Yield: ¼ cup or 2 servings
2 tablespoons buttermilk
1 tablespoon mayonnaise (see recipe)
1–3 teaspoons minced spring herbs (dill, chives, parsley, thyme)
¼ teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
Whisk together the buttermilk and mayonnaise until smooth. Gently whisk in herbs and spices until combined. Refrigerate until serving. Dressing will keep in refrigerator for up to 3 days.
—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald