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.
Serve dressing in a bowl or bell pepper shell with crudité alongside.
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
Yield:3 cups dressing
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
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.
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