For Bunco last week, I made Romaine Salad with Tiny Tomatoes and Creamy Basil Dressing. The dressing is out of this world. I imagine it would be good on chicken with breadcrumbs on top or as a veggie dip. Hmm…note to self….
Romaine Salad with Tiny Tomatoes and Creamy Basil Dressing (Serves 8)
Recipe from Phillis Carey
1/4 cup fresh basil leaves
1 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped Italian parsley
3 green onions with tops, chopped
1 garlic clove, minced
3 Tbsp. white wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
1/8 tsp. dried tarragon
2 heads romaine lettuce, torn into bite-size pieces
2 cups tiny multicolored tomatoes
1 hothouse cucumber, thinly sliced
1 small red onion, thinly sliced
1. For dressing, combine all ingredients in a food processor and blend until smooth. Cover and refrigerate up to 48 hours.
2. Toss the lettuce with tomatoes, cucumber and red onion in a large bowl. Add enough dressing and toss to coat well. Serve immediately.
I was still pretty full from my cheeseburger and fries at Ruby's for lunch, so I wasn't in the mood for a big dinner. I made a quick salad using some of the Creamy Basil Dressing leftovers.
Breakfast this morning was pineapple Chobani yogurt, Strawberry Vanilla Almond Granola (the last of it!) and strawberries.
I took the kids to their first day of school! I now have a 2nd and a 4th grader!! Crazy how time flies!!!!
After heading back from the school, I went to the gym for some cardio and weights. Lunch was a turkey sandwich, veggies and ranch.
I have my annual doctor appointment next (fun) and then it's off to pick up the kiddos from their first day of school!
Do you make your own salad dressings?