Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth.
Place cucumbers, tomatoes, celery, onion, garlic, and salt into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Drain and rinse rice well.
Clean vegetables and mix with rice in a large bowl.
In separate bowl, mix salad dressing and buttermilk mix together.
Pour over rice and vegetables and mix. Refrigerate.
Arrange lettuce on bottom and sides of bowl.
Layer chestnuts, chicken, cheese, bacon and onions.
Mix together salad dressing and buttermilk dressing.
Spread on top of salad mixture, sealing edges of bowl.
Refrigerate at least 3 hours.
Sprinkle with additional cheese and bacon if you desire.
Stir together dressing mix, Parmesan cheese, onion, parsley and dill weed.
Stir in mayonnaise, buttermilk, salad dressing and cottage cheese.
Refrigerate several hours to blend flavors. Makes about 2 quarts.
For Salad Dressing: Mix with buttermilk and mayonnaise. For Dip: Combine the mix with sour cream and mayonnaise.
Bean Salad Dressing Mix to the Bean Mix. (recipe for salad dressing is giving
Cut all ingredients into bite size pieces.
Pour buttermilk salad dressing over all.
Let set overnight in refrigerator.
Open crescent rolls and place on cookie sheet to make crust. Bake.
Let cool.
Mix mayonnaise, cream cheese and buttermilk salad dressing (enough to flavor).
Spread on crust.
Sprinkle finely cut vegetables over cream cheese mix.
Cover with waxed paper and press down.
Refrigerate 4 or 5 hours.
Cut in squares and serve.
In a medium paper sack or a large plastic bag, combine the cheese crackers, oyster crackers, the dry buttermilk salad dressing mix and the oregano.
Close back and shake well, then pour the oil in the mixture and shake well again.
Cook the green beans (Italian-style) according to directions. Rinse and drain.
In a large mixing bowl, combine green beans, squash or zucchini, mushrooms, red or green peppers and green onion.
Stir basil into buttermilk salad dressing.
Add dressing to vegetable mixtures; toss to coat.
Cover and chill for 4 to 24 hours.
Serve on lettuce leaves.
Makes 4 servings.
Cook noodles; drain, rinse and drain.
Set aside.
In a bowl, combine salmon and onion.
In another bowl, combine sprouts, cucumbers, chopped tomato and chestnuts.
Stir together cream cheese, salad dressing and dill weed.
Stir 1/2 cup of dressing mixture into salmon mixture.
Stir 1/2 cup of the dressing mixture into sprouts.
Mix and chill; use as dip or salad dressing.
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Combine salad dressing, mayonnaise, half and half, seasoning, salt and pepper in a small bowl.
Blend well.
Cover and refrigerate overnight to blend flavors.
Combine salad dressing mayonnaise, half and half, seasoning, salt and pepper in small bowl; blend well.
Cover, refrigerate overnight to blend flavors.
Layer first 8 ingredients in order listed in a large salad bowl.
Combine mayonnaise, sour cream and salad dressing mix. Mix well.
Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate for several hours or overnight. \"Yum-yum.\"
Cook potatoes without peeling.
Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing.
Season with salt and pepper to taste.
b>Buttermilk Ranch Dressing.
To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk