Prep 15 mins
Cook 0 mins
Another recipe from the Pioneer Woman. Make sure you put enough dressing on each wedge so it gets onto each leaf.
- 1⁄4 teaspoon kosher salt
- 1 garlic clove, chopped
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄4-1⁄2 cup milk (depending on how thick you want the dressing) or 1⁄4-1⁄2 cup buttermilk (depending on how thick you want the dressing)
- 1⁄4 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1⁄2 teaspoon distilled white vinegar
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1 dash hot sauce
- 2 heads iceberg lettuce
- Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
- Wash and dry the lettuce. Cut into wedges.
- To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.
Great stuff particularly if you have fresh herbs but can get by with dried in pinch
Pioneer Woman definitely lived up to her reputation with this delicious salad dressing. Easy to make and so much better and more flavorful than store-bought. I'm sure it will only get better with time -- of course, it's going on my dinner salad tonight and then we'll see if there is any left - probably not! Made for Spring PAC, March, 2013.
Loved this salad. I made one serving just for me and thought the dressing was very good. Thanks linguinelisa for sharing. Congrats on your win for the Football Pool.