Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.
¾cup
buttermilk
(or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)
Directions:
1
In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
2
With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
3
Chill at least 1 hour so the flavours meld.
4
Refrigerate, tightly covered.
5
This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
6
If the dressing separates, just give it a whizz in the blender again.
Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!
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I attempted to make it the other day I had everything all ready in a bowl when I realized my feta had gone bad..but I substituted parmesan cheese and it was great, it reminded me of a creamy garlic dressing...Today I had the "real thing" I added feta and it was good, there wasnt all too much of a difference in the taste between using the feta and using parmesan, I think because the garlic is a powerful ingredient in this recipe. I am a garlic lover though. I halved the recipe.
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This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad.
I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too.
My DH gave it 5 ***** Evelyn!
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