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American
Ranch Dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is definitely one of my all-time favorite dressings. Sharp, creamy, and peppery, it’s great with greens, steamed vegetables, potatoes, crudités, grilled tomatoes, and sliced tomatoes, avocados, melon, and hard-cooked eggs—just about anything.

Yield: Makes about 1 cup

Ingredients

  • 1 large garlic clove, crushed
  • Large pinch of salt
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons plain whole milk yogurt
  • 4 teaspoons cider vinegar
  • ¼ cup grapeseed or other mild-flavored vegetable oil
  • 1 scallion, minced
  • Generous pinch of freshly ground black pepper
  • Generous pinch of cayenne pepper

Directions

In a small bowl, mash the garlic and salt together into a paste using the back of a spoon. Add the buttermilk, mayonnaise, yogurt, and vinegar and whisk until smooth. In a thin, steady stream, whisk in the oil until the dressing thickens. Stir in the scallion and season with salt, black pepper, and the cayenne. Will keep, tightly covered, in the refrigerator for up to 5 days.


© 2005 Grace Parisi
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

59kcal (3%)
8mg (1%)
0mg (0%)
4mcg RAE (0%)
13mg
1mg
0g
0g
0g
1g
2mg (1%)
43mg (2%)
1g (3%)
6g (10%)
0mg (0%)
 

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