Creamy Fresh Herb Salad Dressing

Submitted by thepetnanny

"I started an herb garden this spring and made cuttings to get the plants more sun. Thus, I had to quickly find a way to use the fresh herbs, or freeze them. This dressing works great with salad greens, and if you are like me, you are not beneath looking for a snack in the middle of the night, armed with saltine crackers to dip into something."

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 1 1/4 cups
• Serves: 4-6

ingredients

• 2⁄3 cup mayonnaise
• 1⁄3 cup sour cream
• 2 tablespoons whipping cream (or more)
• 1 tablespoon fresh mixed herbs
• 1 scallion, whites and green tops
• 1⁄8 teaspoon celery seed
• 1 garlic clove
• 1 1⁄2 tablespoons lemon juice or 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard (Colmans) or 1 teaspoon mustard powder (Colmans)
• Tabasco sauce
• salt and pepper

directions

1. Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so.

Reviews

[Andi Longmeadow Farm]

This indeed was yummy! I used a combo of dill, basil, a spot of rosemary, chives, parsley, and some lemon oregano all combined together with the other ingredients to produce this happy, lovely, dressing. I followed this exactly, except used some half-in-half instead of whipping cream. I pulsed it until it got much thinner, and it was divine. I added 1 tsp. more of vinegar, just because I like a bit of a tang to it. I will use this often, as this is one lovely recipe. Thanks for posting! Made for Diabetic Forum, Greens Month/Down on the Farm 2012