Buttermilk Salad Dressing

Keep it Fresh

Stewartsville, NJ. Pastel by Vicki Smith

Hello,

Arriving home at dinner time after a couple of nights away, I quickly grabbed some leftovers from the fridge to warm up. The fridge light was on, and it was humming, but I must have overlooked that it wasn’t truly cold because my husband’s Dilly Bars had turned to liquid by dessert time. Luckily, the contents of both the fridge and freezer were rather sparse, and we have an additional freezer in the basement. We got out the trusty plastic cooler and filled one empty milk bottle and one empty tonic bottle from the recycling can with water to freeze and keep the cooler cold. The milk, cheese, and eggs went in the cooler, and since it was Thursday night, we would likely need to wait until at least Monday to see if it could be repaired.

Gazing at the cooler on the kitchen floor and the freakishly hot days we have had led me to a bit of research on food safety and refrigeration. After all, this is the time of year when we all (or most of us) enjoy getting outside to camp or picnic or take a sandwich to the local park. Some of the information I was familiar with, although I may occasionally stray from the guidelines. Potatoes can be stored at room temperature in a paper bag; onions will get moldy in the fridge and should be stored in a cool, dry place away from the potatoes, and the same for garlic. Tomatoes are best at room temperature. Bell peppers, also, to maintain their crunch. Cukes can be kept on the kitchen counter in an airtight container to prevent them from becoming watery. If the temperature is below 70 degrees, butter can sit out for a couple of days, longer if it is salted. Eggs can also sit out if they have not previously been refrigerated. Not an option for most of us. I always keep my soy sauce in the fridge door, but it can sit out for up to a year. That seems to be up for debate depending on the source. Peanut butter needs refrigeration after three months. Ours never lasts that long.

The mustard and tomato do not require refrigeration; the mayo of course does. Drawing by Vicki Smith

Many of these rules seem applicable if temperatures are moderate or you have central air conditioning. I had a small quantity of buttermilk and Greek yogurt and decided to use them up in a buttermilk dressing to free up space in the cooler. Ranch dressing was apparently all the rage among visitors to the United States during the FIFA World Cup, becoming a viral sensation. Ranch dressing has a thick consistency due to its mayonnaise or sour cream base. This buttermilk dressing is thinner, making it easier to pour, tangier, and pretty healthy in comparison to a traditional ranch dressing. It was a nice switch from my usual olive oil and balsamic salad dressing.

Buttermilk Salad Dressing

Ingredients

2/3 c. plain Greek yogurt

2/3 c. buttermilk

2 t. Dijon mustard

2 t. lemon juice

1t. honey

2 clove garlic, finely minced

3 T. parmesan, grated

2 T. scallions, finely minced

salt and pepper to taste

Directions

Whisk all the ingredients together in a medium bowl. Refrigerate until ready to use.

The recipe can be easily customized. Sometimes I use chives and dill. The possibilities are vast!

In conclusion, we needed a new refrigerator, purchased and delivered on the same day!

Press the little heart or leave a comment at the top of the page if you are so inclined.

Do you have any tricks for keeping food fresh when transporting it?

Thanks,

Vicki