SALAD DRESSING FOR STEAK SALAD RECIPES

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AVOCADO SALAD DRESSING RECIPE: HOW TO MAKE IT



Avocado Salad Dressing Recipe: How to Make It image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

  • Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

BEST WEDGE SALAD WITH BUTTERMILK RANCH DRESSING RE…



Best Wedge Salad With Buttermilk Ranch Dressing Re… image

This wedge salad with homemade buttermilk ranch dressing is just what any dinner needs on the side. It makes a perfect match for a steak dinner date night for two.

Provided by Ree Drummond

Categories     dinner    lunch    salad

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 10

1/2 c.

mayonnaise

1/4 c.

sour cream

1 tbsp.

finely chopped fresh parsley

1 tbsp.

finely chopped fresh chives, plus more for topping

1

garlic clove

1/2 tsp.

kosher salt, plus a pinch 

3 tbsp.

buttermilk

Black pepper, to taste

1/2

head iceberg lettuce, cut into 2 wedges

2 oz.

sharp cheddar cheese, grated

Steps:

  • For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use. Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.

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