Buttermilk Salad Dressing

Of all the made-from-scratch dressings I do, this is our favorite! Light, refreshing and absolutely drinkable. This salad dressing also doubles as a dip for raw veggies.

Here, this oh so delicious salad dressing is being used as a dip!

Here is recipe:
2 cups buttermilk

2 cups Hellman's Mayonnaise

1/2 teas garlic powder

1 teaspoon onion salt

3/4 teaspoon salt to taste

5 tablespoons fresh parsley, chopped

1/2 teaspoon white pepper

Here is how I did this:
1. Place all ingredients in bowl of food processor. Process on high until thoroughly blended.

2. Place in sealed container and refrigerate at least four hours before serving.

Author's Notes:

• The key what makes this dressing/dip taste so-o-o good is to use (a) only Hellman's Mayonnaise and (b) only fresh parsley.
• Dressing will keep in refrigerator up to two weeks in refrigerator IF you take out only the amount needed each time.

Servings: 16            Yield: 4 cups

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French Salad Dressing

Consider me paranoid, but I just don't trust many store bought combinations not to have wheat lurking in one of the ingredients. So, what do I do to combat this problem. I make my own. This is one that we just love.

Here is my recipe: 

1 cup vegetable oil

3/4 cup vinegar

1/2 cup red wine vinegar

5/8 cup catsup

5/8 cup chili sauce

1 tablespoon mustard

1 tablespoon Worcestershire sauce, gluten free

1 tablespoon prepared horseradish

1/2 cup onion finely chopped

Here is how I make it:

1. Combine all ingredients in bowl of food processor. Process on high until all ingredients are pureed and thoroughly blended.

2. Place sealed container and refrigerate until ready to serve. Shake or stir dressing well before serving.

Servings: 20        Yield: 5 cups

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