SALADS: Here are a few more salad dressing ideas for your greens.

RANCH DRESSING:

½ tsp. finely chopped garlic                                        

½ cup buttermilk

¼ cup light sour cream                                    

2 tbsp. lemon juice

2 tbsp. chopped fresh dill                                           

salt and freshly ground pepper

Whisk together all ingredients and season dressing with salt and pepper to taste.

WHITE WINE VINAIGRETTE:

4 tbsp. each olive oil & canola oil

3 tbsp. white wine vinegar                              

1 tbsp. Dijon Mustard

freshly ground black pepper

Place olive oil, canola oil, vinegar, mustard and black pepper in a glass jar with tight-fitting lid. Shake well to combine all the ingredients.

VARIATIONS OF VINAIGRETTE:

Lemon Herb Vinaigrette: Replace vinegar with lemon juice and add ½ cup mixed chopped fresh herbs, such as basil, parsley, rosemary, tarragon and thyme.

Hazelnut vinaigrette: Replace olive oil with 4 tbsp. hazelnuts oil.. Finely chopped hazelnuts may be added to the dressing before serving.