. Breaded Chicken Salad with Buttermilk Basil Dressing .
I like my salads drenched in dressing. Not the healthiest way to eat I suppose but it’s the yummiest. My only problem? I like all kinds of dressings, and I’m always game to try new ones. But because I pick my dressings to suit my mood for the day, I end up with bottles of dressings in my fridge. Only to find the bottles still full but past the expiration date a few months later. Such a terrible waste, I know. Oh, why don’t they make mini tiny bottles of salad dressing for people like me?
Then while surfing the net for recipes this weekend, I stumbled upon recipes for homemade salad dressings. Gah, why didn’t I think of it earlier? It’s brilliant. You get to make whatever you feel like, in the quantity that you need and exactly how you like it.
I tried a simple ranch dressing today and it is so ludicrously simple to make that I don’t think I will ever buy another bottle of dressing from the store again.
You will need:
(This makes about one and a half cup of dressing)
- 1/2 cup of mayonnaise
- 1 cup of buttermilk
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of basil or herbs of your choice
- 1/4 teaspoon of paprika
- 1/2 tablespoon of lemon juice
- Salt and pepper to taste
Just whisk everything together and refrigerate for a few hours to let the flavors all come together. In terms of proportion, except for the ratio of mayonnaise to buttermilk, you don’t have to follow the recipe exactly – just mix and match according to how you like it.
Keeps for a week.