Recipe by Anna Gill
Makes: 1 cup
½ cup buttermilk
½ cup no-fat, plain yogurt
1 tablespoons white wine vinegar
½ teaspoon freshly cracked black peppercorns
½ teaspoon salt
1. Place all ingredients in a small, lidded jar.
2. Shake well until frothy.
3. Drizzle a spoonful of the mixture over the salad and toss.
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