Friday, June 10, 2016

Ranch Dressing and More...


Find the recipes here: Southern Plate Monday Meal Plan

Ranch dressing & MORE...
This recipe is what I use for homemade instead of a mix:
Paula Smith

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
1 dash hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

Add a bit extra buttermilk if dressing is too thick. Refrigerate 1 hour before serving.

Bleu Cheese Dressing
Paula Smith

4 -6 ounces crumbled blue cheese
2/3 cup sour cream
1/2 cup mayonnaise
2/3 cup buttermilk
1 Tbsp. Champagne vinegar or white wine vinegar 
1/2 tsp. Worcestershire sauce
1/2 tsp. Dried oregano
1/2 tsp. Garlic salt
1/2 tsp. Fresh ground pepper

Combine 2 ounces Bleu cheese with remaining ingredients using an immersion blender. Stir in remaining Bleu cheese. Refrigerate 1 hour before serving. 





Honey-Dijon Vinaigrette
Paula Smith 
Dressing:
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil
1 tsp. coarse salt
1 tsp. coarse ground pepper 

Whisk together honey, Dijon mustard & champagne vinegar with S&P. Drizzle in olive oil, whisking until thoroughly combined. 


2 comments:

  1. All of these recipes sound delicious.

    Carolyn

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  2. Enjoy, Carolyn! I made a qt. of the Bleu Cheese this week as we are consuming a lot of salads with the very hot weather!

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