Salads: Undressed, Part Deux


Tickle your taste buds with tangy.

Recipes Published in
Bonnie Published by
  • Something creamy
  • Something acidic
  • Fresh Herbs
  • Kosher salt and fresh ground pepper

There’s something irresistible about cold, creamy, tangy salad dressings made with fresh ingredients. No sissy delicate baby-lettuces or microgreens here. These thick and creamy dressings need a base green that is strong enough to hold a healthy glob without wilting. I recommend iceberg or romaine, preferably not already chopped. The easiest way to prepare them is Lettuce Lobotomy: slicing the whole head into quarters, rinsing and drying. Deluge with one of the following. Each recipe makes enough dressing for two dinner-size or four side salads.

Steak House Blue Cheese

Typically served on a wedge of iceberg lettuce with tomatoes and freshly ground pepper, this super-creamy blue cheese dressing is not for the faint of heart. If the mention of blue cheese conjures a less than savory gag reflex, just stick with the homemade ranch and the avocado citrus dressings below.

In a medium sized bowl or small blender, mix all ingredients except blue cheese. Add the cheese in a bit at a time, as it can be pretty strong. Adjust seasonings to taste.

2 T Sour cream
2 T Low-Fat Mayo (no miracles)
1-2 large lemons, juiced
1 T chopped fresh chives
3 pinches kosher salt
20 grinds fresh black pepper
1 t. (1 oz) blue cheese or more if you like

Homemade Ranch

Way better than the bottled business, this ranch dressing is best if chilled for half an hour first. If you’re feeling adventurous, you can always add a seeded and chopped jalapeno or serrano chile. This works great as a dip on a veggie tray or on your typical side salad.

Blend all ingredients together in a bowl or blender. Adjust seasonings to taste.

2 T Sour Cream
2 T Low-Fat Mayo
2 T Buttermilk
1-2 large lemons, juiced
2 T chopped fresh chives
1 clove fresh garlic, pressed, minced or whatever as long as it’s obliterated
3 pinches kosher salt
20 grinds fresh black pepper

Avocado Citrus

Trent loves this dressing with grilled chicken, sliced avocado, tomatoes, thinly sliced red onion, and fresh roasted corn.

In a mini blender, blitz the following ingrediends and adjust seasonings to taste. If you don’t have a smaller blender/processor, you can just mash it all up in a bowl together.

1/2 avocado, diced
1 T sour cream
2-3 limes, juiced
1-2 T chopped fresh cilantro
Kosher salt and fresh ground pepper to taste


Green onions (AKA scallions) are delicious, but they are not chives. Chives are herbs, and usually found in a pot on my front porch or in little plastic packages in the refridgerated section of the grocery store. Can’t find? Ask the grocery guys. Or just use fresh parsley instead.

Also, garlic should NEVER come from a jar. The freshest garlic is still a little purple on the outside and should never give when you press on it. If you hate peeling it, there’s usually a plastic tub of whole, peeled cloves next to the herbs in the produce section of my HEB. You’re better off leaving it out entirely than using that ridiculous jarred junk.