Recipe by Dave
"This dressing not only makes a salad sing, but makes a great dip for fresh vegetables."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh lemon juice
red wine vinegar
2 1/4 teaspoons
1 1/2 teaspoons
chopped fresh chives
1 1/2 teaspoons
1 1/2 teaspoons
Dijon-style prepared mustard
I have made this recipe before, and I loved it (as well as my friends). I found it to be a little too tart, so I added a bit of Splenda to give it a sweeter edge. I also had to add some salt to give the spices a bit more punch.
Great as a starting point, but in my opinion this needs some work. First, I used only half the vinegar called for yet Hubs and I both thought it was still too tangy. Also, this is a creamy white dressing, so I thought white wine vinegar was a better fit than the red, of course my preference would be to leave the vinegar out altogether - there's plenty of tang in the lemon juice. I tasted this after I mixed it up and the Worcestershire was very prominent. It settled down some as the flavors had a chance to marry, but I'd still either cut back on the Worcestershire or, again, leave it out altogether. I definitely liked the additions of the chives, shallots, Dijon and celery seed, but still felt it needed an extra herb...I added fresh dill. Finally, as a salad dressing (as opposed to a vegetable dip) it was a little thick, remedied easily enough with a little more buttermilk. Once I tinkered with it to suit our tastes, Hubs and I both loved this, which we enjoyed on a tossed green salad.
It is even good without the buttermilk.
I really enjoy this recipe, but it seems a bit runny. I also add some extra spices and fridge it for a bit to let it set up some. I love kicking it up and using it in a chicken pasta salad.
I could not find Ranch salad dressing here in South Africa so I made this recipe as I needed it for the Anniversary Chicken 1 recipe on this website.It was supperb. Thanks for this recipe.
Used this recipe as a veggie dip, so I left out the buttermilk to keep it thicker. Based on other reviews, I halved the amounts of lemon juice, red wine vinegar, & worcestershire sauce. To suit our tastes, I also added 1/4 tsp dried dill weed. The end result was a delicious ranch dip! Will be making homemade ranch dressing from now on. Thanks for the recipe! :)
I love this recipe and I don't like Ranch Dressing. It makes a fabulous dip for veggies - I left out the buttermilk to use as a dip! Great!
I agree with the other reviewers, this is way to acidic. The Worchestire sauce is also to dominant in this dressing. I will not be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch-Style Salad Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It’s the classic green salad dressing starring tarragon and parsley.
An easy corn salad with roasted red peppers and a creamy dressing.
Watch how to make spinach salad with tangy, hot-bacon dressing.