Brianna’s Poppyseed Dressing

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Hi all! I know it’s been a while since I posted… again. So here’s a quick post about my new favorite salad dressing!

Whenever I visit my family in Maine, I have to make a visit to my favorite restaurant Huot’s. We have known the owner, Denise, and her family since I was young and Huot’s is a part of all my Maine memories. When I was younger, I would go for fried haddock sandwich with french fries but now that I’m more health-conscious I order the clamcake and a house salad with poppyseed dressing. Before Huot’s, I didn’t even know poppyseed dressing existed so I was surprised to I find it on Westside Markets shelves a few weeks ago.

The Brianna’s poppyseed dressing is now a staple in my refrigerator and I find myself using it on all kinds of salads and vegetables. It is great on a simple salad with some cut up fruit, such as strawberries or grapes, or even on top of avocado or peaches on its own. I find myself looking for reasons to use that and for $3.99 a bottle it’s a pretty hard deal to beat!

WW Points: 4 points for 2 tbsp (I only use 1 tbsp on my salads)

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Buttermilk Ranch Dressing

I love ranch dressing! One of my favorite snacks growing up was carrot sticks and ranch. And, everyone also knows that I love Ina Garten. So you can imagine how much I LOVE Ina Garten’s Buttermilk Ranch Dressing? I have made this recipe twice before.  I always forget how easy it is so I’ll go months without making it! Nick and I bought some green tomatoes at a road side stand on Monday so I figured I would make this dressing to go along with some fried green tomatoes (I’ll post about them soon!) This is definitely not a low fat, WW recipe but you can alter it in a few ways to make it better. Give it a try with full fat first (it’s AMAZING and worth the splurge!) then alter as you see fit.

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Ingredients

3 scallions, white and green parts, chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 tablespoon good olive oil

2 garlic cloves, chopped

2 1/2 teaspoons kosher salt (maybe a little less)

1 teaspoon freshly ground black pepper

1 cup good mayonnaise (I used reduced-fat)

1/2 cup Greek-style yogurt, such as Fage Total

1/2 cup buttermilk, shaken (I used light buttermilk)

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade.

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Puree for 15 to 20 seconds to make a smooth mixture.

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Add the mayonnaise, yogurt, and buttermilk and blend until smooth.

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Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

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…or eat some right away… just to make sure it tastes good 😉

This is a great time to use mason jars. This recipe makes 3 cups so it will fill about 1 1/2 mason jars. Definitely let it sit in the fridge for a bit (at least one hour) before using it- the flavors develop so nicely!

WW Points: 1 point for 2 tbsp 

(with reduced fat mayo and light buttermilk)