RANCH DRESSING BURGERS RECIPES

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BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE RECIPE | INA ...



Buttermilk Ranch Dressing with Bibb Lettuce Recipe | Ina ... image

Provided by Ina Garten

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Yield 3 cups dressing

Number Of Ingredients 15

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
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken
Salad greens for 6
3 small Bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced

Steps:

  • 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 the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
  • Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

WHOLE30 RANCH DRESSING RECIPE | FOOD NETWORK KITCHE…



Whole30 Ranch Dressing Recipe | Food Network Kitche… image

This dressing is so thick and creamy, you won't miss the dairy. It's packed full of fresh herbs for that classic ranch flavor.

Provided by Food Network Kitchen

Categories     condiment

Total Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 large egg 
1/2 cup hazelnut, mild olive or avocado oil 
1/2 cup plain unsweetened cashew or other nut milk, without carrageenan 
3 tablespoons fresh lemon juice 
1 tablespoon dried minced onion or onion powder 
1 clove garlic, grated  
Kosher salt and freshly ground black pepper 
2 tablespoons chopped fresh chives 
1 tablespoon chopped fresh dill 

Steps:

  • Puree the mustard and egg in a blender on low speed until completely combined. With the motor running, slowly drizzle in the oil until the mixture is thick and smooth. Add the cashew milk, lemon juice, dried onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and puree until combined. Transfer to a small bowl or serving pitcher and stir in the chives and dill.

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