I adore salads. I eat them almost everyday. They are seasonal and fresh; the possibilities are endless. But growing up, I had a problem with the All-American ranch dressing. The ranch dressing I ate as a child was made from a packet of powder-eh. In college I bought the bottle in the store-double eh. Once I found this recipe, there was no going back to the other stuff. I make it so much that I have handed over the cooking reins to my middle child to free up my time in the kitchen. She loves to make it.
We serve it on salads, use it as a dip for veggies, and I have a great cold pasta salad recipe that uses this ranch dressing (more on that one at a later time). It is simple to prepare and I always have the ingredients on hand. This ranch has the perfect balance of dairy and greens--creamy , but without too much onion or herb flavor. Once you make this recipe, you won't want to go back to any other.
makes about 1 cup
1/3 cup mayonnaise (I use Hellmann's)
1/4 cup buttermilk
1/4 cup sour cream, full fat or light
2 tablespoons chopped green onions, 1-2 onions depending on the size
2 tablespoons chopped flat-leaf parsley
1 small garlic clove, smashed and peeled
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In the bowl of a food processor, add the green onions, garlic, and parsley. Process until finely chopped. Scrape down the sides of the bowl and process again. Add the remaining ingredients and pulse just until combined. Dressing will keep in an airtight container for up to 5 days. Enjoy!
Source: Adapted from Country Living