Lemon Thyme Ranch Dressing - and A Big Fresh Summer Salad (with bleu cheese crumbles, garbanzos and hearts of palm)

Dressing:

2/3c half & half

2T Balsamic vinegar

2/3c Kraft Cracked Pepper Mayo

1T finely chopped Lemon-Thyme leaves

In a 3-4c measuring container, whisk half & half with the vinegar, creating buttermilk. Stir in the remaining ingredients, blending well. Add a little water if needed to make it pourable.

Store in a Good Seasons Salad Dressing carafe.

Salad:

Combine 2-3 big kale leaves, all the vegetables shown here - sliced-chopped - in a big bowl.

Voila' - a great, busy-day lunch break. . .

But then, while putting the dressing away, I saw the hearts of palm, bleu cheese and thought, oh, garbanzos would be nice!

It quickly evolved to this—>

Happy Monday everyone! . . . Lin