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Ranch-Style Salad Dressing

SUBMITTED BY: Dave

"This dressing not only makes a salad sing, but makes a great dip for fresh vegetables."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 2 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, crushed
  • 2 1/4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons minced shallot
  • 1 1/2 teaspoons Dijon-style prepared mustard
  • 1/2 teaspoon celery seed

DIRECTIONS

  1. In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2003 by ROBINETTE
It is even good without the buttermilk.

15 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by KATESTROFE
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.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2006 by HeatherK
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.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 206

  • Total Fat: 21.2g
  • Cholesterol: 22mg
  • Sodium: 185mg
  • Total Carbs: 3.4g
  •     Dietary Fiber: 0.1g
  • Protein: 1.6g

VIEW DETAILED NUTRITION

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