Ranch Salad Dressing
Maybe this is the “house salad dressing” at so many restaurants because it is so easy to make from scratch. When I’m eating my homegrown salad in the middle of summer, it just feels right to top it with homemade dressing.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup buttermilk or yogurt
- 2 to 4 cloves garlic minced
- 2 heads parsley fresh, chopped
- 1/2 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
- black pepper to taste
Instructions
- To avoid washing additional dishes, I use a wide-mouthed, pint canning jar to measure and mix up the ingredients. First fill the jar to the 4 ounce mark with mayonnaise.
- Add yogurt to the 8 ounce mark.
- Add spices.
- Stir together with a fork until well blended.
- This can be stored in the refrigerator for about a week, assuming your yogurt or buttermilk isn't too old.
Notes
Use this dressing to top just about any salad greens, from lettuce and arugula to kale. You can also use it for dipping raw celery and carrots, as well as fried vegetables or mushroom. I love using this instead of mayonnaise to make pasta salad.