Hilltop Herbs Ranch Dressing

I also brought some veggies and dip to the Nursing Graduation Pinning Ceremony yesterday.  They were consumed about as fast as the Mini Frittatas. I received some requests for my Ranch Dressing recipe. Here it is.

I first tried my hand at homemade Ranch Dressing in the mid 70’s. A co-worker brought a homemade ranch dip to one of our pot-lucks at the dental lab and gave me the recipe. I have since lost her recipe, but when I started Hilltop Herbs in 1989, it was one of the first seasoning mixes I developed for bulk sales. It was a very good seller. I have often wondered about the origin of Ranch Dressing. Here is some info from Wikipedia. It has more detail than the blurb from Hidden Valley.

“In 1954, Steve and Gayle Henson opened Hidden Valley Ranch, a dude ranch near Santa Barbara, California. They served guests a dressing that Steve had developed. The dressing was popular, and they began selling bottles that guests could take home, and later opened a factory to sell packets of ranch seasoning that had to be mixed with mayonnaise and buttermilk (packets that are still available to this day). In 1972, the brand was bought by Clorox for $8 million.^[1]

Clorox reformulated the dressing several times to try to make it more convenient. The first change was to include buttermilk flavoring in the seasoning so that at home one added milk rather than buttermilk.^[1] In 1983, Clorox developed a more popular non-refrigerated bottled formulation. At the current time, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada and Wheeling, Illinois.^[2]” http://en.wikipedia.org/wiki/Ranch_dressing

As the years have passed, I have changed my original recipe some more, to lower the sodium and fat content. I often substitute non-fat plain yogurt for the buttermilk in a pinch, but the flavor of the buttermilk really makes a difference.

Yield: 1 pint (16 oz.)

1 cup Mayonnaise (low-fat or non-fat are options)

¾ cup low-fat Buttermilk

¼ cup non-fat Sour Cream

1 Tbsp. Sugar

½ tsp. Salt                  

¼ tsp. gran. Onion     

1/8 tsp. gran Garlic    

¼ tsp. Parsley Flakes 

Dash of hot pepper sauce

Whisk all ingredients together in a one quart mixing bowl.

Store in refrigerator - a pint jar with lid works great.

For a thick dip, try mixing 1 cup of this dressing with ½ cup plain Greek yogurt or 4 oz. softened Neufchatel (low-fat cream cheese).

For a little different flavor, add ¼ teaspoon ground celery seed, if you can find it, or grind your own, or add celery salt, but be sure to cut back on the ½ teaspoon of salt. You can also add a bit of dill weed, or some minced chives.

Blue Cheese, Pear and Avocado Salad

I picked up a load of avocados at Wally World the other day. They were a quarter each! Then I got a basket of ugly pears for $.50/pound at another store. I had a little bit of pecans and Blue cheese leftover from the holidays. This was very yummy! Also a very nice presentation to alternate pear and avocado slices in a fan shape.

Serves 4

2 Tbsp. white sugar

1/2 cup pecans

4 cups torn salad greens

2 pears - peeled, cored and sliced

1 avocado - peeled, pitted and sliced

3 ounces Bleu cheese, crumbled

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1/8 tsp. granulated garlic

dash salt

fresh ground black pepper to taste

In a skillet over medium heat, stir sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and chop into pieces.

For the dressing, blend oil, vinegar, sugar, mustard, garlic, salt, and pepper.

On four individual salad plates, place a layer of salad greens. Lay out alternating slices of pears and  avocado in a fan shape. Sprinkle with pecans and blue cheese. Pour dressing over all and serve.

Chicken, Avocado and Papaya Salad

I almost always have chicken breasts in the freezer. When they are on sale, I stock up. They are very healthy - being low fat – and cook quickly. They are also very versatile – there are a million ways to use chicken breasts, whole, sliced or diced.
I have noticed that papayas are in season now, too. They are a bit pricey though at $4 each. I have fond memories of time spent visiting relatives in Florida and remember being able to pick them from trees or buy them at the farmer’s market.
I recently purchased a 3 liter tin of EVOO at the dented can store for $12.
This would be a good recipe for picking some wild spring cress. I think some fresh Cilantro would make an interesting substitute for the watercress, too.
6 boneless, skinless chicken breast halves, grilled
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, and thinly sliced
1/3 cup fresh lime juice
3/4 cup Extra Virgin olive oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves
1. Cut the chicken breasts diagonally into thin slices.
2. On 6 salad plates, alternate slices of papaya, chicken and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the walnuts and watercress leaves.
Serve immediately.
Serves: 6
Adapted from: The Silver Palate Good Times Cookbook; by Julee Rosso, Sarah Leah Chase, and Sheila Lukins; 1985; Workman Publishing Co., Inc.

