>> Sunday, January 17, 2010
Salad dressing. Remember back when we were little and there were just a few choices? Thousand island, Italian, Russian/french? Now that Ranch has made it way on the frontier you also have every variety known to man out there. What is in those convenient little bottles? Well a bunch of fat and chemicals to preserve it. Now I know I am guilty too there is nothing like dipping a chicken nugget in a creamy ranch or slathering some honey mustard on a snack and all that is fine when you are at a restaurant but what about when you are home and you have access to the healthier stuff? Well here are a few recipes to get your started.
Butter Milk Dressing Mix: This mix is easy to make and stores in the fridge for a month. 4 1/2 cups butter milk powder, 1 1/2 cups freeze dried chives, 1/2 cup dried dill crumbled, 1/2 cup sugar and 1/4 cup dry mustard. Whisk together until well blended. makes 7 cups
Butter Milk Dressing: 10 tablespoons of butter milk dressing mix, 1 cup warm water, 1/4 cup cider vinegar, 2 tablespoons sour cream or plain yogurt. Whisk together until blended, let sit at room temp. for an hour then stir until well blended. Makes two cups.
Ranch Dressing Mix: 2 tablespoons plus 2 teaspoons dried minced onion, 1 tablespoon dried, crumbled parsley, 2 1/2 teaspoons paprika, 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons pepper, 1 1/2 teaspoons garlic powder. Put in small air tight container and shake to blend can be stored in cool dark cupboard for up to a year. Makes 6 tablespoons.
Ranch Dressing: 1 container Ranch dressing mix, 1 cup mayo, 1 cup buttermilk. Blend well and refrigerate leftovers, Makes 2 cups.
Orange and Almond Dressing: 3 tablespoons orange juice, 4 tablespoons almond oil, 2 table spoons oil (olive, canola etc), salt and pepper to taste. Combine and whisk before using. Stores for up to a week in air tight container. Makes 1/2 cup.