Terra Americana

In college I gained the freshman 15 and I blame it on ranch dressing.  I ate nothing but raw vegetables and salads that first fall.  Sounds healthy, right?  Well, it would have been if it were not for the ocean of ranch dressing I enjoyed with everything. 

What I childishly consumed then was a mass manufactured, shelf stable, homogenized, pasteurized bucket of goop.  This is what I have grown into.

• 1 tbsp Tarragon & Garlic Vinegar
• 1/2 cup plain yogurt or sour cream
• 1/3 cup mayonaise or vegan aoli
  
• 1 tbsp Dill Salt

Pour the ingredients in a blender and pulse for 2 minutes.  Store tightly sealed in the refrigerator for up to 2 weeks.
 
Good on any salad. However, if you are planning a really special meal, try this:

• Boil and chop 1 pound of new potatoes, keeping the skins on.
• Toss in 1 small red onion, chopped,
• Add 2 medium tomatoes, chopped.

Let marinate in the dressing for at least 1 hour. Serve this dish by itself or as a bed for grilled chicken breasts.

More sensational ideas for salads:

• Blue Cheese Dressing

• Easy Lime Vinaigrette

• Honey Mustard Dressing

• Creamy Italian Dressing

Photo Credit:  Julie T Cecchini