I haven’t bought bottled salad dressing for the past three years now, and this recipe has been a favorite of ours for the past several years. I love being able to whip up a fresh, homemade delicious dressing, ready to serve over the day’s salad.
The addition of homemade yogurt is a frugal ingredient, and adds nourishing probiotics and healthy dairy fats. (Commercial versions typically contain an odd assortment of chemical preservatives/flavors, machine-processed fats, artificial sweeteners or corn syrup, MSG, etc. Ew.) Many ranch dressing recipes call for mayonnaise, but this one doesn’t!
Our oil & vinegar-based “Perfect Salad Dressing” is still a favorite, but we’ve also had some requests for my homemade ranch dressing. So, here it is!
This dressing is delicious served on a green salad, cobb salad, or on taco salad meals, or even as a dip for French Fries! You can also use it in recipes that call for bottled ranch dressing as an ingredient.
1/3 Cup Buttermilk (or Whole Milk + 1/4 tsp. Vinegar; White Wine or Apple Cider Vinegars are good)
1/2 Cup Plain Yogurt
2 cloves crushed or minced Garlic or approx. 1 tsp. Garlic Powder
1/2 tsp. Lemon Juice (more or less, to taste)
1/2 tsp. Sea Salt
1/2 tsp. ground Celery Seed
1/2 tsp. organic Evaporated Cane Juice Sugar or Maple Syrup (or warmed Honey, thinned enough to stir in)
1/4 tsp. freshly ground Pepper
1/2 tsp. dried Parsley
Dash of Paprika
Combine all ingredients well with a small French whisk or in a blender. Taste, and adjust seasonings as desired. Refrigerate. Best if made an hour or two before serving, so that flavors can meld, but can be served immediately if you’re running short on time!
Variation: To serve as a dip, use strained yogurt (“yogurt cheese”) or sour cream, and only mix in a little buttermilk until it reaches your desired consistency.
Adapted from The Whole Foods Market Cookbook
Do you make your own Salad Dressing?
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