Bottled salad dressings are typically made with dried herbs, but we use fresh thyme, parsley, and chives to make a simple dressing special.
1/2 cup reduced-fat buttermilk
1/3 cup reduced-fat mayonnaise
2 1/2 tablespoons chopped fresh chives
4 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
4 teaspoons white wine vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 small head iceberg lettuce, trimmed and cut into 4 wedges
16 grape tomatoes, halved
1/4 cup thinly sliced red onion
1-inch pieces fresh chives (optional)
How to Make It
Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.
Place 1 lettuce wedge on each of 4 plates. Drizzle each wedge with about 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.
I try not to review recipes that I make any atlerations to because it's really not a true review at that point. However, I liked this one enough with the changes that I thought I'd share. I used half real mayo and half light. I didnt have any white wine vinegar on hand but I did have tarragon vinegar and that really made it I think. I generally dislike most light dressings but I was really excited about this one and it will be in my fridge on a regular basis. Finally!
I made this exactly according to recipe, no substitutions or omissions, and it was very good I would be happy to serve this to guests as well. However, in the future I'll make a few changes. First I'll decrease the vinegar by 1 teaspoon as it was a little more tart than we prefer, but that's an easy fix. Secondly if you process for the full 45 seconds you'll have green dressing as the herbs are liquified. To have a white dressing with flecks of herbs, I'll process all except the herbs for a few seconds, then add the herbs last. In addition to using this for our salads, I have a daughter who loves Ranch dressing for dipping pizza, chicken tenders, etc. so this makes a perfect all-purpose dressing/dip.
I love this recipe. I use the dressing for lots of different salads - it is like using ranch, but healthier. The only thing I changed was to use 1t. dried thyme instead of fresh because I didnt have it fresh on hand.
I really liked this one...I have other Ranch type dressings, but this is good and easy. I didn't have all the fresh herbs on hand so just used dried. Next time, I will get the fresh herbs, though. I have been eating this all week!!
Made to recipe mid-morning for the evening meal and got a thick dressing with a strong kick -- must have gotten a head of extra-strength garlic. Served with CL's rosemary grilled steak. Excellent meal.
This is a very thin dressing and has the aftertaste of some bottled reduced-fat dressings. I thought it needed an extra kick as well, such as dill or anchovy paste might bring. Once I added just a bit of anchovy paste and let it sit in the fridge overnight, it was much improved, but still not good enough to make the regular rotation.
I am not a big fan of ranch dressing, however, I loved this...it is more of a cross between a green goddess and ranch but something I definitely serve to guests I served it with the sauteed sole with browned butter and capers and it made a wonderful pair...they both were very quick to prepare
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