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Friday, March 14, 2014

Outrageous Creamy Garlic Salad Dressing

Outrageous Creamy Garlic Salad Dressing
We eat a number of lovely, homemade salad dressings at our house (such as this one and this one, to name just a couple). But this is the salad dressing I make if I want all of the salad to be eaten.

I realize that pouring a mixture of mayonnaise, sour cream, and other goodies over a lovely green salad in some ways defeats the purpose. But hey, there are still vitamins under all that goodness, and if it gets them to eat more veggies, I'm up for it (did I mention that my children look like they have recently moved here from a prison camp? Fat really isn't an issue for them, although I realize that someday it will be, and that we need to keep their hearts healthy, etc.) But still. This stuff is really, really good.

The recipe makes quite a lot--maybe 3-4 cups. But it's also the only salad dressing that I don't think I've ever washed down the disposal because it didn't get used.

Outrageous Creamy Garlic Salad Dressing

2 tablespoons soy sauce (the original recipe called for tamari. I almost always have soy sauce; I almost never have tamari).
1 tablespoon balsamic vinegar
1 tablespoon honey
3 cloves garlic, minced
1 cup sour cream
1 cup mayonnaise
2 tablespoons barbecue sauce
1 teaspoon Dijon mustard
2 teaspoons granulated garlic (the original recipe calls for 2 tablespoons, but I don't want my kids to have to sit by themselves at school lunch)
Cracked black pepper to taste

Whisk together the soy sauce vinegar and honey until the honey has dissolved. Then whisk in the garlic, sour cream, mayonnaise, barbecue sauce, mustard, garlic powder and black pepper until smooth. Cover and refrigerate 2-3 hours before using. Use within a few days.

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