salad or a tray of crispy vegetables to children. A vinaigrette is often too strong or "sour" if you were to ask your favorite young diner "How is that, do you like it?" I can guarantee you that a creamy dressing does not need an inquiry...
Fortunately, Parsley Buttermilk and Parmesan Cheese Salad Dressing is easy to make, tastes great, and is nutritious with fresh parsley (one of my favorite ingredients to work with!). With greenhouse gardening available year-round, you can use fresh parsley in your recipes. Parsley is an excellent source of antioxidants, along with vitamins A K, and C.
Plus this salad dressing is also a great dunk for crisp vegetables or to serve alongside steamed artichokes for a first course. Trust me, there is always more than one way to get those vegetables on the table and into your meal plans!
Plus this salad dressing is also a great dunk for crisp vegetables or to serve alongside steamed artichokes for a first course. Trust me, there is always more than one way to get those vegetables on the table and into your meal plans!
Not only is this salad dressing adaptable, so is how to serve it!
Parsley Buttermilk and Parmesan Cheese Salad Dressing goes great drizzled over crisp Romaine, with cherry tomatoes, and shredded carrots! And of course, during the time when Romaine is not available, try Tuscan Kale with shredded carrots. Just give the kale a bit of a massage once it is broken into bite sized pieces. The colors are beautiful together! And don't we eat with our eyes first?
Out of buttermilk? No problem, feel free to substitute half yogurt and fresh milk or sour cream and fresh milk. This delicious and beautiful creamy salad dressing is really perfect for those salad days ahead! Which are good for us all. Non-lettuce salads and Composted Salad will become a new habit, one that will add nutrition and more vegetables on your table for your family. Oh and by the way, the salad days ahead really means, enjoying salads the year round!
Ingredients needed for this recipe:
- parsley
- buttermilk
- garlic
- salt
- sugar
- mayonnaise
- parmesan cheese
- liquid measuring cup
- measuring cups
- measuring spoons
- cotton toweling or paper towels
- food processor
- storage/shaker jar
 |
Parsley, Buttermilk and Parmesan Cheese Salad Dressing
adapted from: Horn of the Moon Cookbook
UPDATED: 01.25.2025
3-5 cloves garlic (if you like garlic, use the full measure!)
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half fresh milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim the lower/tougher stem portion. Spread parsley out on cotton toweling, inspect and remove any unacceptable leaves and/or stems.
Place all of the ingredients (garlic through parsley) in a food processor or blender, process until smooth.
Featured recipe at:
3-5 cloves garlic (if you like garlic, use the full measure!)
1/4 t salt
1/4 c mayonnaise
1 c buttermilk (or half fresh milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim the lower/tougher stem portion. Spread parsley out on cotton toweling, inspect and remove any unacceptable leaves and/or stems.
Roll up firmly, and "wring out" gently to release excess water from the parsley into the toweling.
Place all of the ingredients (garlic through parsley) in a food processor or blender, process until smooth.
Add cheese process for an additional 30 seconds.
When processed, decant into a refrigerator jar. Makes approximately 1 2/3 cups. Refrigerate.
Storage options for Parsley Buttermilk and Parmesan Cheese Salad Dressing. Store covered in the refrigerator for up to one week, shake well before using.
UPDATE:
For your convenience, a "copy and paste" version of Parsley Buttermilk and Parmesan Cheese Salad Dressing has been
included below.
You may also enjoy:
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Printable "copy and paste" version:
Parsley, Buttermilk and Parmesan Cheese Salad Dressing
adapted from: Horn of the Moon Cookbook
adapted from: Horn of the Moon Cookbook
UPDATED: 01.25.2025
3-5 cloves garlic (if you like garlic, use the full measure!)
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half fresh milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim the lower/tougher stem portion. Spread parsley out on cotton toweling, inspect and remove any unacceptable leaves and/or stems.
3-5 cloves garlic (if you like garlic, use the full measure!)
1/4 t salt
1/4 c mayonnaise
1 c buttermilk (or half fresh milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim the lower/tougher stem portion. Spread parsley out on cotton toweling, inspect and remove any unacceptable leaves and/or stems.
Roll up firmly, and "wring out" gently to release excess water from the parsley into the toweling.
Place all of the ingredients (garlic through parsley) in a food processor or blender, process until smooth.
Add cheese process for an additional 30 seconds.
When processed, decant into a refrigerator jar. Makes approximately 1 2/3 cups. Refrigerate.
Storage options for Parsley Buttermilk and Parmesan Cheese Salad Dressing. Store covered in the refrigerator for up to one week, shake well before using.
~~~~
I really like a good buttermilk dressing -- it can be used for so many things.
ReplyDeleteNot only is this delicious, but the ingredients are available the year round! Thanks for stopping by.
DeleteSounds good! Thanks so much for linking up with me at the Unlimited Link Party 30. Pinned!
ReplyDeleteThank you Dee.
DeleteThanks for sharing at the What's for Dinner party last week (I'm running a little late). Hope we see you there again this week!
ReplyDeleteThank you Helen, have a great week ahead.
DeleteHomemade dressing is so much better! This one sounds amazing!
ReplyDeleteSusan, thank you! Plus we usually have all the ingredients in our pantry, when ever a delicious salad dressing is needed and wanted!
DeleteYour homemade dressing looks delicious. I've never used buttermilk in a dressing. All the ingredients are always on hand. Must try this one.
ReplyDeleteHRK, thanks so much! I don't think I have purchased salad dressings at the market in 5 or more years.
DeleteYum! I usually just mix butter and lemon juice when I steam artichokes. Thanks for sharing this delicious sounding recipe! #MMBC
ReplyDeleteLisa, I enjoy using parsley in recipes, it has so many vitamins it seems a shame to only use it as a garnish. Thanks for stopping by, I appreciate it.
DeleteIt sounds delicious! #MMBC
ReplyDeleteCarol, thank you!
DeleteThis is something that I need to try out, yes I know I have said it before, but you have so many awesome recipes here.
ReplyDeleteSaw this awesome post at A pinch of Joy.
My entries this week are numbered #45+46+47+49
Please share with SSPS: https://esmesalon.com/tag/seniorsalonpitstop/
Esme, thank you!
DeleteThis sounds wonderful!
ReplyDeleteJoanne, I love the creative opportunities that a new salad dressing recipe offers. Thanks so much!
DeleteThat sounds really good (although I would skip the garlic completely myself because I can only take it in the smallest amount and therefore don't buy any)!
ReplyDeleteCat, I must say that garlic IS one of those ingredients that can easily be on the love list as well as the hate list, LOL! I am a garlic fan for both flavor and healthy properties. But especially the flavor! Thanks so much for stopping by, I appreciate it.
Delete