2 1/2 tbsp. red wine vinegar
2 c. buttermilk
2 c. cilantro
3/4 c. pepitas or sunflower seeds
3/4 c. Parmesan cheese
1 1/3 c. oil
4 tbs dry ranch dressing
Blend everything but oil together. As mixture is blending, slowly add oil. Makes four cups. Best refrigerated overnight. Top green leaf lettuce with grilled chicken, tomatoes, pepitas, tortilla strips and dressing.
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