1/3 cup Olive oil

1 cup sour cream

1/3 cup buttermilk

1 tablespoon fresh squeezed lemon juice

2 teaspoons dried chives or 2 tablespoons fresh and finely minced

2 teaspoons dried parsley or 2 tablespoons fresh and finely minced

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon dried dill weed or 2 tablespoons fresh and finely minced

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon salt more or less to taste


8 cups Romaine Lettuce (or other favorite lettuce) washed, dried and torn into bite sized pieces

2 cups Raw vegetables, like carrots, bell peppers, mushrooms, red cabbage and sliced onion diced into small, bite-sized pieces

Optional topping: Croutons, nuts or sunflower seeds



1. Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier

2. Taste and adjust seasonings as needed.

3. Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week.

Salad Assembly

1. Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.

2. Top with homemade croutons, nuts or sunflower seeds if desired.


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