Tag Archives: buttermilk

Seven simple salad dressing recipes

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7 simple salad dressing recipes

One of the easiest and most delicious things you can do to put healthier food into your body is to learn some recipes for homemade salad dressings. Once you start, you’ll probably never buy the bottled stuff again! Homemade dressings just taste so much fresher. And you can be sure there’s no corn syrup or {insert evil sweetener of your choice here} in it! I usually use Splenda, but use whatever you want. Most “Lite” salad dressings you buy in the store are low fat, but that just means a higher percentage of the product is carbs, and most likely, sugary ones.

Here are seven of my favorite homemade simple salad dressing recipes I’ve posted here in the past. For a healthy body, and happy taste buds!

Buttermilk Ranch (made with Greek yogurt)

simple salad dressing recipes - ranch
 

Creamy Balsamic Vinaigrette

easy balsamic vinaigrette recipe

Tex-Mex Dressing (just three ingredients!)

simple salad dressing recipes - Tex-Mex

Ginger-peanut Salad Dressing 

simple salad dressing recipes - ginger sesame

 Almost-Panera’s Asian Chicken Salad Dressing

simple salad dressing recipes - Asian salad dressing

Lemon (or Citrus) Poppyseed Dressing

easy citrus poppyseed dressing recipe

 Caesar Salad Dressing

Easy Caesar salad dressing recipe

 

Update: bonus recipe…

Creamy Italian Dressing

simple salad dressing recipes - creamy Italian

 

Buttermilk Ranch Dressing Recipe

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Looking for things to do with summer’s last abundance of garden tomatoes? When you’re tired of BLT’s (is that possible?), this is one delicious way to serve up the same flavors with a twist.
This recipe is based on Ina Garten’s (aka Barefoot Contessa) buttermilk ranch dressing. I’m not saying I could improve on her: these changes were just made to accommodate my being short on fresh basil, my husband’s aversion to too much mustard flavor, and our taste for less salt in things. Also, I prefer the taste of yogurt to that of mayo, so I tweaked that proportion a bit.
I loved how it came out! I ate this salad or some variation of it for four days straight! I hope you’ll love it, too.

Recipe: Buttermilk Ranch Dressing

3 green onions, white and green parts, chopped
2 T. chopped fresh basil leaves, lightly packed (or 2 t. dried)
2 T. freshly squeezed lemon juice
2 t. Dijon mustard
1 T. good olive oil
2 garlic cloves, chopped
1 t. kosher salt
1 t. freshly ground black pepper
1/2 cup mayonnaise
2 cup Greek-style yogurt
1/2 cup buttermilk, shaken
—-
3 small Bibb lettuces, cut in half through the core
   (or 6 hearts of romaine, cut in half through the core, or equivalent loose-leaf chopped)
2 large ripe tomatoes, cut in large cubes, or smaller tomatoes thickly sliced
1 red onion, sliced (optional)
bacon, amount to your liking (optional, but highly recommended)
Place the green onions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for at least 1 hour, for the flavors to develop.
Arrange the salad ingredients on salad plates and drizzle with the dressing. Sprinkle with fresh ground pepper if desired, and serve.
Serves 6.