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.
- 1.23 ml kosher salt
- 1 garlic clove, chopped
- 236.59 ml mayonnaise
- 118.29 ml sour cream
- 59.14-118.29 ml milk (depending on how thick you want the dressing) or 59.14-118.29 ml buttermilk (depending on how thick you want the dressing)
- 59.14 ml chopped flat leaf parsley
- 14.79 ml chopped fresh chives
- 29.58 ml chopped fresh dill
- 2.46 ml distilled white vinegar
- 2.46 ml Worcestershire sauce
- 0.59 ml cayenne pepper
- 1.23 ml paprika
- 2.46 ml black pepper
- 0.25 ml hot sauce
- 2 head 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.