Salads are one of my favorite things to eat. They come in many different shapes and sizes. Ingredients range from sweet fruit to hot peppers, and even proteins. Almost anything can become part of a salad. But, in my opinion, what really seems to level up a salad is homemade salad dressing.
My husband makes a delicious dressing with blended garlic, apple cider vinegar, oil, salt and herbs. I personally love my grandma’s blue cheese dressing. It’s highly addictive.
But my aunt makes a peppercorn ranch dressing that everyone agrees is fantastic. (The kids especially love it.) This dressing is not only fit for a salad, but it makes a great dipping sauce for proteins, and vegetables—raw or roasted.
Yield: 1 pint jar
- 1/4 cup vegan mayonnaise (or regular mayonnaise of choice)
- 1/4 cup plain whole milk Greek yogurt
- 1/4 cup cottage cheese
- 2 tbsp. buttermilk
- 1 garlic clove
- 1 1/2 tsp. white wine vinegar
- 1/4 tsp. kosher salt
- 1/2 tsp. ground black pepper
Add all ingredients to a blender. Blend for 30 seconds, or until all of the ingredients are thoroughly blended together.
Transfer to a clean airtight container, such as a pint jar. Add the lid and tightly screw on the ring. Refrigerate and enjoy within two weeks.
This dressing can be eaten right after making. But allowing a couple hours for the flavors to meld makes it even tastier.
We use vegan mayo in this ranch dressing recipe because my husband can’t eat chicken eggs. Regular mayonnaise can be substituted.
Tweak this recipe to your liking. Consider adding in a teaspoon of fresh chives, one garlic clove, or fresh or dried dill or parsley.
This recipe has been shared from Stephanie Thurow’s WECK Home Preserving cookbook with permission from Skyhorse Publishing, Inc.