Homemade Dressings

Buttermilk Ranch Dressing
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

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
1 C sugar
1/4 C water
1 Tsp Lime Zest
Juice of 2 limes

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
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

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
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

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

Add comment