1 part Dijon mustard
1 part yellow mustard (plain)
1 part good vinegar
2 parts honey
3 parts buttermilk

Mix ingredients. Keep several weeks in refrigerator. This has been a popular salad dressing with our church supper club groups. Marion uses it on fish and our granddaughter likes it on broccoli. There is no oil in the dressing, so it is low fat.