now, i love a good vinaigrette… a tangy and smooth concoction of olive oil and balsamic or champagne vinegar, with some mustard, salt and pepper. easy, quick and delicious. but sometimes, there’s no substitute for good old ranch.
to me, a garden salad screams for ranch dressing. (and lots of pepper.) its creamy and herb-y white-ness, coating the juicy tomatoes and cool cucumbers and crunchy green leaves… perfection. but the fact that many ranch dressings are laced with the excitotoxin, MSG, makes me angry. especially when that’s what many parents use to get their kiddos to eat their raw veggies. why, oh, why does an easy dressing already so loaded with delightful and flavorful ingredients need a harmful chemical to enhance its flavor?
so throw out those bottles and flavor packets of nasty ranch (or at least grab a bottle off the grocery shelf that claims no MSG) and mix up your own. it’s really so easy, so full of fresh flavors and nothing you wouldn’t want to feed your kids (or yourself).
i also decided to throw together a version for those who have tummies that are not friends with buttermilk. this one is completely dairy-free! (if buttermilk is more your style, sub it in for the rice milk and omit the vinegar.)
Dairy-Free Ranch Dressing
- 1/2 cup original rice milk
- 1 1/2 teaspoons apple cider vinegar
- 1 1/4 cups mayonnaise
- 1/4 cup chopped parsley
- 1 tablespoon chopped chives
- 1/2 teaspoon dried dill
- 1 clove garlic minced
- 2 tablespoons minced shallots
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Combine all ingredients in a medium bowl or measuring cup. Store in refrigerator.
diane welland of eat well eat clean made honey fig jam