With a Grateful Prayer and a Thankful Heart: Buttermilk Ranch Dressing

Thursday, March 30, 2017

Buttermilk Ranch Dressing

Wanting to loose a few pounds? My husband is on the home stretch of a weight loss challenge happening at his place of employment. He requested lots of salads this week and I want to make them really satisfying for him.



The challenge is to loose 7% of your body weight by March 31st. It began January 1st, so it is a healthy and doable goal. The challenge isn't sponsored by the company but just for whomever wants to participate. There is an incentive though, a reward for all that meet their goal. There was a $50 entry fee. Winners will divide the pot so everyone that succeeds will at least get their entry fee back.

Monetary rewards would not be an incentive for me but it was for John :)



Friday morning John was just 1 pound short of his goal. An easy win. But then Sunday morning consequences hit. After a fabulous restaurant dinner and a bit of a splurge this past weekend, he was most angry and annoyed with himself that he now has 4 pounds to loose to meet his goal. Thus the requests for salads.

Instead of croutons on his salad, I'll add grilled chicken or chopped egg for protein and a creamy and flavorful Buttermilk Ranch Dressing. Even if the dressing is a bit higher in calories than purchased low-fat versions, it is just so much better in taste with no unusual ingredients. 

This is also a popular dressing with kids and grandchildren. It thickens just enough to use as a dip with cut veggies. Serve dressing in a bowl or bell pepper shell with crudité alongside.

It is a favorite of our granddaughter and her best friend that like to come by and cook with me.

To get started, gather ingredients together.

Place the scallions, 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. Serve over your favorite salad greens.

Buttermilk Ranch Dressing
Source; Ina Garten

PRINT RECIPE
Yield:3 cups dressing

Ingredients

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt (less if desired)
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek-style yogurt
1/2 cup buttermilk, shaken

Directions

Place the scallions, 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 1 hour for the flavors to develop.

Arrange lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


3 comments:

Karen said...

My friend Patti always made this, and I could drink it through a straw! Your husband is blessed to have such a great cook for a wife!

Ann Thompson said...

Ive been struggling to get back on track with my diet. I do like salads and ranch dressing is my favorite

Lynn said...

Sounds like a wonderful dressing:@)

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