"This dressing not only makes a salad sing, but makes a great dip for fresh vegetables." — Dave
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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.
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!
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 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
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This dressing is tangy with flavors of herbs. Mmm!