Buttermilk Ranch Style Dressing

Lately I've been really good about eating salads. In the past I have never really been a salad person though. I'm the girl who has to add ten ingredients to a salad to make it edible, which probably defeats the purpose of the salad but hey- I like what I like.

One thing that helps with my salad intake is having a yummy dressing. I usually am lazy and just toss on some balsamic vinegar and olive oil. But this weekend I decided to get out of pajama mode and make my version of "ranch" dressing. Although mine isn't as thick as a typical ranch- I truly liked mine better. You can always adjust the level of buttermilk to allow for a more thicker dressing. 

Best part of this dressing was you can toss everything into a pint sized mason jar, give it a shake and it's done. No messes. And storage and mixing all in one- try it out. It's good stuff. 

Buttermilk Ranch Style Dressing 

Fridge: 

1 cup buttermilk

1/4 cup mayo

3 tbs sour cream

1 1/2 tsp Dijon mustard- I used whole grain

1 tbs dill, minced

1 tbs italian parsley, minced

1 tbs chives, minced 

Counter:

1 garlic clove, microplaned

1/2 tsp lemon zest 

Pantry: 

Few dashes hot sauce

1/4 tsp salt 

1/4 tsp black pepper 

Tools:

Pint sized mason jar with lid 

Combine all the ingredients in the mason jar. Put on the lid and shake well for 30 seconds. This dressing takes on a more full flavor after marinating for an hour. 

This dressing will keep for 3 to 4 days in the fridge. 

I tossed this dressing with sweet summer vine ripened tomatoes and boston bibb lettuce. It was perfection!! Bring on the vegetables!