Buttermilk Ranch Dressing
After all the party food, sweets and, AHemmm, adult beverages, everybody’s thoughts turn to salads. With all the ingredients available in the grocery these days, it’s so easy to make a banging salad-bagged greens, rotisserie chicken and bagged salad toppers. Throw it together in 10 minutes. Of course, I’d rather all these ingredients came from the whole romaine head, the leftover chicken that was cooked by you and the salad topper from the toasted bread that you almost finished last week, but let’s not split hairs. So the salad is made….drum roll…now the dressing. Wait. What? That’s bottled too??? Come on people, make an effort. It’s easy!
Here are the ingredients in the most popular bottled Ranch Dressing (which shall remain nameless):
vegetable oil (soybean and/or canola oil)
cultured nonfat buttermilk
modified food starch
calcium disodium EDTA
Nearly half of this ingredient list is certainly NOT food and surely doesn’t enhance the taste. It’s to make the product shelf stable-no refrigeration needed to keep it edible. Do you REALLY want to be eating this stuff daily?
Here’s my simple recipe for Buttermilk Ranch Dressing:
- ½ C. sour cream (can use non-fat)
- ½ C. buttermilk*
- ¼ C. good mayonnaise (you can use non-fat)
- 2 cloves minced garlic
- 1 scant tsp. salt
- ¼ tsp. pepper
- 1 TBL. chopped scallion
- 1 ½ tsp. dried dill or 1 TBL. fresh dill
- ¼ C. finely chopped chives (or 1 TBL. dried)
- 2 tsp. fresh lemon juice
- Few dashes of tabasco sauce or Frank's (optional)
Put all the ingredients in a small bowl and whisk to combine. Or shake it all together in a jar.
Now, wasn’t that easy?
And you don’t have to dig out your chemistry book to figure what you are eating.
*If you don’t have buttermilk on hand, use this:
½ C. whole milk
2 tsp. white vinegar
(Let sit for about 15 minutes before using).