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Today my family gets chicken salads for lunch. My husband and older son had to run at 7:30 this morning, so no pics as usual. But here's my lunch - a mixed green salad from my salad bar and weekly food prep with corn, black beans, tomatoes, cilantro, blue corn tortilla chips, and some lip-smacking Tomatillo Ranch Dressing! Our whole family loves this stuff, so I decided to share the recipe with you today.

Tomatillo Ranch Dressing

1 pkg. buttermilk ranch dressing mix

1 cup buttermilk

1 cup lite mayonnaise

2 tomatillos ( husk removed)

½ bunch cilantro leaves

½ tsp. garlic powder

juice from ½ a lime

½ jalepeno, seeds removed

Throw all this into a blender and process until smooth. Keep refrigerated.

This recipe came from my SIL's neighborhood cookbook, and this recipe is credited to Alicia Thayn. I don't know her, but I LOVE her recipe! Try it out - if you like mexican food and ranch dressing, you should love this one : )

And for those of you interested in the Treasure Hunt for Bento Booty... the winners are posted at our bento group blog . 3 very lucky winners will get to spend $75.00 each at allthingsforsale.com.

I'm SO jealous!

Here are some things I used to make this lunch, and where to buy them: (click on the pictures for details)

Tomatillo Ranch Dressing

Print Recipe

Tangy and spicy, and cool and creamy - this dressing is at its peak of deliciousness if served the same day that it's made.

I have the full recipe of you're serving a group, and a smaller version if you are making this for lunch for just a couple of people.

Author: beneficial bento
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 and ½ cups
Category: sauces, dressings, seasonings
Method: blender

Ingredients

Scale

1 pkg. ranch dressing seasoning mix
1 cup buttermilk
1 cup mayonnaise
2 tomatillos (husk removed)
⅔ cup chopped cilantro leaves
½ teaspoon . garlic powder
2 tablespoons lime juice
1 tablespoon chopped jalapeño (fresh or canned, seeds removed)
dash of xanthan gum, optional

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Instructions

Throw all this into a blender and process until smooth.
Serve the same day, if possible, for best flavor.
Store any leftovers in a container with a tight fitting lid, in the refrigerator.

Notes

Note on xanthan gum: This is totally optional, but it helps emulsify the dressing and keep it from separating. It can be eliminated. Just shake or whisk the dressing before serving.

Smaller recipe (makes about ¾ cup, which serves 2-3 people):

4 teaspoons dry ranch dressing mix
⅓ cup buttermilk
5 tablespoons mayo
¼ cup chopped cilantro leaves
⅛ teaspoon garlic powder
1 teaspoon chopped jalapeño
2 teaspoons lime juice
about ¾ of one small tomatillo (husk removed)

Tomatillo Ranch Dressing

Ingredients

Instructions

Notes

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