- 4 teaspoons olive or vegetable oil
- 2 teaspoons cider vinegar
- 2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
- 1/4 teaspoon dried marjoram
- 3/4 cup buttermilk
- 3 tablespoons nonfat plain yogurt
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons finely chopped onion
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic. Cover and refrigerate for 6 hours or overnight to thicken. whisk before serving. serve over salad greens and vegetables of your choice. Refrigerate leftover dressing.