Here is another southwestern rendition of ranch dressing, this time with chipotles, limes and cilantro. Has a delightful clean fresh taste and it’s great as a dressing or a dip.



Buttermilk or sour cream

4 large spoonfuls of parmesan cheese

4 large spoonfuls of lime juice

4 large spoonfuls of pureed chipotle peppers

1 large spoonful of cilentro

1 spoonful of minced dried onion

1 spoonful of cumin

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of cayenne


Mayonnaise to the ½ blue marks on the SaladSuccess Shaker

Buttermilk or sour cream to the top of the blue vinegar line

Add the rest of the ingredients

Shake vigorously and chill for ½ hour or more.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

Adapted from Newman’s Own Cookbook, this delightful cumin dressing is superb on grilled chicken salad or burritos. I usually add avocado, jicama, sweet red peppers and black beans.   For a lighter taste you can replace the olive oil with canola oil.  For those of you who don’t like a spicy dressing – cut back on the cumin.


Oil or canola oil

Distilled white vinegar

Fresh strained lemon juice from 4 lemons

Dijon Mustard

Ground Cumin


Salt & pepper


Put 2 peeled shallots in the SaladSuccess Shaker for an infusion.  For a faster infusion, cut shallots in half

Oil to the blue oil line

Vinegar to the top blue vinegar line

Add lemon juice

1 heaping tablespoon of Dijon mustard

3 tablespoons of ground cumin

Salt & pepper to taste

Shake vigorously in the SaladSuccess Shaker