Dressing - La Tour d'Argent Avocado/Shrimp Salad
- salad dressing/marinade
- John Ritchie
Serves/Makes:approx. 1 quart, slightly more
- 1/2 quart (475 ml) light mayonnaise
- 3 cups (700 ml) buttermilk
- 1-1/2 cups (350 ml) ketchup
- 1-1/2 tbsp (20 ml) dry hidden valley ranch dressing mix
- 4 to 5 oz (140 grm). your favorite Italian viniagerette dressing
- Mix all together by hand with whip until well blended.
- Chill for 2 hours, then serve.
- To thin, use less mayo or add more buttermilk.
- I've been a cook/chef for 34 years,not famous just good at what I do.