Tuesday, August 5, 2014

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 

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 

1 garlic clove, microplaned
1/2 tsp lemon zest 

Few dashes hot sauce
1/4 tsp salt 
1/4 tsp black pepper 

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! 

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