As promised to some of my clients this week…my final version of homemade ranch salad dressing!
This dressing is truly amazing in flavor, and doesn’t need fat or salt to taste great. It also gets better after 24-hours.
I love to add dressings, and sauces to my food, but they can be very high in calories, and not to mention sodium. I have been working on creating great salad dressings that won’t affect the waste line…and to help people get enthusiastic about eating salad and veggies. I’ve also been really challenged by Lisa Leake (100 Days of Real Food). She is doing a stealer job of avoiding processed foods, and her blog is always giving me great ideas to pass along to my clients.
The next time you pick up a bottle of ranch dressing at the store, take a look at the ingredient list. Whether it is low fat, reduced fat or full fat, the ingredient list is long…and most of the time there are binders, additives and preservatives that are not specifically harmful, but why consume them when you can have the natural version?
Hope you enjoy
Homemade Ranch Salad Dressing (Print)
Makes 9 servings (4 tbps = 1 servings)…that’s a lot of dressing!
1 serving =50 calories
1 clove GARLIC, RAW
1 cup MILK, 1%
1 tsp LEMON JUICE, canned or bottled
1/4 cup MAYONNAISE, LIGHT
3 tbsp SOUR CREAM, LIGHT
2 tbsp ONION FLAKES, DEHYDRATED
2 tbsp PARSLEY, DRIED
2 tbsp CHIVES, FREEZE DRIED
2 tsp PEPPER, BLACK, GROUND
1 tbsp FLAX SEED, GROUND
In a food processor or magic bullet, pulse the garlic until well chopped. Then add milk and lemon juice. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle). Milk and lemon juice is the basic recipe for buttermilk. If you are one to have buttermilk in the fridge, then use 1 cup buttermilk, but for those who don’t use buttermilk on a regular basis, this is a good substitute.
Then add the remaining ingredients to the food processor or bullet. Pulse.
Note: Using dried spices give the salad dressing a milder taste than if you used fresh ingredients. If you want a stronger ranch flavour, use all fresh herbs and onion (not flakes).
If you like a thin salad dressing, you can stop here. Transfer your dressing to a mason jar and you are done. If you like a thick salad dressing, continue reading.
Thickener: Add 1 tbsp of ground flax seed. More is not better. Ground flax works by becoming a gel when it get wet. So it is a great flavourless thickener, but too much can be gross.
So add 1 tbsp of ground flax to your salad dressing, pulse for a quick 2-3 seconds and then wait about a minute, and your salad dressing will thicken up.