cheese "n" chive buttermilk salad dressing
I made up this dressing to take to a pot luck. I was designated to bring the Salad. The main dish was going to be an award winning Chili. I wasn't sure how hot the Chili was going to be, so I thought a Creamy Based Dressing would be the best compliment. Creamy will always counter balance the Hot. I served this over a bed of mixed greens with slivered red onion, julienned beets, baby corn and roasted sunflower seeds. This dressing is best offered in a bowl with a small ladle, so each person can portion their own. The minced egg really makes this a tasty dressing.....Oh!....and the Cheese!
yield
12 serving(s)
prep time
20 Min
method
Blend
Ingredients For cheese "n" chive buttermilk salad dressing
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1 cmayonnaise
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1/2 csour cream
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2/3 cbuttermilk
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1/2 csharp semi-hard cheese (finely grated)
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1 1/2 Tbspfinely chopped chives
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2 Tbspcider vinegar
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3/4 tspsalt
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1/2 tspcracked black pepper
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1 tspsugar
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2 lghard boiled eggs (minced or run through a sieve)
How To Make cheese "n" chive buttermilk salad dressing
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1Place all of the ingredients in a medium bowl and whisk until well mixed.
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2Transfer to a jar (or jars) and keep refrigerated. Makes 3 cups.
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3Note: There are many cheeses that you can use for this recipe. I recently discovered Sharp Provolone. That is what I used. Parmesan, Romano, Asiago, etc. are the types of cheeses that will be a good choice. Sharp White Vermont Cheddar should be good as well.
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4If you do not keep Buttermilk around your house, you can substitute 2 tsp Cider Vinegar plus milk to measure 2/3 cup. Let sit 5 minutes before using. Dressing will be slightly less thick than using the Buttermilk.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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