Homemade Buttermilk Ranch Dressing

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:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

Orzo and Artichoke Pasta Salad

Ingredients:

• 1 pound of orzo pasta

• 1/2 cup extra-virgin olive oil, divided 

• 2 small red onion, chopped

• 3 garlic cloves, minced

• 1.5 pints of cherry tomatoes, sliced 

• 8 oz. artichoke hearts in oil 

• 3 tablespoons capers, drained

• 5 tablespoons cilantro 

• 1 teaspoon sea salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)

Directions:

• Cook Orzo according to directions
• Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.

• In large skillet, heat 1/4 cup olive oil over medium-high heat.
• Add onion and cook until the onion becomes transparent.
• Then add garlic and cook for about 1 minute.
• Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
• Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
• Season with salt and pepper to your taste.

You can serve this dish warm, room temperature or cold.

Tomato Stack Salad with Corn and Avocado

All I can say is TRY THIS!!!

• Ingredients
• 
  
• 2 bacon slices, halved 
• 1/4 cup low-fat buttermilk
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh basil
• 2 tablespoons canola mayonnaise 
• 2 teaspoons cider vinegar
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ears shucked corn 
• Cooking spray
• 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
• 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
• 1/8 teaspoon kosher salt
• 1/2 ripe peeled avocado, thinly sliced 
• 4 teaspoons extra-virgin olive oil 

Preparation

1. 1. Preheat the grill to high heat.
2. 2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
3. 3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
4. 4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
5. 5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

Cooking Light

Santa Fe Salad with Chile Lime Dressing

Ingredients

6 tablespoons low fat mayonaise
3 tablespoons cilantro
3 tablespoons water
3 medium scallions, minced
1 1/2 tablespoons lime juice
2 teaspoons sugar
1/2 teaspoons chili powder
15 ounces can black beans, drained and rinsed
1 1/2 cup frozen corn kernels, thawed (I personally like fresh corn - 2 ears and blanch for about 3 minutes)
2 cup grape tomatoes
1 medium sweet red peppers
8 cups romaine lettuce, cut into thick shreds

Directions

Mix first 7 ingredients together to make dressing. Set aside.


In a large bowl, layer remaining ingredients in order listed. Dress, toss, serve. Yields about 2 cups salad tablespoons dressing per serving.

Oriental Salad

An easy salad which can feed a crowd.  Thanks to my sister-in-law Sally!

Noodle Mixture


1/2 cup butter
2 pkgs. top Ramen noodles without the seasoning packet
1 cup sliced almonds
2 tablespoons sesame seeds


Melt margarine in a large skillet.  Add noodles (broken into small pieces), almonds and sesame seeds.  Stir until lightly browned.  Cool.  Can store in refrigerator in tightly sealed plastic bag or container.

Dressing

1/2 cup white sugar

1/4 cup rice vinegar

3/4 cup peanut oil

2 tablespoons soy sauce

Mix all ingredients in small saucepan.  Boil 2 minutes.  Cool.  Can store at room temperature in a tightly sealed container.

Day of Serving

Slice finely and place in large salad bowl:

1 head Napa cabbage

2 bunches green onions

Just before serving, toss noodle mixture with cabbage and onions -- add dressing.

Corn, Avocado and Tomato Salad

Ingredients

• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion

Dressing:

• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.