Buttermilk Ranch Dressing with Bibb Lettuce
Great recipe, the ranch is a little tangier than some, which made it an enjoyable change. Dovetailing Tip: Keep this ranch recipe for another day and use the leftover dressing from day 1 for tonigh'ts salad.
Prep time:
Yield: 3 cups dressing
Serving size: 3
Calories per serving: 640
Ingredients:
Yield: 3 cups dressing
Serving size: 3
Calories per serving: 640
3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
1 tablespoon dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup greek-style yogurt, such as fage total
1/2 cup buttermilk, shaken
salad greens for 6
3 small bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced
Directions:
Place the scallions, basil, 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 1 hour for the flavors to develop.
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
Cook's Note: You can substitute Boston lettuce for Bibb lettuce if that is easier for you to find.
Source: foodnetwork.com
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
Cook's Note: You can substitute Boston lettuce for Bibb lettuce if that is easier for you to find.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
