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Read more- John Scheepers
Bantam, CT
This salad dressing is lighter than most and more zingy than other ranch salad dressing recipes. We also use it on sandwiches, instead of mayonnaise or butter, to which we add ribbons of cucumber cut with a cheese slicer, thin wedges of avocado and alfalfa bean sprouts in addition to sliced meats and cheese. -
Read more- John Scheepers
Bantam, CT
There's nothing like Greek Tzatziki Sauce with rich, spicy foods. I also use it as a sandwich spread, a dip and a sauce to accompany Healthy Blooming Onions. Over the years, I've come to make this version that incorporates Cilantro rather than Dill, and more finely diced Cucumber than usual. Until Greek yogurt became so widely available, I used to make my own version from regular yogurt. If you don't want to do this, simply use store-bought Greek plain yogurt. -
Read more- John Scheepers
Bantam, CT
We love avocados but are embarrassed to confess that we often wait for them to ripen, and then find them over-the-top ripe and unusable. This recipe has helped us a lot, because we can make it when the avocado is perfect, then enjoy the dressing for a good week. It is creamy, a little zesty and just delicious. You could also use it as a dip. -
Read more- It's so nice to have a couple of salad dressing recipes that you can whip together on Sunday, to use through the busy work week. This is one of ours.
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Read more- www.marthastewart.com
Launched in 1991, Martha Stewart Living is a distinguished magazine that inspires more than two million gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new vegetables and flowers in our gardens and ingenious, fresh recipes in our kitchens. Kindling our own desires for natural beauty and personal creativity in our everyday lives, Ms. Stewart and her fine staff offer us great ideas and practical tips on how to do just that. This tantalizing recipe is wonderful paired with pecan-crusted chicken breasts and crusty sourdough baguettes while dining al fresco. -
Read more- John Scheepers
Bantam, CT
This salad dressing is remarkably good and as sweet as you might imagine.
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Read more- John Scheepers
Bantam, CT -
Read more- Four Season Farm
Harborside, Maine
www.fourseasonfarm.com
This dressing is good with firm, cool-weather greens such as spinach, radicchio, endive or escarole. They can withstand a bit of warmth without wilting and the sweetness of the dressing takes the edge off any slight bitterness, for those who don't love that chicory tang.