I never thought I’d be posting about Ranch dressing. (It’s never been my favorite.) But I have to admit, my son’s homemade Ranch dressing is really good. So good, that as soon as I tried it, I knew I had to share it with you.
I have to laugh, in a smug kind of way, because for all the teasing I get around here for reading labels and eating fewer processed foods, I’ve been noticing I’m not the only one in my household who’s making more and more things from scratch. In the past month alone, my husband and son have made luncheon meat (turkey, roast beef and pork) twice and purchased a kit to make gourmet hot sauce. My husband already makes wine and liqueur, and now my son is making Ranch.I’m pretty sure no one else in my house actually cares about what’s on ingredient labels…yes, I’m very sure. So, why is it suddenly like Little House on the Prairie around here?
My son put it best: “I don’t like bottled Ranch.”
Aha! I think the key is he doesn’t like it anymore. As I pointed out in 8 Ways to Get Your Teens to Eat Real Food, the more we consume real food, the less we like the taste of processed stuff. The best part is that making Ranch (and most dressings, really) is so simple, I’m wondering why I ever thought I needed to buy any. This recipe has a blend of nonfat Greek yogurt (that was my contribution), buttermilk, and low-fat mayo as the base, plus celery seed and other seasonings. Put it all in a jar and shake it up.
- 1/2 cup nonfat Greek yogurt
- 1/2 cup low-fat mayonnaise
- 1/2 cup buttermilk (low-fat is fine)
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery seed
- Place all ingredients in a mason jar, cover with a lid, and shake until blended. Store in the refrigerator for a week (check the expiration dates on your yogurt, mayo and buttermilk to make sure they'll stay fresh for that long.)