Salad Dressing

Elspeth

ingredients

Buttermilk Ranch Dressing

1 1/2 cups buttermilk or plain whole-milk yogurt
1 cup mayonnaise
1 to 2 tablespoons cider vinegar
1 tablespoon dehydrated onion flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Green Goddess Dressing

1 clove garlic
1 large ripe Hass avocado , halved, pitted, and peeled
tablespoons cider vinegar or fresh lemon juice
2 tablespoons peeled, seeded, and grated cucumber
2 tablespoons chopped scallion
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Classic Caesar Dressing

2 cups garlic-anchovy mayonnaise
1/4 cup fresh lemon juice
1 tablespoon cider vinegar
1/3 to 1/2 cup grated Parmesan cheese
1 tablespoon black olive paste (optional)

directions

Buttermilk Ranch Dressing

1
In a medium bowl, whisk together all ingredients until smooth. Cover and refrigerate at least 30 minutes before serving, or up to 1 week. Stir before using.
2
Makes 2 1/2 cups.

Green Goddess Dressing

In a food processor with metal blade attached, mince garlic. Add avocado and vinegar; process until fairly smooth. With motor running, drizzle in 2/3 cup water. Scrape into a bowl and stir in cucumber, scallion, parsley, tarragon, salt and pepper. Cover surface of dressing with plastic wrap to prevent browning; refrigerate until serving, up to 1 week. Stir before using. Makes 1 3/4 cups.

Classic Caesar Dressing

In a bowl, whisk together all ingredients, adding black olive paste if desired. Cover and refrigerate until serving, up to 1 week. Stir before using. Makes 2 1/2 cups.

Source: Ms. Oprah