Vegies and dip sounds like a boring meal until you call it “crudités” and have it beautifully arranged on a plate with a nice glass of wine and some freshly baked bread. Crudité is French for uncooked food. Today I was trying to come up with a way to use up my creamy herb salad dressing and some ripe cherry tomatoes. You could also put a ramekin of balsamic vinaigrette in the center instead, if you want to go dairy-free.
Usually for salad dressing you’ll use the basic olive oil and balsamic vinegar because it’s the quickest and healthiest dressing choice. I’ve also given you a great Caesar dressing, and here is another creamy dressing for salads and to use as a vegie dip. Making your own dressing is key because the store-bought dressings have preservatives in them, usually along with other unnecessary chemicals.
This recipe is plenty for 5-6 large servings of salad, but you can easily double it to ¾ cup mayo, ¼ cup sour cream, etc. If you do not have fresh basil and oregano, you can substitute Italian Seasoning.
Creamy Italian Salad Dressing
3/8 C mayo
1/8 C sour cream
1 t cider vinegar (or whatever vinegar you have)
1 clove crushed garlic
½ t chopped fresh basil
¼ t chopped fresh oregano
¼ t dry mustard
Mix everything together.
