Jan 06, 2012 I do lemon-olive oil vinaigrettes often for the simple salad of mixed baby greens that accompanies any meal where the vegetable component is an afterthought. I make a homemade caesar dressing for sturdy romaine. I love to make fruity raspberry, grapefruit or mango vinaigrettes for when I make a salad as a meal for lunch, or dinner on a hot summer day. But my favourite by far? This homemade ranch dressing. It is creamy. It is fresh. It is tangy. It is wildly addictive. It makes carrot sticks sing the hallelujah chorus. Don’t get me started on what it does for grilled cheese sandwiches… You can use sour cream, yogurt or buttermilk (or a combination!) for the dairy component. I use whichever is in my fridge. The buttermilk will make a thinner dressing, more conducive to salad than to crudites.
Ingredients
1/3 cup mayonnaise 1/2 cup sour cream, plain yogurt or buttermilk 1 large clove garlic (or two small), minced 1 tbsp minced fresh dill (or 1/2 tsp dried) 1 tbsp minced fresh parsley (or 1/2 tsp dried) 1/2 tsp salt freshly cracked pepper, to taste
Preparation
