Ranch Dressing with Fresh Herbs Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 14, 2011
This dressing is very good and beautiful to look at as well. I added twice as much lemon juice because I like a tangier ranch, and the flavour was great. Used it last night as a dip for oven baked zucchini sticks, and I will use it tonight for garden stuffed potatoes, from this site. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 25, 2011
This was very tasty and simple enough to make. I had to resort to dried dill as it's the one herb I didn't plant this year. I cut back a bit on the cilantro and I'm very glad I did as it was a predominant flavor. I think the full amount would have been far too much and masked the other flavors in this dressing. This was wonderful on a fresh garden salad.
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7 users found this review helpful

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: Aug. 6, 2010
This dressing is fabulous...I didnt have green onions on hand so I used red..I will be making this again so nice not to have all those additives
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11 users found this review helpful

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Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA
Living In: Pepperell, Massachusetts, USA

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Reviewed: Aug. 4, 2010
I wanted to love this dressing; I've been making my own and still looking for a great ranch. I knew two raw shallots would be overpowering, based on past experience. But, unfortunately, just one was too much as well...all I could taste was raw shallot. I'm not sure what to do about that, but if I figure it out, I'll finally have the homemade ranch I'm looking for.
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Reviewed: Jul. 17, 2010
The use of fresh herbs and veggies instead of powders makes a BIG difference. If you're going to use powdered this and that, may as well buy a pouch of dried Hidden Valley! My Family gave a hearty round of applause on this one. They didn't think Ranch dressing could be made from scratch and I made a lighter version of this with yogurt and light sour cream! The longer it sits the better it tastes. Made this two days before we ate it since plans changed.. it was loaded with flavor.
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Cooking Level: Professional

Living In: Chicago, Illinois, USA

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