Sunday, February 27, 2011
Homemade Buttermilk Ranch Dressing
I love salad dressing. Ranch and Italian will always be favorites of course, but I also really enjoy "fancy" dressings. When they go on sale for super cheap we usually pick up several varieties of vinaigrettes and creamy dressings - red pepper, balsamic, bacon ranch, avocado, Greek, Asian sesame, creamy Italian - my mouth is watering.
But these sale-and-stock situations are pretty rare for us. So what do I do when we run out of all our fun salad dressings and I want to have a delicious salad? I make my own salad dressing, of course!
This particular recipe was originally titled Buttermilk & Onion Salad Dressing, but I didn't have buttermilk powder or dried minced onion. So this is basically just a yummy, creamy dressing without a real name.
Homemade Salad Dressing
1/2 cup dry milk powder (or use dry buttermilk powder)
1/4 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried minced onion (if you've got it, use it)
1 tsp. monosodium glutamate (optional, I didn't add this)
1 tsp. salt
1 tbsp. dried parsley leaves (yikes, we're out. I substituted Italian seasoning)
1/4 tsp. ground pepper
2 cups mayonnaise
1 tsp. lemon juice (omit if you're using buttermilk powder)
1 cup water
In a large bow, combine all dry ingredients. Add mayonnaise, lemon juice, and water, and blend thoroughly with a wire whisk. Pour into a 1-quart container with a tight-fitting lid. Refrigerate overnight (skipped this step, we used it right away!). Makes about 3 cups.
This makes a somewhat thin dressing. If you prefer thicker dressing, start with about half the amount of water and add more until you get the desired consistency.
I only made a half batch of this, because we really didn't need a full 3 cups of dressing. Then I served it over a salad made of pasta, green leaf lettuce, tomato, carrot, olives, pepperoni, and Colby Jack cheese. Delicious!