March 20, 2013

Buttermilk Ranch Dressing

  • 3 green onions, chopped
  • 1 cup chopped fresh basil leaves, lightly packed
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon  olive oil
  • 2 garlic cloves, chopped
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/2 cup buttermilk
  • Mixed greens
  • Sliced red onion
  • Cucumber, thinly sliced
  • Grape tomatoes, halved 
  • Radishes, thinly sliced
For my "photo shoot" I did not have regular dijon mustard...only whole grain dijon. It  still carried the same flavor.  I also did not have green onion and used some leftover red onion.  It's rare that I stick to a recipe....

  1. Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the  blade. 
  2. Puree for 15 to 20 seconds to make a smooth mixture. 
  3. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. 
  4. Transfer the dressing to a container, cover, and refrigerate for 1 hour.
  5. Drizzle salad with with the dressing. Sprinkle with salt and pepper and serve.

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