I’ve been very good lately, and eating a lot of salads. I can’t say the same for my children, who prefer quesadillas and chocolate chips cookies. But just because my kids aren’t digging my health kick, doesn’t mean I have to settle for a bottle of store-bought ranch dressing.
Now, I don’t know how much fat is in the kind from the store, but my recipe uses a lot of buttermilk and a smaller amount of mayonnaise, so I’m not reluctant to use as much as I want.
I love to dip garden fresh tomatoes and cucumbers in this as well, and soon my gardening neighbors will have too many of both and will be looking to offload some (wink, wink). I can’t wait.
Another great thing about this recipe is that the base stays the same, but you can add whatever fresh herbs you have on hand, or whatever will complement your salad. My friend snipped some tarragon from her garden for me the other day, and so I added that to the dressing as a way to enhance the chicken in my salad. You could add chives, basil, or dill, or a mixture of whatever you want.
3 tablespoons mayonnaise
1/3 cup buttermilk, plus more for a thinner dressing
2 tablespoons freshly squeezed lemon juice
1 tablespoon cider vinegar
1/2 teaspoon salt
2 tablespoons honey
1 teaspoon dried herbs, such as chives, dill, Italian seasoning, etc.
1 tablespoon fresh herbs, such as tarragon, basil, dill, etc., finely chopped
1/2 teaspoon fresh minced garlic (optional)
Mix all ingredients together. Add more buttermilk, a tablespoon at a time, to achieve desired consistency. Refrigerate until ready to use.