Iceberg Wedge with Buttermilk-Herb Dressing

  • fairydragonstar Posted: 08/01/09
    Worthy of a Special Occasion

    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

  • Namaste Posted: 08/06/09
    Worthy of a Special Occasion

    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.

  • carolfitz Posted: 08/16/09
    Worthy of a Special Occasion

    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.

  • GayleR Posted: 03/13/11
    Worthy of a Special Occasion

    My husband liked this, but I was disappointed. I expected more of a classic ranch dressing. I did omit the garlic and thyme.

  • judithrus Posted: 08/01/09
    Worthy of a Special Occasion

    As a Weight Watcher's member, I am always looking for tasty dressings without the fat. The fresh herbs made a tangy salad with ample dressing at just one WWer's point. I would also enjoy this dressing as a dip with pita chips or raw veggies. I served this salad with Grilled Snapper with Orange Tarragon Butter. I will definitely make this recipe again.

  • TeresaMichelsen Posted: 05/11/10
    Worthy of a Special Occasion

    Just OK. I think both the dressing and the salad could be a lot more interesting, and there are many better salad dressings among the Cooking Light recipes.

  • kidi0001 Posted: 04/20/10
    Worthy of a Special Occasion

    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.

  • Barbara06 Posted: 08/02/09
    Worthy of a Special Occasion

    This was just OK as it was VERY runny and not thick as pictured.

  • Hong Kong Chef Posted: 09/05/09
    Worthy of a Special Occasion

    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!!

  • Katmanduu Posted: 02/15/11
    Worthy of a Special Occasion

    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!

  • laceyinkeller Posted: 08/14/14
    Worthy of a Special Occasion

    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.

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