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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | vegetable oil |
| 2 Esslöffel | Cider vinegar or fresh lemon juice |
| 1 Teelöffel | Honey or 2 tablespoons apple juice |
| 5 | Spinich leaves; (to 6) |
| 2 Esslöffel | parsley fresh, chopped |
| 1 Teelöffel | Fresh basil; (Or 1/4 teaspoon dried) |
| 1 Teelöffel | Fresh marjoram; (Or 1/4 teaspoon dried) |
| 1/2 Teelöffel | salt |
| 1 | cloves garlic pressed |
| 1 Tasse | buttermilk |
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1. Blend all of the ingredients, except the buttermilk, for one minute. While the blender is running, slowly pour in the buttermilk. As soon as the dressing thickens, turn off the blender or the dressing will separate and become runny. It should be thick and creamy. Chill at least 30 minutes so the flavors have a chance to meld.
2. Other herbs can be used to vary this dressing. Dill, tarragon, oregano, a dab of Dijon mustard, and freshly ground black pepper are all possible additions or substitutions. Fresh herbs in season are always our choice when available. Yogurt or sour cream may be substituted for the buttermilk. However, buttermilk makes the most creamy and stable (non-separating) dressing.
3. Refrigerated and tightly covered, it will stay fresh for up to a week. If the dressing separates, reblend.
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