Wedge Salad with Peppercorn Ranch Dressing

Dressing:

Dressing

1/2 c. mayonnaise
1/4 c. sour cream
1/4 c. Parmesan, shredded
1/2 tsp. dried parsley
1/2 tsp. chives
1/2 Tbsp. ground peppercorns
1/2 tsp. Worcestershire sauce
1/4 tsp. white vinegar
1/8 tsp. kosher salt
Dash or two Frank's hot sauce
1 clove garlic, minced
1/4 c. buttermilk (as needed for desired consistency)

 

Salad:
1 head iceberg lettuce, cut into wedges (quarters)
1/2 c. carrots, sliced or shredded


To make the dressing: Combine all ingredients but the buttermilk in a food processor. Blend thoroughly. Add the buttermilk for desired consistency and pulse to mix in. Chill for 30 minutes minimum before serving.

To make the salad: Arrange the wedges of lettuce however you want them. Drizzle with the ranch dressing. Sprinkle the carrots over the wedges. Enjoy!

Here's a link to the original recipe I adapted: http://www.foodnetwork.com/recipes/ree-drummond/wedge-salad-with-parmesan-peppercorn-ranch.html

Cabbage Soup

14 oz. Polish sausage, sliced
garlic powder

Cabbage Soup

basil
thyme
black pepper
onion powder
3 cloves garlic, minced
2 large carrots, diced
1 head of cabbage, chopped
2 c. milk
2 c. chicken broth
1/2 c. cream
1 1/2 tsp. cornflour
1 tsp. chicken bouillon
1/2 tsp. kosher salt
coriander
dry mustard

In a skillet over medium heat, cook the Polish sausage. Add garlic powder, basil, thyme, black pepper, and onion powder to taste. Cook until just starting to brown on both sides. Set aside.

In a large pot, add the minced garlic and cook over medium heat for 1 minute. Add the remaining ingredients. Also add in more of the previous seasonings used on the sausage. Bring to a boil. Reduce heat. Simmer uncovered 15 minutes, then add in the cooked sausage. Simmer another 15 minutes. Be sure to stir occasionally. Serve hot.

I was inspired by a recipe from daringgourmet.com.