Cafe Rio Copycat Creamy Tomatillo Dressing

This is the best. You need to make this dressing. I made this dressing to serve as a condiment to my Beef Taquitos.  It was better than salsa, sour cream, or guacamole.  This dressing enhanced the flavor of the Taquitos with its  tanginess and slightly spicy flavor.

This dressing also tastes great on salads.




Cafe Rio Copycat Creamy Tomatillo Dressing
From Our Best Bites

Ingredients
1-ounce package ranch dressing mix (ignore directions on package
1 cup mayonnaise (light is fine)
1/2 cup buttermilk (plus more if necessary to thin out the dressing)
1–2 limes (enough for 2 tablespoons of fresh lime juice)
2 cloves garlic, roughly chopped
1/4 cup green salsa
1/2 cup chopped cilantro
Hot sauce, to taste

Instructions
Place buttermilk, mayonnaise, 2 tablespoons of lime juice, and ranch mix in a blender. Add the garlic and green salsa and blend until smooth. Add the cilantro and pulse until the cilantro is well combined. Add hot sauce to taste. Chill for several hours before serving (if possible.)

Balsamic Vinaigrette

Summer time meals at my house consists of lots of salads.  They are easy to prepare and are refreshing.  You can put your favorite veggies and meats in and create a different salad every time.  What is the icing for the salad is the dressing.  I am partial to vinaigrettes.  I love the lightness and the slight tanginess.

Today's recipe is for a tasty Balsamic Vinaigrette from Cooks Illustrated magazine.  It is easy to make and keeps in the fridge for up to 7 days.   This recipe makes about 1 cup of dressing.



Balsamic Vinaigrette
 Cooks Illustrated 

Ingredients:
3/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion
2 teaspoon Dijon mustard
1-1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
1/2 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Shake all of the ingredients together in a jar with a tight-fitting lid.  The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Makes about 1 cup of dressing