Buttermilk Ranch Dressing

I have tried three different homemade ranch dressing recipes (four if you count the Hidden Valley Ranch packet :D ) and this one takes the cake.  Did I mention it only has five ingredients?!?  You heard me...FIVE!

Ingredients:  garlic, scallions, buttermilk, mayonnaise and dried dill.

Add the scallions and garlic to a food processor.

And pulse until the garlic is minced.

Then add the buttermilk and mayo.

Process until smooth and creamy.

Transfer to an air-tight container and season with salt, pepper and dill to taste.

And if you want to get a little crazy and add ingredient number SIX...you can drop in a few dashes of Tabasco.  But this is optional...

Serve it over a bed of iceberg or romaine lettuce.  Simple, easy, perfect Ranch dressing!

Link to the printable recipe:

Buttermilk Ranch Dressing

Source:  Claire Robinson

Citrus Avocado Salad

Fresh.  Healthy.  Pretty.  Delicious.  Need I say more?

Ingredients:  avocado, oranges (I used mandarin because that's what I had on hand), grapefruit, olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper.  The recipe also calls for black sesame seeds but I couldn't find this at my local grocery store :(  They look really pretty in the picture on the blog I got this recipe from.

Zest and squeeze the fresh juice from a couple of the oranges.  Add it to a bowl with the olive oil, vinegar, dijon mustard and honey.

Whisk it all together.

Chop up an avocado and toss it in the dressing immediately.  The acid in the orange juice will keep it from turning brown.

Then add the peeled and segmented oranges and grapefruit.  Toss it all together and season with salt and pepper.  If you are lucky enough to find black sesame seeds, toss them in as well.

Serve it over a bed of arugula.  You have yourself a quick, easy, healthy and scrumptious lunch!

Link to the printable recipe:

Citrus Avocado Salad

Source:  Baltic Maid

Sun-Dried Tomato Pasta Salad

I adore cold pasta.  So much so that I regularly enjoy the instant kind from a box.  This recipe is NOT from a box but isn't much more difficult to make.  It's easy enough to whip up for a weekday lunch but elegant enough to serve at a party.  I made it for a bridesmaid's luncheon that I hosted for one of my best friends on her wedding day.  And it was a hit!  It keeps well in the refrigerator so you can make it ahead of time if you need to.  Or eat it for lunch a couple of days in a row, like I plan to do with this batch :)

Ingredients:  rotini, tomatoes, kalamata olives, fresh mozzarella pearls (or diced), sun-dried tomatoes in oil, red wine vinegar, olive oil, garlic, capers, salt and pepper, Parmesan cheese and fresh basil for garnish.

To make the dressing, combine sun-dried tomatoes, red wine vinegar, olive oil, garlic, capers, salt and pepper in the bowl of a food processor.

Pulse until smooth and well combined.

Cook the pasta according to the package directions and drain.  Rinse with cold water and let it cool.

Chop up some fresh tomatoes and kalmata olives.

Add the pasta, tomatoes, olives, fresh mozzarella and dressing to a large mixing bowl.

And toss it all together.

O.M.G.  This is so good.  As you can see, I was so excited to eat it that I completely forgot the fresh basil :P Oh well, it was still amazing without it.  I like it best at room temperature but you can refrigerate it for a while and serve it chilled.  Enjoy!

Link to the printable recipe:

Note:  I usually only add about 1/2 of the fresh tomatoes and mozzarella the recipe calls for.  I feel like the full amount overwhelms the pasta and the sun-dried tomatoes.

Sun-Dried Tomato Pasta Salad

Source:  Barefoot Contessa

Black Bean Salad

This is really a great salad for the summertime.  It's cool, fresh, light and would be perfect alongside some grilled meat.  It just so happens to be the coldest day of the year so far in Oklahoma...so maybe I'm yearning for summer.  But regardless of the season, this salad is GOOD!

Ingredients: black beans, frozen corn, tomato, avocado, red onion, scallion, lime, olive oil, cilantro, salt and pepper.

Drain and rinse the beans.

And add them to a bowl with the thawed corn.

Chop up the onion, tomato and cilantro.

And add them to the bowl along with the scallions.

Add some olive oil and squeeze in some fresh lime juice.

And toss it all together.  Refrigerate for at least 30 minutes.

Chop up some avocado and toss it in right before you serve it.  Isn't it pretty?!?

Link to the printable recipe:

Black Bean Salad

Source:  Skinny Taste

Poppy Seed Fruit Salad

This has to be the prettiest fruit salad I have ever made.  It is super simple, but the flavors are surprisingly complex.  I made it this weekend for my friend Katie who asked me if it had champagne in it!  It doesn't, but that just speaks volumes to how incredible the flavors are.  Oh, and did I mention it takes about 5 minutes to pull it together?  I feel like I hit the jackpot of fruit salad recipes!

Ingredients:  green grapes, blueberries, strawberries, sugar, fresh lime juice and poppy seeds.

Hull and quarter the strawberries.

Halve the grapes.

And toss some blueberries together in a bowl.

Add some sugar.

And toss it all together.  Let this sit for a few minutes.

Then squeeze in some fresh lime juice.

And some poppy seeds.

Toss it all together and let it sit at room temperature for a little while so the flavors will marry.  Isn't that gorgeous?!?  And healthy.  And delicious.  Talk about a winner!

Link to the printable recipe:

Poppy Seed Fruit Salad

Source:  Sunny Anderson

Olive Garden Salad

I love the salad at Olive Garden.  This recipe is just as good.  In fact, maybe even better.

For the dressing:  garlic, mayonnaise, red wine vinegar, dried oregano, dried basil, olive oil and pepper.

For the salad:  an assortment of lettuce, tomatoes, olives, red onion, peperoncini peppers, Parmesean cheese and croutons.

Mince the garlic and add it to a bowl with a pinch of kosher salt.  Using a fork, mash it to a paste.

Then add the mayonnaise, red wine vinegar, dried oregano and dried basil.

And whisk it together.

Then slowly whisk in the olive oil.

Season with pepper and set aside.

To assemble the salad, chop up the tomatoes and slice the onion.

Add the lettuce, tomatoes, olives, onions and peperoncini to a serving bowl.

Grate some Parmesan cheese.

When you're ready to serve, add the croutons, cheese and dressing and toss well.

Yummy!!  Simple and delicious, just like OG.

Copy and print the recipe below into Word for a printable version:

Olive Garden Salad

Serves 4-6

1 garlic clove, smashed
salt
2 tbsp. mayonnaise
2 tbsp. red wine vinegar
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 c. + 2 tbsp. olive oil
pepper
lettuce, chopped
red onion, sliced
cherry tomatoes, halved
black olives
peperoncini peppers
1 c. Parmesan cheese, grated

In a large bowl, mash the garlic to a paste with a generous pinch of salt.  Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil.  Season with pepper.  Add all of the remaining ingredients and toss well.  Serve right away.

Source:  Food and Wine Magazine