Lately I recalled something my sister-in-law unexpectedly said when she spent a semester Rome and was talking to us over the phone:
You know what I miss? . . . Raaaaanch dressing.
There she was in Italy, eating wonderful food every day, and she missed that uniquely American blend of soybean oil, buttermilk, and high fructose corn syrup.
I know exactly how she felt.
I am sick of oil and vinegar on my salad. So I concocted a little Avocado-Ranch-ish concoction. It might not taste exactly like Hidden Valley, but it’s delish and it’s Perfect Health Diet compliant (or at least it can be, if you make your own mayo). Here it is:
Primal Avocado Ranch Salad Dressing
- 1/2 avocado
- 2T mayonnaise (you can make your own from olive oil and egg)
- 4 T olive oil
- 2/3 c. whole-milk yogurt (preferably not Greek)
- 2 T rice vinegar (or white vinegar or lemon juice)
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. dried dill
Mash up the avocado and then mix everything together well. Makes about 1.5 cups.
You can leave out the mayonnaise and increase the yogurt a bit. It’s tangier and a bit less creamy, but still good.
I’m linking up with Org Junkie for Menu Plan Monday today. Our menu has stayed pretty much the same the past few weeks. Here’s what it looks like:
- Breakfasts: Usually banana-egg “pancakes”
- Lunches: Leftovers, plain yogurt with frozen blueberries, or rice cakes with cheese
- Shrimp stir fry with rice noodles
- Man-pleasing chicken or creamy parmesan chicken (using Greek yogurt instead of mayonnaise) or lemony basil chicken with spinach or crock-pot chicken with cream cheese and Rotel (more on that later)
- Some variation of Yummy Baked Thingy
- Paleo crockpot beef brisket or balsamic crock-pot roast beef
- Salmon with zucchini baked in foil, or pan-fried salmon, or paleo salmon cakes
- Steak with mushrooms and onions
- Tilapia baked in foil with spinach, grape tomatoes, and onion
We usually eat rice or potatoes on the side, along with either a green salad or a cooked, frozen vegetable.
Have a delicious week!