Summer is here and there is simply nothing better than the fresh vegetables and salad greens straight from the garden. I love arugula mixed with Boston bibb lettuce and then served with this extraordinary buttermilk dressing. This is also good on cooked red beets with some mild onions chopped in. We served it at both of our daughters weddings to rave reviews and many requests for the recipe. This was given to me by a Swiss chef who was a friend of a friend. Add parsley and chives for added flavor and color, or coarsely grated black pepper for a peppercorn ranch.. Ahh the possibilities!
INGREDIENTS
1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Aromat (yellow seasoned salt)
dash Maggi (if you can get it- optional)
With a blender or stick blender whirl all the ingredients and then allow to stand for at least one hour for the flavors to blend. Add salt and pepper to taste.Servings: 16
Yield: 2 cups
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie