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Weight loss challenge
Buttermilk Ranch Dressing
Yield: 3 cups dressing
- 3 scallions, white and green parts, chopped
- 1/2 cup chopped fresh basil leaves, lightly packed
- 2 tablespoons freshly squeezed lemon juice
- 11/2 tablespoons Dijon mustard
- 1 tablespoon good olive oil
- 2 garlic cloves, chopped
- 2 1/2 teaspoons kosher salt (less if desired)
- 1 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup Greek-style yogurt
- 1/2 cup buttermilk, shaken
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 lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
It is easy to make croutons and season them just as you like. They are inexpensive, easy and a great way to use up day old bread. Just cut bread into chunks.
Add cubes to a shallow pan and drizzle with olive oil.
Season with salt and pepper and any other herbs you want like garlic powder, Italian seasoning etc.
Bake in a preheated oven at 350 degrees for about 15 minutes or until browned. Toss a couple of times while baking. Allow to cool and store in a covered container or plastic bag.
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