I rarely buy bottled dressings any longer, as I much prefer to make my own healthier versions. This one is made with buttermilk and Greek yogurt as the base and is modeled on Ranch Dressing.
Mr. Saucy has a love of creamy dressings for his salads; truth told, I’ve often commented to him after he has poured and poured and poured it on, that perhaps he would like some salad to go along with it. When I’d have store-bought dressings in the house, it would be nothing to see half of a new bottle gone after he made up his plate.
That is just not healthy, but he wasn’t about to change. Given how many times I teased and cajoled him, and downright said how that was not a good thing to do, he’d still glob it on.
So, I decided, as the old saying goes, “If the mountain won’t come to Muhammad then Muhammad must go to the mountain.” Meaning, I needed to bow to the inevitable with Mr. Saucy’s
over use of dressing on his salads. I, however, don’t concede easily…and my solution was to make a dressing that, if he globbed it on, it would at least be a healthier version.
This was used to dress a salad of mixed greens, fresh cilantro leaves, corn, diced tomatoes, black beans, lime juice and diced red onion. I fully intended to add some avocado at the last-minute, but forgot. It would add a lot to the salad, so if you make one…do, add some.
I have a multitude of versions of creamy dressings made with this same base…and as salad season heats up with the weather, I’ll publish more of them for you.
Give this one a try…it is delicious.
ps: I entered this dressing in Summer Salad Sundays. Please go check out their awesome posts.
- 2 cups Greek style yogurt
- ½ cup buttermilk
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ancho chili powder
- pinch of cayenne pepper
- salt and ground black pepper, to taste
- In a medium-sized bowl, add all the ingredients and whisk until smooth.