Buttermilk Ranch Dressing with Bibb Lettuce

Great recipe, the ranch is a little tangier than some, which made it an enjoyable change.

Prep time:
Yield: 3 cups dressing
Serving size: 3
Calories per serving: 640

Ingredients:
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


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



Add Recipe to Cook'n



Subscribe to Cook'n Premium and get newsletter articles like this each week!


blog comments powered by Disqus