Creamy Olive Dressing

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I eat a lot of salad; I think I get that from my dad. There was not a day that would go by that he didn’t have a salad. Those, and his martinis, are probably what led to his long life. He chalked it up to clean living, but who knows? (Insert wry smile.) Unlike my dad, I don’t have bottles of salad dressing stacked up in my fridge like cord wood as he did. No, I make my dressing fresh. One thing that makes homemade salad dressing super easy is having a mini ninja blender. If you don’t have one of these, you need to get one. It has a multitude of uses, of course, but it makes brilliant salad dressing. When you use this blender to make salad dressing it will stay emulsified no matter how long you keep it in the fridge. No more shaking in the hopes of returning it to the wonderfully blended state that it was initially, it stays that way. This creamy flavorful dressing will delight olive lovers. If one of them happens to be you, you must try this. It is equally as good on a green salad as it is in a pasta salad.

Creamy Olive Dressing

½ c. mayonnaise

½ c. sour cream

1 garlic clove, halved

¼ c. roughly chopped parsley

1 T. chopped scallion (1 medium)

1½ T. freshly squeezed lemon juice

1½ T. olive oil

1/3 c. ripe (black) olives, drained

1/3 c. Kalamata olives, drained

1/8 - 1/4 t. kosher salt

Few gratings freshly ground black pepper

Place all ingredients into a blender (I use a mini ninja blender) and process until smooth. Keeps in the refrigerator for 7 to 10 days.