Wednesday, September 5, 2012

Buttermilk Ranch Salad

I wanted to try something different with my photography today. Normally, I use white dishes for a majority of my pictures. I love white dishware! It is so simplistic and really lets the food be the star. For this recipe,  I didn't think the rice would stand out on a white plate. So, I thought I would try the glass serving bowl. By itself, it made the food look rather bland. It took me a few tries, but I think the food props go well with the picture. Not only do they add extra color, they also showcase some of the ingredients in the recipe. What do you think?


This meal is another one-bowl wonder. Brown rice, black beans, corn, tomatoes, and avocado are dressed in a cool ranch dressing. You could serve it as a side, but with the black beans and avocado this salad is plenty filling. All you need is your appetite, bowl, and fork!

Buttermilk Ranch Salad

For the dressing:
1 cup low-fat buttermilk
1/4 cup fat-free sour cream
1 tablespoon light mayonnaise (I use Hellman's olive oil blend)
1 tablespoon Dijon mustard
Juice of one lime
Zest if one lime
2 cloves garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2 tablespoon chopped fresh Italian flat leaf parsley
1 dash cayenne pepper
Salt & pepper to taste

For the salad:
2 cups cooked brown rice
1 1/2 cups grape or cherry tomatoes, cut in halves
1 can black beans, drained & rinsed
1 cup thawed frozen corn
1 avocado, diced
1/4 cup chopped green onions

Combine the ingredients all ingredients for the salad dressing together in a blender or food processor. Blend or process until smooth and all of the ingredients are incorporated. Set aside.

In a large bowl, toss all of the salad ingredients together until incorporated. Drizzle the dressing on top of the salad and toss until everything is evenly coated. You can serve immediately or cover and store in the fridge until you are ready to serve. Makes 4 1 1/2 cups servings.


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