Last month, I started paying attention to how much food I was wasting. You can read the full story (as well as get some tips for reducing food waste) here. I have been *super* diligent about not wasting the food in our house – I’ve been meal planning more strategically, eating more leftovers, and freezing food we aren’t eating.
I’ve made potato chips out of an extra potato, smoothies out of bananas we froze, and lemonade slushies out of lemons I normally would have tossed in the trash. It’s been fun getting creative with our food, and we have tried some new things as a result.
We’ve also had some other changes in our lives. The last couple of months have been crazy busy with my shop, and I’ve spending more and more time in the office. Many days, Charles will join me and work from the office, too. We’ve been bringing our own lunches with us to save money (and calories!), and we’ve been eating a lot of leftovers. But this week I tried a different form of leftovers…I turned the fruits and veggies and cheese in our fridge into healthy salads.
My mom has been making this dressing for as long as I can remember. It’s called Western Dressing, and it’s a lot like Ranch dressing (it tastes just like Ranch!), but it’s easier to make (only a handful of ingredients) and lower in calories than most Ranch dressings, too (like, way lower…see below for more on that!). It’s also not quite as thick as traditional Ranch…a little goes a long way.
And it’s delicious.
Western Salad Dressing Recipe