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 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
Several dashes hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon ground white pepper
Add a bit extra buttermilk if dressing is too thick. Refrigerate 1 hour before serving.
1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
Several dashes hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 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
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.
