4-1/2 teaspoons Olive oil
2 teaspoons Cider vinegar
1 teaspoon Sugar
1/4 teaspoon Dried marjoram; crumbled
1/8 teaspoon Salt
3 Tablespoons Plain low-fat yogurt
3/4 cup Buttermilk
2 Tablespoons Yellow onion; finely chopped
1 Clove garlic; minced
2 Tablespoons Parsley; minced
In a medium-size bowl, whisk together the olive oil, vinegar, sugar, marjoram, and salt. Whisk in the yogurt and buttermilk, then stir in the onion, garlic and parsley. Cover and chill in the refrigerator for 6 hours or overnight to thicken. Whisk the dressing again before serving. Store any leftover dressing in a tightly covered jar in the refrigerator and shake well before each use.
Makes 1-1/4 cups.
Per tablespoon: Calories: 16; total fat: 1g; saturated fat: 0g; sodium: 25mg; cholesterol: 0mg.