2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon creamy mustard
1/2 teaspoon salt
1/4 teaspoon each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon each chopped thyme and parsley
In a small bowl whisk all ingredients until blended. Serve on a mixed green salad with julienned vegetables or it would be wonderful as a dressing for a simple pasta salad.
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