Versailles Restaurant's Orange and Avocado Salad

This is a copycat recipe. In my research, I could not verify that this is the salad served at this restaurant. I discovered that there are two Versailles chains and that they are both Cuban restaurants. The Miami restaurant was created in 1971 by Felipe Valls, Sr.. The LA chain was started in 1981 by Orlando and his son William Garcia. Florida Avocado Salad is on the menu in Miami, but without a description. It is not on the menu in LA as Orange and Avocado Salad.

Wherever it originated, it sounds delicious!

I made this for dinner with the Mojo Pork recipe. It was very tasty, but be warned to mix the greens, oranges and dressing at the very last minute! The avocados could be diced and mixed with the dressing ahead of time. I particularly like the sweet/sour/hot flavors mingled together with the crunch of the greens, the juiciness of the oranges and the creamy avocado.

Ingredients
4 cups Tightly packed torn curly leaf lettuce
1 Fresh orange, sectioned OR 1 (4 oz.) can Mandarin orange segments, well drained
1 avocado, peeled and diced
1 1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons White wine vinegar (or White Balsamic)
2 tablespoons Water
1/4 teaspoon Hot pepper sauce

Directions
Combine first 3 ingredients in a bowl, and toss gently to mix.
Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended.
Pour over salad; toss gently to coat.

Serve immediately!

Serves: 6

Adapted from: CDKitchen http://www.cdkitchen.com

References:

http://3guysfrommiami.com/versailles.html

http://www.menutopia.com/GetMenu.m?vendorId=10705

http://www.versaillescuban.com/history.html

Shrimp, Grapefruit and Avocado Salad

My mother first made this in the 60’s from a recipe in a ladies magazine. This recipe started my lifelong love affair with shrimp and avocados. The original recipe is long lost. This is my recollection.

Grapefruit are $1 each at WM right now. A 24 oz. jar of segments is $2.98. I will use smaller shrimp to be more economical. When they were on sale earlier this year, I put some in the freezer for $3.98 per lb.

1 (32 oz.) jar peeled grapefruit segments (or 2 lg. grapefruit peeled and sectioned)

2 perfectly ripe avocados, peeled and sliced (5 - 6 slices per person)

4 large lettuce leaves

12 oz. large shrimp, peeled, deveined and steamed (5 - 6 per person)

1 (8 oz.) bottle Kraft Catalina Dressing

1. Pour the grapefruit and juice into a good sized bowl. Add the avocado slices and toss gently.
2. Arrange the lettuce on four salad plates.
3. Alternate the grapefruit segments and avocado slices in a spoke pattern on the lettuce leaves.
4. Pile the shrimp in the middle of the spokes.
5. Drizzle with Catalina dressing.
6. Serve immediately.

Serves: 4

Something Different - Citrus Avocado Salad

Warning! I'm going to show my age here: Remember when Jello wasn't just for dessert?

Ingredients
1 package (3-ounce size) lime flavor gelatin
1 envelope (1 tablespoon size) unflavored gelatin
1 1/2 cup boiling water
3 tablespoons lemon juice
1 1/2 cup dairy sour cream
1 large avocado, pureed
1/2 teaspoon salt
2 cups grapefruit sections, diced & drained
1/4 cup celery, diced
Vegetable garnishes

Directions
In a large bowl combine the gelatins; pour the boiling water over the gelatins; stir until the gelatins are dissolved. Add the lemon juice and cool slightly.

Gently blend in the sour cream. Refrigerate until partially set.

With an electric beater, whip the gelatin mixture until light and fluffy; mix in the avocado and salt. Fold in the grapefruit and celery. Pour into 6-cup mold.

Refrigerate until firm. Unmold onto a serving plate; garnish with sliced cherry tomatoes, broccoli flowers, mandarin orange segments or parsley.

Serves: 8

Adapted from: CDKitchen http://www.cdkitchen.com

Avocado and Hearts of Palm Salad with Ginger Lime Dressing

“Hearts of palm are a delicacy from the inner portion of the palmetto (palm) tree. In Florida they sometimes can be found fresh; otherwise, they are sold canned, packed in water, at most supermarkets. Their mild flavor resembles artichoke.”

