2 cups buttermilk
2 cups fat free mayonnaise
1/2 cup minced fresh parsley
1/2 teaspoon garlic powder or salt
1/2 teaspoon onion powder or salt
1 teaspoon coarsely ground or cracked pepper
Salad greens
In a bowl, combine the first six ingredients; whisk until smooth. Cover and chill until serving. Serve over salad greens. Store in the refrigerator.
Yield 4 cups.