Ranch Dressing

Since moving to Georgia, we have really missed Wild Coyote Ranch dressing, which we can't get here, since it is a Utah product. So I've been experimenting with making my own Ranch dressing and I've got it perfected how we like it.

equal parts mayo, sour cream (or plain yogurt), and milk (about 1 C. each, but I eyeball it)

1 fresh garlic clove, pressed or finely minced (or substitute garlic powder)

1 t. salt

2 t. dill (very important, do not omit)

1 t. onion powder

a squeeze of fresh lemon juice

generous sprinkling of dried parsley, Italian seasoning, and black pepper

Whisk together and use as dip or salad dressing. Flavor improves and consistency thickens after refrigeration, but you can serve it immediately too.

Sharon's crunchy apple cashew salad with poppyseed dressing

Dressing:
3/4 cup sugar
1 tsp mustard
1 tsp salt
1/3 cup red wine vinegar (can use apple cider but better with red wine)
1 tbsp finely minced red onion
1/2 cup oil
1 tbsp roasted poppy seeds (toasted in frying pan on stove)

Mix first five ingredients in blender, food processor, or bowl with a whisk. Slowly add oil to create emulsion. Add poppy seeds.

Salad:
Head if iceberg lettuce, torn
2 granny smith apples, peeled and chopped into small squares
1/2 cup cashew pieces
1/2 cup cubes Swiss cheese

Mix salad ingredients, toss with dressing. Serve immediately.

Orange Dream jello salad

1 large lemon cook and serve pudding
1 small instant lemon pudding
1 small orange jello
1 cup milk
2 cups hot water
8 oz. Cool whip
1 can mandarin oranges, drained

Make large lemon pudding according to package directions. Dissolve jello in hot water. Mix jello with lemon pudding and spread in 9 x 13 pan. Refrigerate aovernight to set. Top with instant pudding mixed with milk and cool whip. Decorate with oranges.

Bow Tie Romaine Salad

This one may not sound appealing as you read the ingredients. It's a little different. One time when Matt, Ali, Mike, and Kamala were all here, I told them what I was making and I think they were all a bit leery of it. So they were all pleasantly surprised at how yummy it actually was. We had no leftovers and they all wanted the recipe. Give it a try. It's a great summer salad.
Disclaimer: Although the adults loved it, most of the kids didn't. I usually make this one when entertaining adults, and have a regular kid friendly salad for the kiddies.

Salad:
8 c. spinach or romaine lettuce (I like Romaine)
8 oz. bow tie pasta cooked, rinsed, and cooled to room temperature
1 bunch green onion, chopped
¼ c. cilantro, chopped
¼ c. salted sunflower seeds (optional)
½ c. red and yellow bell chopped (you can use red only or even tomatoes)
2-3 chicken breasts boiled and shredded

Dressing:
*½ c. oil
2/3 c. soy sauce
2/3 c. rice vinegar
6 Tbsp. sugar
½ tsp. pepper
¼ c. sesame seeds (optional)

*I don’t add oil to the marinade; I add it to the salad and mix just before the chicken.
Marinate cooked, shredded chicken in dressing at least 2 hours. When ready to serve, mix all other ingredients together and add chicken with dressing.
Sometimes if I'm not going to need that much for one meal I'll keep the dressing separate from the salad in the refrigerator and mix it the next day for leftovers.
Serve with a focaccia bread or breadsticks. Enjoy!