A fresh green salad with ranch dressing is a great partner for anything off the grill as well as for takeout favorites like ribs, fried chicken, and pizza. The key is a base of chives or green onions, but after that, use whatever fresh herbs you have available:parsley, mint, basil, tarragon, dill, or a small amount of thyme.
in my garden, 2016
from the RiPE archives, 2016
Garden Ranch Dressing
makes 2 cups
Ingredients
- ½ cup buttermilk
- ½ cup mayonnaise (Best Foods or Just Mayo plant-based)
- ½ cup sour cream Straus Family Creamery if you can find it
- 2 tablespoons chives or green onions, finely chopped
- 2 tablespoons Italian parsley (flat leaf parsley)
- 2 tablespoons basil, mint, or tarragon
- 1 tablespoon freshly squeezed lemon juice or white wine vinegar
- ½ teaspoon salt
- several grinds fresh black pepper
Instructions
-
Whisk together all dressing ingredients. For best flavor, refrigerate for at least 30 minutes to marry the flavors. Store in the refrigerator for up to a week.
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 to get little pieces.
