fresh parsley finely chopped
Make the dressing in a medium bowl. Use a wire whisk to combine the mayonnaise and buttermilk.
Stir in parsley, lemon juice, mustard, dill, salt and pepper.
Cover and refridgerate at least 1 hour (better when it sits overnight)
Store refrigerated in an airtight container for up to 5 days.
Per Tablespoon: protein: 3 g/fat 6g/carbs 5g/fiber 1g/sodium 67mg/cholesterol 4.3mg/calories 52