Low Fat Buttermilk Basil Salad Dressing Recipes

Steps:

• In a bowl, combine the buttermilk and sour cream until smooth.
• Stir in the Parmesan cheese, basil, onion salt, and garlic.
• Cover and refrigerate for at least an hour.

Steps:

• Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
• Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

Steps:

• Whisk together cornstarch, mustard, sugar, salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth. Whisk in remaining 3/4 cup buttermilk and egg until smooth. Cook over moderate heat, whisking constantly, until mixture reaches a simmer, then simmer, whisking constantly, until thickened and custardlike, 4 to 6 minutes. Remove from heat and whisk in lemon juice and oil. Transfer dressing to a bowl and chill, its surface covered with wax paper, about 1 hour.

Steps:

• Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
• In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
• Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
• Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
• Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
• Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
• Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.