Cafe Rio Creamy Tomatillo Dressing (copycat)

Ingredients:

1 (1 oz) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayonnaise

1 large or 2 small tomatillos (They are green and by the tomatoes.)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp lime juice

1/2 to 1 small jalapeno, seeds removed and chopped

Instructions:

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors blend. Beware that the dressing tends to get hotter the longer it sits.

Dump Ranch

1 egg
1 cup "light" olive oil
1 Tbls lemon juice
2 Tbls red wine vinegar
1 tsp pepper
3/4 tsp onion powder
1/2 c. full fat canned coconut milk
1 handful fresh herb of choice (I like dill)

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Start with the immersion blender at the bottom of your jar working your way up to the top, don’t start moving your blender upwards until you see it thickening up. Also, don’t start incorporating your fresh herbs until the last 15 seconds or it will turn your ranch green..

Store in fridge and use within 7 days. 

Winter Fruit Salad w/Lemon Poppy Seed Dressing

Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onion
1 tsp. Dijon-style mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 Tbsp. poppy seeds

In a blender or food processor, combine sugar, lemon
juice, onion, mustard, and salt.  Process ingredients until well blended: with machine still running, add oil in a slow, steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.

Salad:
1 head romaine lettuce, torn into bite size pieces
4 oz. grated Swiss cheese
1 cup cashews
1/4 cup cried cranberries
1 apple peeled, cored and diced
1 pear peeled, cored and sliced

Toss all ingredients together and pour dressing over salad just before serving.

Add as many fruits and cashews as you desire.  It's up to you!

Strawberry Vinaigrette

1/2 lb. fresh strawberries
2 tbsp. honey (or more to taste if your berries aren't very sweet) For Whole 30 - use 2 Medjool Dates softened by soaking in water
2 tbsp. apple cider vinegar
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground, black pepper

Blend until smooth.

Cilantro-Lime Vinaigrette

1 cup packed chopped cilantro
1/2 c. olive oil
1/4 c. lime juice
1/4 c. orange juice
1/2 tsp salt
1/2 tsp pepper
pinch minced garlic

Blend with immersion blender.

Raspberry Vinaigrette

1/2 cup avocado oil (or other light flavored oil)
1 cup fresh raspberries
1/4 cup honey (or to taste) (Try 2 or 3 medjool dates -remove pit - soaked in water to soften then drain for Whole 30)
1 teaspoon prepared dijon mustard
3 tbsp. apple cider vinegar (or to taste)
pinch of sea salt

Blend all ingredients together until smooth.  Store in air-tight container for up to 2 weeks (give or take).