This sounds good. I have always liked Hearts of Palm from my vacations in Florida. I picked up a couple of cans from you know where – the dented can store!

2 tablespoons lime juice

1/2 teaspoon minced peeled gingerroot

1/2 teaspoon sugar
Several dashes of your favorite red hot sauce
¼ cup Extra Virgin Olive Oil
lettuce leaves for lining plates
2 ripe avocados
1 (14 oz.) can hearts of palm, drained and cut into 1/4-inch-thick slices
2 teaspoons sesame seeds, lightly toasted

In a bowl whisk together lime juice, gingerroot, sugar, hot sauce and salt to taste.

Add oil in a stream, whisking until dressing is combined well.
Line 4 salad plates with lettuce.

Halve avocados and discard pits. Peel and cut into 1/4-inch slices.

Arrange avocado slices, overlapping, on lettuce and top with hearts of palm.

Drizzle salad with dressing and sprinkle with sesame seeds.

Serves: 4.

Adapted from: Gourmet's Quick Kitchen; Gourmet magazine; Condé Nast Books, Random House; 1996.

Avocado, Strawberry & Grape Tomato Salad

I was in Parkersburg yesterday and did some shopping. Whoa everyone! Avocados are now 50 cents each at Wal-Mart and they are green, not over ripe! Strawberries are $1.88/lb. Looks like this is dinner tonight.

Ingredients
1/4 head crisp lettuce (Or 16 medium leaves)
1 medium sized carrot, julienned
1 cup grape tomatoes, halved
2 cups large strawberries, quartered
3/4 cup vinaigrette dressing, or dressing of your choice

2 ripe avocados, cubed
1 cup (4 oz.) shredded cheese (Mozzarella, Colby or Jack)

Salt and pepper to taste

Directions

1. Tear lettuce into bite size pieces.
2. Toss lettuce with carrots, tomatoes, strawberries and salad dressing until well coated.
3. Divide among four salad plates.
4. Place cubed avocado and cheese on top.
5. Salt and pepper to taste.
6. Serve immediately.

Serves: 4

Adapted from: CDKitchen http://www.cdkitchen.com

Now that I've made this recipe, it has changed. I have a terrible time sticking to a recipe!

First, I happened to have an abundance of fresh spinach right now, having just bought a bag on sale at Kroger. When I came home and went to work in the garden, I had to harvest the rest of my spinach because it's starting to bolt. A few years ago, we went to Stonewall Jackson Resort for Mother's Day. Stillwater's had a wonderful spread, including a spinach and strawberry salad.

Voila! We are now eating spinach instead of lettuce.

I hate having to buy something special just for a recipe, like grape tomatoes. I have been buying tomatoes at the Valley View Market at the end of my road. (BTW, Patty also has some good looking new potatoes, red and "yellow flesh".) I buy a couple of good ones, then I buy a couple of tomatoes with "spots". These tomatoes are starting to go by, but they are only $.79/lb. All I have to do is cut out the bad spot and I have a perfectly good tomato.

Then I decided not to toss the salad. It would have a much better presentation if it was layered. (And I could customize it for the family. Some won't eat strawberries and some won't eat avocado.)

As I made the salad, the proportions changed. Definitely less strawberries and avocado. I was making a side salad, not a whole dinner of salad.

Then, I didn't have a bottle of decent vinaigrette. I really wanted a raspberry vinaigrette like I had at Stillwater's. So I made my own. One thing I keep in my pantry is a selection of vinegars. One of those is Delallo Raspberry Balsamic vinegar. Perfect!

The New Avocado, Strawberry and Tomato Salad

4 oz. fresh washed spinach

1 med. carrot, julienned

1 lg. tomato, thin wedges

4 lg. strawberries, quartered

1 avocado, thin slices

2 oz. shredded cheese - co-jack or mozzarella

1/2 cup raspberry vinaigrette

Lay spinach leaves on four salad plates.

Alternate slices of tomato, strawberry and avocado in a spoke pattern.

Sprinkle the carrots in the middle of the spokes.

Sprinkle cheese over all.

Drizzle with raspberry vinaigrette.

Serves: 4

Raspberry Vinaigrette

1/2 cup water

1/3 cup EVOO (Extra Virgin Olive Oil)

1/4 cup raspberry balsamic vinegar

1/4 tsp. sugar

1/4 tsp. salt

1/8 tsp. garlic granules

fresh ground black pepper

Measure all ingredients into a 2 cup glass measure.

