Garden Herb Ranch Dressing Recipes

Steps:

• Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

Steps:

• Place the scallions, basil, lemon juice, 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: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

Steps:

• In a mixing bowl, use a fork to stir together the mustard and cold water, to form a paste. Set aside for 10 minutes.
• Then add the remaining dressing ingredients to the bowl and, using a hand mixer at low speed or a whisk, blend together just until smooth, do NOT overmix.
• Cover and refrigerate until use.

Steps:

• Herb Mix:.
• Crush parsley flakes between your palms until they are the consistency of powder.
• Add all other herb mix ingredients and blend well.
• Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.].
• Dressing:.
• Combine all ingredients and whip with a wire whisk.
• Refrigerate for several hours before serving so that flavors can meld.
• Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold.
• HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over.
• Discard unused dressing according to expiration dates on your dairy products.