For best results, store this dressing after you make it in a salad cruet overnight before serving.
A Cup Of Low Fat Buttermilk
½ Cup Of 2% Fat Greek Yogurt
The Juice Of ½ Lemon
A Teaspoon Of Paprika
A Teaspoon Of Mustard Powder
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Two Tablespoons Of Finely Chopped Scallion
½ Teaspoon Of Sea Salt
¼ Teaspoon Of Fresh Ground Black Pepper
Combine all of the ingredients in a mixing bowl. Whisk until well blended. Taste and add more sea salt and/or black pepper, if desired.
This dressing is great on a green salad or as a dip for raw vegetables such as cauliflower, celery, carrots, and/or radishes.