Decisions, decisions....

Tonight was salad night at our house. I had intended to try a recipe for Cafe Rio Creamy Tomatillo Dressing that I found online at a great blog called Kalyn's Kitchen. In order to make it, I needed to make a Buttermilk Ranch dressing first, as the Tomatillo dressing using it as a base. So, after making both dressings my kids informed me that they would not, under any circumstances, eat their chicken tenders with anything other than Honey Mustard. Of course, I was out of that so made yet another dressing for the table.

All of these were good, but the Tomatillo is especially nice. If you prefer, you can use a pre-made ranch dressing as the base (but homemade is much better for you.)

Homemade Buttermilk Ranch Dressing (adapted from this recipe at Simply Recipes)

1 c buttermilk
1 c mayonnaise
1 t lemon juice
1/4 t paprika
1/4 t mustard powder
1/2 t salt
1/8 t black pepper
1 t dried parsley
1 t dried dill (or dill/lemon mix)
1 green onion, sliced
Add all ingredients to food processor or blender and process until smooth.
Makes about 2 cups. Keeps for a week, covered in the fridge.

Cafe Rio Creamy Tomatillo Dressing (adapted from Kalyn's Kitchen)

2 c prepared Ranch Dressing

1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)

2 large or 4 small tomatillos

1/2 t minced garlic

2 T lime juice

1 t green tobasco sauce

Add all ingredients to food processor or blender and process until smooth.

Makes about 2 1/2 cups. Keeps for a week, covered in the fridge.

Quick Honey Mustard Dressing (My kids eat this stuff by the boatload. They dip anything and everything into it and I bet they would eat it by the spoonful if I let them.)

2 c mayonnaise

3 T prepared mustard

3 T honey or agave nectar

Add all ingredients to a bowl and whisk to combine.

Makes about 2 cups. Keeps for one week, covered in the fridge.