Tuesday, March 2, 2010

Some Salad Dressings....


Buttermilk Ranch Dressing
Ingredients:
  • 1/2 C buttermilk
  • 1/2 C low-fat mayonnaise
  • 2 Tbs chopped fresh parsley leaves
  • 2 Tbs chopped fresh chives
  • 1 Tbs apple cider vinegar
  • 1 tsp minced garlic
  • 1/2 Tsp salt
  • 1/2 Tsp ground black pepper
Method:

Whisk together all ingredients in a medium bowl. Serve immediately or chill in the refrigerator up to 7 days
Makes 1 1/2 Cups
Fresh Lime Dressing
Ingredients:
  • 1 C sugar
  • 1/4 C water
  • 1 Tsp Lime Zest
  • Juice of 2 limes
Method:

Combine sugar and water in small saucepan; bring to a boil over medium-high heat, stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.
Makes 1 1/2 Cups
Mango Vinaigrette
Ingredients:
  • 1 C cubed peeled mango
  • 1/2 C mango nectar (from 12.5 oz. can)
  • 4 Tbs white wine vinegar
  • 2 Tbs freshly squeezed lime juice
  • 2 Tbs freshly squeezed orange juice
  • 2 Tbs honey
  • 2/3 C olive oil
Method:

Place all ingredients except oil in the jar of a blender.
Cover and process until smooth. With blender running, slowly pour oil through hole in top until mixture is thickened. Chill until ready to serve with a salad.
Vinaigrette will keep for 5 to 7 days
Makes 2 cups
Jill's Tomatillo Dressing
Ingredients:
  • 6 tomatillos
  • 1/2 .87 oz pack buttermilk ranch dressing
  • 1 1.1 oz packet hidden valley Fiesta Ranch Dip
  • 1 Cup chopped, fresh cilantro leaves
  • 2 Tbs chopped garlic
  • 1/2 C lime juice
  • 1 C buttermilk
  • 1 C mayonnaise
  • 1/2 C milk
Method:

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Dressing will keep for 5-7 days
Makes 2 Cups

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