A fresh green salad with ranch dressing is a great partner for anything off the grill, as well as take-out favorites like ribs, fried chicken, and even pizza. The key is a base of chives or green onions, but after tha, use whatever fresh herbs you have available: parsley, mint, basil, tarragon, dill, or a small amount of thyme.
Garden Herb Ranch
makes about 2 cups
Ingredients
- ½ cup buttermilk
- ½ cup mayonnaise Best Foods or Just Mayo
- ½ cup sour cream
- 2 tbsp fresh basil or mint leaves, chopped
- 2 tbsp green onions or chives, chopped
- 1 tbsp fresh lemon juice or vinegar
- ½ teaspoon salt
- a few grinds of black pepper
Instructions
-
Whisk together all dressing ingredients with several grinds of black pepper. Refrigerate at least 30 minutes to marry the flavors. (Dressing will thicken while resting in the fridge.)
Recipe Notes / Tips
- Dried herbs? Yes, you can use them, it’s just a different thing than fresh. I think of fresh herbs in summer, dried in winter. When I use dried, I stick with the basics, parsley and chives, and keep the quantity to a max 1 tablespoon for this amount of dressing.
- Frozen herbs? Sure! Scrape at them with a fork so you get discrete little pieces.
- This dressing keeps for a week or so, refrigerated.
