FRESH HERB RANCH DRESSING

Ranch dressing made with fresh herbs, so good I could drink this. It's light and herby with a hint of smokiness from the smoked paprika. I made this to serve over a salad with blue cheese and blueberries, but today I'm just pouring this over warm (just picked) vine ripened tomatoes.  Pure heaven.

FRESH HERB RANCH DRESSING

1 cup reduced fat buttermilk

1/2 cup mayonnaise

1 tsp. lemon juice

1/8 tsp. smoked paprika

1/4 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

1 TBSP. chopped fresh parsley

1 tsp. chopped fresh chives

1 tsp. chopped fresh dill (or 1/4 tsp. dry)

In a medium bowl combine the buttermilk and mayonnaise until smooth. Add in the rest of the ingredients and stir.

Will keep for 1 week covered in the fridge.

Recipe slightly adapted from Simply Recipes.

BLUE CHEESE, PECAN, AND PEAR SALAD WITH BLUEBERRY VINAIGRETTE

We loved this salad. The blueberry vinaigrette went so well with the creamy tang of the blue cheese and the crunch of the toasted pecans.

  BLUE CHEESE, PECAN, AND PEAR SALAD WITH A BLUEBERRY VINAIGRETTE



3 cups lettuce greens

2-3 TBSP. crumbled Blue Cheese

2-3 TBSP. toasted and chopped Pecans

1/2 cup Pear, cubed. You can use fresh or canned.

Combine all ingredient in a salad bowl and toss with the vinaigrette.

                                                          BLUEBERRY VINAIGRETTE

1 1/4 cup fresh Blueberries

1/4 cup Extra Virgin Olive Oil

1 TBSP. Agave Syrup

1 tsp. coarsely ground Black Pepper

3 TBSP. Balsamic Vinegar

Combine all ingredients in a blender or food processor and blend until completely mixed. If desired strain through a sieve to remove skins. Toss with the greens.

CREOLE ANCHOVY DRESSING

It's FAT TUESDAY! I made this Creole Anchovy Dressing to accompany my New Orleans themed meal. It's a creamy Caesar dressing with a kick. The Creole mustard gives it a nice spice and you get a little crunch from the mustard seeds. Use the Cajun Seasoning to taste, make it as spicy as you like.

                                                          CREOLE ANCHOVY DRESSING

1 anchovy fillet
1 tsp. minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 TBSP. grated Parmesan cheese
2 tsp. Creole mustard
2 tsp. freshly squeezed lime juice
2 tsp. freshly squeezed lemon juice
1 tsp. water
1/8 tsp. Cajun Seasoning (I used Tony Cachres)
1/8 tsp. freshly ground black pepper
1/8 tsp. salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
Croutons

Place the anchovy and garlic into a food processor, cover and pulse on and off several times. Add the egg, and with the motor running, slowly add the vegetable and olive oil. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper and salt. Process briefly until all ingredients are incorporated. Refrigerate until ready to use.

In a large bowl, toss romaine with the dressing, allowing approximately 3 TBSP. of the dressing per serving.

Serve on chilled salad plates. Top with croutons and additional Parmesan cheese. Serve immediately.

To make the croutons, heat 2 TBSP. oil in a large nonstick saute pan over medium-high heat for 1 minute. Add bread cubes and toss in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun season while stirring continuously. Toast for 5 minutes, until golden brown.

Recipe from The Heaven on Seven cookbook.