The sun in finally shining here today. Finally. Despite the thin layer of frost, it feels like maybe spring is going to try and make an appearance. It feels like we’ve been waiting and waiting…counting down to spring days, waiting for the our favorite parts of this season to begin….
Crossing off the days until my oldest boy turns 12 (that actually might be him more than me) ….
Beginning the taper days leading to my spring half marathon…
Counting down to the opening day of our local Farmers’ Market…
It’s that last one on that list that has me very excited. Maybe it’s the fact that spring is in the air, or that it’s been almost six months since I last had fresh salad greens. Probably a little bit of both. I crave fresh greens this time of year. Give me a big bowl full of salad greens and I am one happy lady. Usually, my favorite way to enjoy them is with thick slices of avocado and toasted, green onions, slivered almonds, s & p and a drizzle of homemade vinaigrette.
I love making salad dressings at home. It’s really so simple, and once you start making your own, you won’t want to go back to the store bought version. Promise.
This dressing will be just one more reason for me to make and freeze pesto this summer. I’ve been using store bought, just until my parsley and basil take off in the garden. Although I’ve only used basil pesto to make this, I can’t wait to try it with my favorite parsley pesto too.
- Makes 1 cup
- 1/2 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/4 cup mayonnaise (my fave is Veganaise...just like the taste better)
- 1 tablespoon basil pesto, homemade or store bought
- Kosher salt & freshly ground pepper
- In a medium bowl, whisk together all ingredients.
- Season to taste with kosher salt and freshly ground pepper.
- Store in mason jar or covered container in refrigerator if not using right away.
- Stir before serving.
- *Flavors of dressing get even better over time, so make up to an hour ahead if you are able.
- adapted from Midwest Living