Time 5m Yield 1 1/3 cups Number Of Ingredients 12 Steps:
In a medium bowl, combine all the ingredients listed above. Cover and store in refrigerator for 2 hours or overnight for best flavor. TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!
Time 45m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed. For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.
Time 12m Yield 3/4 cups Number Of Ingredients 7 Steps:
Combine all ingredients in blender or food processor. Blend until smooth.
Time 15m Yield 2-1/2 cups. Number Of Ingredients 10 Steps:
In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.
Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.n
Time 5m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.
Yield 4 servings Number Of Ingredients 7 Steps:
Stir vinegar, honey, and 1/2 tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add 1/4 cup Parmesan and gently toss again just to evenly distribute throughout salad. Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.
