Creamy Pesto Dressing


1/2 cup vegetable oil
1/4 extra virgin olive oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons freshly grated Romano or Parmesan cheese
2 tablespoons crushed dried basil*
1/2 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon hot pepper sauce, or to taste


Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce. Mix thoroughly. Chill for several hours or overnight in refrigerator in airtight container.

Pour over salad of torn Romaine lettuce leaves, diced mozzarella, artichoke hearts, salami strips, olives, and tomatoes and top with homemade croutons.

• You can substitute prepared pesto, if you have it on hand.

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