I never buy bottled salad dressing. Ever. The ingredient labels tend to have a whole list of words that I can’t pronounce and that makes me cringe. Of course the same goes for many of the foods I eat everyday but I think what sets salad dressing apart is that it will eventually grace my romaine leaves, broccoli flourets and avocado cubes, which are meant to be super nutritious. But what good will that nutrition do if I drench in what I feel is most easily described as plastic?
The base of this dressing is buttermilk, which only has 120 calories per cup and a whole 9 g’s of protein. And although the cheese is high in fat, it also has 6 g’s of protein per serving.
(Yield: About 1 c of dressing)
1/2 c crumbled blue cheese
1/3 c buttermilk
1 tbsp sour cream
1 tbsp mayo
1 tbsp white vinegar
1/2 tsp garlic powder
Salt and freshly ground black pepper
Procedure: Combine all ingredients in a bowl and whisk together. Season to taste with salt and pepper. Store in airtight container in fridge for up to one week.
What’s your favorite dressing recipe?