Salad Dressing

In an effort to be more aware of the food that we eat, I have started making salad dressings instead of buying them at the store.  This way I have total control over the ingredients that I use, and I can avoid all of the nasty additives, including but not limited to MSG, preservatives, and my personal favorite high fructose corn syrup.  If you haven't looked at the ingredients list on your favorite dressing, take a gander, I'll bet you'll be surprised at how many you don't recognize.  Take the time to make you're own salad dressings... they are healthier for you, and the flavor is amazing!  Here are two new ones, Parmesan Peppercorn, and Buttermilk Ranch, and don't forget about my basic vinaigrette (click here for link).

Parmesan Peppercorn Dressing
Adapted from allrecipes.com, Taste of Home Test Kitchen 

1 c. mayonaise
1 c. sour cream
1/2 c. Parmesan cheese
1/2 c. milk
3 T. lemon juice
1 T. coarsly ground black pepper (more or less to taste)
1 t. onion powder
1 t. salt
3 cloves of garlic, minced

1. In a small mixing bowl, combine all ingredients, and mix well.  Cover and refrigerate for several hours before serving.
2. The finished dressing is quite thick, and works well for dipping fresh veggies.  To thin for a salad, add milk, a tablespoon at a time, until it reaches the desired consistency.




Buttermilk Ranch Dressing
Adapted from allrecipes.com, DAWNIA

1 c. mayo
1/4 c. sour cream
1/2 c. plain yogurt
1/2 c. milk
1/4 t. vinegar
1/8 t. season salt
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill weed
1/2 t. garlic powder
1/4 t. onion powder
1/8 t. ground black pepper


1. Combine all ingredients in a small mixing bowl, and stir well to combine.  Refrigerate several hours before serving to allow flavors to combine.
2. There are many dried ingredients in this recipe that may be a pain to measure out when you are in a hurry.  To plan ahead, double or triple the recipe for the dry ingredients and store in a air tight container in your pantry.  When it's time to make the dressing, mix the spices well, and measure 2 1/2 teaspoons into your wet ingredients.


Enjoy!