Welcome, spring weather! Welcome also to delicious and crunchy local carrots, fresh greens, and plenty of sprouts. What a perfect time to start enjoying local salads. For many people, myself included, salad without dressing feels like it’s missing something. Homemade ranch dressing is what it’s missing.
Have you ever read the ingredients lists on ranch dressing at the grocery store? Pretty scary stuff, most of which you wouldn’t want to put into ranch dressing or any food at all. After a frustrating trip to the store that resulted in leaving with salad ingredients but no dressing because I couldn’t bring myself to feed all those chemicals to my family, a friend directed me to this wonderful recipe. There is mayonnaise in it, but one step at a time, right? This recipe is from 5dollardinners.com (follow link for original post plus more great stuff). My favorite part of this is getting to use the herbs from my kitchen window garden. Everything is better with a little something home-grown in it! Basil is a summer plant in the Salt Lake Valley, it loves the sunshine so just keep it watered and it will produce tons of leaves for you. Garlic and onion powder can be made at home too if you’re feeling ambitious.
The recipe can be quartered or halved for smaller quantities, but be sure to stir the herb mix well since the parsley goes to the top and the garlic goes to the bottom and that could cause some weird flavor surprises in the different batches.
Now, go enjoy some salad!
- 2 Tbsp dried parsley
- 1 tsp dried dill weed
- 1 tsp garlic powder (not garlic salt!)
- 1 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 1 1/3 cup mayonnaise
- Up to 1 cup buttermilk or regular milk, until desired consistency is reached
- Herb mix: Mix together all dry ingredients and store in an airtight container away from heat and light until ready to use.
- Dressing: Whisk together milk and mayonnaise then stir in the herb mix. Dressing will keep for a couple of days covered in the fridge.