2/3cupsmayonnaiseI use Whole Foods 365 (no natural flavoring)
1/4cupsour creamor greek yogurt
1/2teaspoonsea salt
1/8teaspoonfreshly ground cracked pepper
2 teaspoons fresh lemon juice
Instructions
Blanch Basil & Mint
Add basil and mint leaves to a small pot of boiling water. Stir with a spoon 5 seconds. Remove to a colander and drain - pour cold water over - then add to a small bowl of ice water (to keep it fresh and bright green.)
Make the Spring Green Ranch Dressing:
Drain the herbs from the ice bath and dry well in paper towels.Add the blanched herbs with ALL the remaining ingredients - parsley through lemon juice in the crate of your blender.
Process from low speed to very high and let run for at least 1 minute. Will be bright green and emulsified. No olive oil in necessary to add!
Taste for seasonings. Add more jalapeño if you like spicy.
How to use:
Add to your favorite salad ~ I chose an iceberg lettuce wedge salad, or little gem leaves. Makes a great dressing for potato salad: steam potatoes until tender and cut - add the dressing while still warm then refrigerate.
Store the Dressing:
Add the dressing to a clean carafe with a tight seal and refrigerate for up to two weeks, shake if necessary.
Notes
Salad: Cut Iceberg lettuce into large wedges, add to a large plate. Add streams of the Spring Green Ranch Dressing - then add Spring Vegetables: thinly sliced Watermelon Radishes (or any radishes), mushrooms, and Persian Cucumbers - colorful cherry tomatoes and asparagus tips (I steam them one minute.) Garnish with the walnuts and a sprinkle of fresh chives. Quick Oven Toasted Sumac & Thyme Walnuts: Add 1/4 cup walnut pieces to a parchment lined baking tray. Add 3/4 teaspoons of EVOO; rub in. Sprinkle on top: 2 pinches of sumac and dried thyme and a sprinkling of sea salt. Bake at 300 degrees until just golden, about 7 minutes. Cool and crumble over the salad. (A nice alternative to croutons!)This recipe may not be reproduced without the consent of its author, Karen Sheer.Recommended (I have 3) : OXO Good Grips Salad Dressing Shaker
COURSE: Salad, salad dressing
CUISINE: American
KEYWORDS: Herbal Ranch Dressing & Salad, Herbal Ranch Dresssing, Spring Green Ranch Dressing
Nutrition Facts
Karen's Spring Green Herbal Ranch Dressing & Salad
Amount per Serving
Calories
38
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.1
g
Cholesterol
1
mg
0
%
Sodium
68
mg
3
%
Potassium
21
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
0.3
g
0
%
Protein
0.3
g
1
%
Vitamin A
129
IU
3
%
Vitamin C
2
mg
2
%
Calcium
10
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.