One Recipe - Six Dressings

Jan. 25, 2022, noon

Who knew that homemade salad dressing could be this easy?  Plus, the ingredients are healthy and real, no soy or other trashy oils.  Don't know what those trashy oils are?  Check out the post on this website titled "The Skinny on Healthy Fats."  All you need after this lesson is some lettuce!  Or veggies to dip!

Basic Creamy Dressing Recipe
Makes 2 cups

1 cup buttermilk
½ cup sour cream
¼ cup mayonnaise
salt and pepper
This can be refrigerated for 2 weeks.

Green Goddess Dressing
½ avocado, mashed
¼ cup chives, finely chopped
2 tablespoons lemon juice
2 tablespoons parsley, finely chopped

Roast Garlic Dressing
1 head garlic, roasted, skins removed, mashed

Ranch Dressing
1 ½ teaspoons fresh thyme, chopped
1 clove garlic, minced
pinch cayenne pepper

Blue Cheese Dressing
3 ounces blue cheese, crumbled

Thousand Island Dressing
1/3 cup ketchup
3 tablespoons sweet pickle relish

Peppercorn-Parmesan Dressing
2 ounces Parmesan, grated
1 teaspoon pepper, coarsely ground

The following is a recipe from a woman I have followed for years on Instagram and YouTube.  Her name is Kate and her blog is Venison For Dinner.  There's a jar of this in my pantry right now.  It is delicious!


from Venison for Dinner

Dip Mix
5 tablespoons dried minced onions
1 tablespoon garlic powder
4 teaspoons salt
2 tablespoons dried parsley
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon dried basil
Put these in a pint jar and shake really well.

Ranch Dip or Dressing
1 cup mayonnaise
1 cup sour cream, or yogurt (this makes this more like thick dip) (buttermilk or kefir makes it more like a pourable dressing)
2 tablespoons dip mix

The dip keeps for a week in the fridge. Label jar of dry mix with mixing instructions and store in cupboard for future use.

This vinaigrette recipe is from The Homemade Kitchen by Alana Chernila. It is my absolute favorite.

My Favorite Vinaigrette

1 tablespoon finely minced garlic or shallot (I use shallot)
2 tablespoons wine vinegar (I like red wine vinegar the best, but any work)
1 teaspoon salt
ground pepper
½ cup extra-virgin olive oil

I double this recipe and put it in the refrigerator. Take it out an hour or so before dinner so the oil can melt and shake well. Delicious!