I haven’t bought salad dressing in more than 20 years.
If I knew how to reach her, I would absolutely thank Arlene for that. My college boyfriend’s mom was an amazing cook. And over the four years that Eric and I dated, she gave me two recipes.
Both of them were for salad dressing (honey-mustard-vinaigrette and caesar dressing).
It was the beginning of my real food journey. And I am thankful.
Mostly, I’m thankful because she made me realize how easy it is to make salad dressing. Whenever I need it. With things I probably already have in my cupboard.
No more random bottles of “natural flavored” sauce bottles clogging up the fridge door. No more having the check expiration dates, or worry over the preservatives and “natural flavorings” or hydrogenated oils in those bottles.
And when I figured out how to make ranch dressing with fresh whole ingredients? … well … I’ll just say this: I became a lot more popular at parties (this dressing is that good. I’m not kidding).
Plus, it’s made in the same jar I store it in, so there are fewer dishes to do. (If I don’t have to do extra dishes, I am way more fun to live with.)
- 1 cup mayonnaise (we use homemade grapeseed oil mayo)
- 1 cup sour cream
- ½ cup buttermilk
- ¾ cup flat leaf parsley (finely chopped)
- ½ cup scallions (finely chopped)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ teaspoon sea salt
- pepper (to taste)
Layer the ingredients into your mason jar (the order doesn’t matter). Using the whisk attachment on an immersion blender, whisk gently until ingredients are well-combined.
Makes approximately one quart.
It’s a great dip for veggies, excellent on salads, on sandwiches, with chips, as an alternative to blue cheese for spicy buffalo chicken wings, or with those buffalo cauliflower bits you’ve surely seen on Pinterest … so good!).
And no mystery ingredients. Just good, wholesome awesomeness. (Not naming names, but I have a friend who was caught eating it with a spoon at the last party I brought it to …)
PS – want an excuse to make this salad dressing tonight?