Homemade Buttermilk Ranch Dressing

shared by Patty Hallam

Ingredients:

1 cup buttermilk

1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

 Directions:

1.      In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.

2.      Add in the other ingredients, adjusting for taste.

3.      Makes about 1 ½  cups. Keeps for a week, covered in the fridge.

Sweet Dressing

shared by Patty H. (This is a light, sweet lettuce salad dressing that goes nicely with a green salad that contains strawberries.)

3 T. olive oil  (measure the oil first, then the honey in same container; it slides out easier)

2 T. honey * (see comment below)
3 T. apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. poppy seeds (I often leave them out and it still tastes great!)

Shake together and serve over salad.

* Note: I used Agave Nectar and it was fabulous.  It is easier to pour & mix than honey and it has a sweeter, lighter taste.  I would highly recommend trying in.

Cilantro with Lime Dressing

shared by Patty H.  (This was another new dressing recipe we tried out this weekend.  It came in second in the "taste test" but is also worth trying.)
Ingredients:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 clove garlic, halved (I used a dash or two of minced garlic flakes)
1/2 teaspoon sugar
black pepper, to taste
1 pinch cumin (I didn't use this.)
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro (I used dried)
Directions: Whisk everything together until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving.  Makes 1/2 cup.

Southwestern Vinaigrette Dressing

shared by Patty H.  (I was looking for a tasty but healthier salad dressing recipe instead of bottled dressings and came across this one.  It received a thumbs-up from the Hallam clan this weekend.)
Ingredients:

1/4 cup extra light olive oil
1/8 cup white vinegar or rice wine vinegar
1/2 tablespoon lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/8 teaspoon cilantro
1/8 teaspoon garlic powder
1/8 teaspoon cumin

Directions:  Shake, chill and serve.  Makes 1/2 cup

Olive Garden Salad Dressing

shared by Dara P.

Note: A friend of mine got a cook book of "restaurant secrets" and gave me this one. I have made it numerous times and it does taste JUST like Olive Garden's famous salad dressing.

Ingredients:
1/2 cup white vinegar
1/3 cup water
1/3 cup corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 tablespoons beat egg
1 1/2 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper

Directions:
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour.

Spanish Yogurt Sauce

shared by Patty H.
(Note: Serve this with Mexican dishes in place of sour cream.)
Ingredients:
1 cup plain yogurt
1/2 tsp dried cilantro
1/4 tsp. cumin
1 tsp. dried parsley
1/2 cup thick and chunky salsa

Directions: Mix all ingredients and refrigerate until serving.

Low Fat Ranch Dressing

shared by Patty H.
(Note: This has the same good taste as using the package of buttermilk ranch style dressing mix but with fewer calories. The consistency is thinner but can still be used as a dressing or dip.)
Ingredients:
1 T. dried onion flakes
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1 T. dried parsley
1/8 tsp. pepper
1/2 tsp. salt
1/2 cup plain yogurt
1/2 cup reduced calorie mayonnaise
16 oz. (1 pint) buttermilk

Directions:
1. Blend seasonings with yogurt and mayonnaise.
2. Mix in buttermilk.
3. Store in refrigerator for several weeks.