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Using whole citrus instead of just juice is a small shift that makes a big difference in texture and flavor, and it is what makes this citrus vinaigrette consistently reliable, even when your fruit varies week to week

In a medium bowl, whisk mayonnaise, buttermilk, parsley, garlic powder, onion powder, dill weed, sugar, ground black pepper, salt, vinegar, and Worcestershire until smooth in a small bowl

Rest assured I have made this several times with frozen corn

My new green goddess pasta salad obsession

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