Tomatillo Ranch Dressing

One of the biggest things I miss about home is Cafe Rio.  They have the best salad dressing ever.  I have tried so many recipes and I haven't found anything that has the right consistency or flavor.  One of my former co-workers sent me an amazing recipe for tomatillo ranch dressing which I modified a bit.  I think it tastes pretty close to cafe rio.  I really like that it isn't runny like a lot of recipes I've tried.

Even if you have never tried cafe rio's tomatillo ranch... you still should try this.  It actually makes me want to eat salad.  I also use it as a veggie dip. 


Tomatillo Ranch Dressing
1 regular ranch dressing packet 
1 c. buttermilk
1 c. mayo (i used best foods fat free mayo and it was fine!)
1 tomatillo, peeled

1/2 bunch cilantro

1-2 garlic cloves (I usually use one large and one small clove)

Juice of 1 lime (2 if you like it more on the limey side.. but make sure to taste test as you go if you decide to add more lime)

1 jalapeno seeded (if you like spicy dressing you can leave some seeds in.  But fair warning- I tried making it with all the seeds in once and my tongue was in a great deal of pain)

Put all ingredients in blender or food processor.  Blend until mixed.

Modern Waldorf Salad

When I was little I remember my mom having grapefruit and I hateddddd it. Like a lot. I remember my room mate Alyson in Scotland eating them everyday and being disgusted. What kind of mad person would like something that bitter?

Well, my friends, after taking the grapefruit out of the little case I discovered..... I like it. It really isn't bitter and gross once it is out of the case. Ah I must be growing up.

Here's a recipe for a Modern Waldorf Salad. I added chicken cooked with the Cajun seasoning because apparently, protein is good for you.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.
Dressing

• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 1/2 teaspoon Cajun seasoning

Salad

• 1 head romaine lettuce
• 1 grapefruit
• 1 firm but ripe Bosc pear, peeled, cored, diced
• 1 tart green apple (such as Pippin), peeled, cored, diced
• 1 cup seedless grapes, halved
• 1/3 cup chopped dates
• 1/4 cup pine nuts, toasted

Instructions

Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.