- 3/4 cup well-shaken low-fat (1 1/2%) buttermilk
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons nonfat sour cream
- 1 tablespoon packed fresh basil leaves, minced
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.