|½ Cup Mayonnaise|
|¼ Cup Buttermilk|
|¼ Cup Parmesan Cheese, Grated|
|1 Medium Clove Garlic Minced|
|1 Tsp. Parsley, Fresh, Chopped|
|1 Tsp. Lemon Juice|
|1 Tsp. Black Pepper|
|1 Tsp. Tarragon, Fresh, Minced|
Mix all ingredients together and refrigerate overnight prior to serving.
Serves: 4 – 6
NOTE: I prepare a salad of romaine and iceberg lettuce, adding an Italian salad mix of matchstick carrots, thinly sliced red or purple cabbage, thinly sliced celery and black olives.