Like many people, who make New Year’s Resolutions, I vowed to eat more salads this year. While I like salads, and veggies for that matter, I don’t always like the dressings. To remedy that, I came up with this Herby Ranch Dressing.
Quite frankly, it’s a bit of cheat. I’ll make it with every intention of using it to finish off a crisp garden salad, and then use it for a dipping sauce, proving the old adage warning against making resolutions. For example, last night I served it with hot wings and shishito peppers. (Yep, a far cry from a healthy salad.)
Servings Suggestions
- Shishito peppers
- Hot wings
Shishito peppers are grassy, slightly spicy and a perfect accompaniment for this cool, tangy dressing. I simply pan fried them to blister them slightly and then served together.
I also served this with bbq hot wings. Again, delicious and super easy. What a perfect tapas combo.
That’s what makes this dressing so great…you can use it whenever you need a light, tangy, creamy sauce that as the basis for a light meal, appetizers…or even salads.
You Might Like These Too!
- Tangerine Kale Salad with Cranberry Dressing
- Caesar Salad with Grilled Chicken
- Green Bean and Feta Salad
Herby Ranch Dressing
Ingredients
- 1 1/2 cup buttermilk
- 1 cup sour cream
- 1/4 cup Italian, flat-leafed parsley, chopped
- 2 tablespoons dill, chopped
- 2 tablespoons chive, chopped
- 1 garlic cloves, grated
- 1 shallot, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- cayenne pepper, to taste
- Tabasco, to taste
- kosher salt and freshly cracked pepper, to taste
Instructions
- Mix all the ingredients together and let sit for at least an hour to let the flavors develop.
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