Buttermilk Ranch Salad Dressing
My lunch (leftovers) needed something to perk it up, so I mixed up a batch of herby, tangy buttermilk salad dressing, and it was just the thing! Making salad dressings from scratch is so easy and so much more wholesome—the ingredients are fresh and preservative-free, and you can leave out anything you don’t like.
1 part mayonaise
1 part sour cream
2 parts buttermilk (or less, depends on how thick you like it)
1 small clove garlic, grated or pressed
2 tablespoons chopped fresh mixed herbs (Use about half dill, but basil, chive, chervil, and parsley are all good too.)
Squeeze of lemon
Salt and pepper
Of course you can mix this in a bowl with a whisk, but I put all the ingredients in a canning jar with one of these handy caps and shake. That way, there’s no bowl to wash—you can just store it in the jar. This is barely any more complicated to make than the kind in the foil packet, and there’s far less salt and much fresher flavor. The dressing tastes even better (and thickens a little) if you let it sit in the fridge for a couple of hours before you eat it, but I couldn’t wait today. It is delicious drizzled over a chopped green salad!