Stir and drizzle over salad.

Pour remainder into a jar and refrigerate.

Avocado Salad with Cumin-Lime Dressing

After making this as a tossed salad, I recommend making individual salads on plates. Once this salad is tossed with dressing, it must be served immediately or it gets soggy. I also added some shredded carrot to liven up the appearance. The dressing was just yummy - sweet and tangy, creamy and spicy.

Ingredients
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon sugar
1/2 teaspoon ground cumin
Salt and pepper

4 cups salad greens, torn
1 ripe avocado, 1/4" dice

1/2 cup shredded carrot

Directions
Whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
Arrange a cup of greens on each of four salad plates.

Top with the avocado pieces and shredded carrot.

Drizzle with dressing.

Serve immediately.

If you need to make this ahead - toss the avocado pieces in lime juice, then assemble the individual salads. Drizzle with dressing just before serving.

Serves: 4

Adapted from: CDKitchen http://www.cdkitchen.com

Avocado and Cantaloupe Salad Plate

I haven't tried this one yet, but just picturing it makes me drool. ;-)

Avocados, cantaloupes and strawberries are all in season at the stores right now. Avocados and strawberries are almost done, but melons will continue through the summer. Avocados have been less than a dollar each. I bought strawberries for $1 a one pound basket and cantaloupes for $1 each also.

I watch for cheese sales. My target price has gone up to $3/lb. Anything less than that and I stock up. Historically, Kroger has had the best cheese sales. But lately the IGA has been selling 8 oz. blocks of Morning Fresh brand at 2/$3. The best local news in cheese prices is at the Tyler Exxon in Blue on Rt.18 North. They are supposedly bringing in cheese and ham for their deli counter from Amish country. But they slice and package it for local sale. At first all the prices were under $3/lb. But after the big run on Havarti, it has gone up to $3.79/lb. I just bought ham at $2.69/lb. and baby Swiss at $2.79/lb. The American cheese is $1.99/lb. That's lots cheaper than the next best price at Sam's Club of about $13/5 lb. and alot closer to home!

Serves: 4

Ingredients
1 avocado; peeled, pitted, cut in 1/4" slices
1/2 cantaloupe; peeled, sliced
1/4 pound jack cheese; sliced thin
2 tablespoons Extra virgin olive oil
1/2 lemon, juiced
Fresh ground black pepper
Whole strawberries

Directions
Arrange avocado, cantaloupe and cheese on 4 salad plates.

Drizzle with oil and lemon juice.
Season with freshly ground black pepper to taste.

Cover and let stand until serving time.
Garnish with whole strawberries.

adapted from: CDKitchen http://www.cdkitchen.com

Avocado Pineapple and Tomato Salad

OOh, I love avocados. They are so rich and creamy. And they have been on sale in the stores. When avocados are under $1 each, I am prone to buy several. Just make sure they are still hard. It will take them a couple of days to be perfectly ripe, then watch them disappear.

I haven't posted for a while. I had some serious computer trouble after my last post and lost about half of my recipes. I was discouraged. Then it was Christmas. Then I started serious job hunting. Now, I have just finished my job with the US Census and school won't start until fall. I am doing more gardening this year than in the past, so I will see what I can fit in here.

I was in West Union last Saturday morning and happened upon a yard sale at the VFD. I bought some new cookbooks and was inspired to try a new recipe. Pictured is Avocado, Pineapple and Tomato Salad from "McCall’s New Cookbook Collection", "Volume 22 Regional Cookbook", pg. 36; Advance Publishers, Orlando, FL; 1985. I bought most of the volumes. Three are missing, but I was able to buy them used.

This recipe was in the Hawaiian section. It has a tangy lime dressing and was a zip to make.

AVOCADO PINEAPPLE AND TOMATO SALAD

Lime Dressing
1/2 cup salad oil
1/3 cup lime juice
1/4 teaspoon hot red pepper sauce
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon minced onion


Salad
2 medium avocados
2 cups drained pineapple chunks
2 medium tomatoes, cut in thin wedges


1. Make Lime Dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour.
2. Make Salad: Peel avocados; remove pits; cut flesh into cubes.
3. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour.
4. To Serve: Arrange avocado and pineapple on 6 to 8 individual serving plates. Circle each salad with tomato wedges.

MAKES 6 TO 8 SERVINGS