We like salads. We like homemade salad dressing. We like to know that our salad leaves aren’t coated with chemical ingredients, excessive salt and/or sugar. I make our salad dressing. This is one, and I make another that’s a bog-standard vinaigrette dressing with Dijon and an egg yolk for emulsification.
This will keep in the fridge for a day or two, assuming that you don’t eat it before then. The recipe makes a small portion but it can be easily doubled, tripled, or whatever your heart desires without depending on a slide rule or abacas for the calculation. This recipe makes enough dressing for four small salads.
CREAMY RANCH-STYLE DRESSING
4 T non-fat Greek Yogurt
2 T light mayonnaise
2 T low fat buttermilk
1 T fresh lemon juice or 1/2 T white wine vinegar
1 t French Dijon mustard
1 very finely chopped shallot
1/4 t onion powder
1/4 t garlic powder
1/4 t dried parsley
1/4 t celery salt
1/4 t dried dill
pepper to taste
chopped chives to garnish
In a small bowl, mix yogurt, mayonnaise and buttermilk together thoroughly so there are no lumps. Add lemon juice, chopped shallot and mustard, and stir again. Add dry ingredients, and mix. Best prepared an hour before serving so flavours can develop. Sprinkle chopped fresh chives as a final finishing touch if using as a vegetable dip.
1. Dressing may need thinning with either hot water or buttermilk, adding in small amounts and stirring, if it becomes too thick. Adjust seasoning powders as required.
2. You can also use fresh herbs rather than dried, but the quantities required need to be at least doubled. I’ve recreated a reasonable facsimile by using 1/2 grated onion, 1 garlic clove crushed and chopped, and a couple of tablespoons of chopped fresh parsley and dill.
3. If not using celery salt, use a pinch of sea salt flakes.
4. Can also be used as a dip for vegetables.