Makes 1 cup

• 1/2 cup low fat buttermilk
• 1/4 cup (1-oz.) freshly grated Parmesan cheese
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 tablespoon olive oil
• 1 tablespoon fat free mayonnaise
• 2 teaspoons whole grain Dijon mustard
• 1 clove fresh garlic, minced

1. In a small bowl whisk together buttermilk, cheese, vinegar, basil, chives, oil, mayonnaise, garlic and mustard. Season with salt and pepper. Dressing can be covered and refrigerated for up to one week. Drizzle over crisp torn greens or blanched asparagus, or use to dress pasta or potato salad.