We’ve been enjoying a week of grilling marinated chicken breasts, sliced thin, served on top of fresh greens with homemade salad dressings, like this herby Ranch dressing. I also mix up the salad toppings to keep things new and exciting. In no time we have a great salad for dinner.
This dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. Just make sure you crumble the dried herbs first. You don’t want to bite into a big ole chunk of oregano, ya know!
Also try my dill ranch dressing and my amped-up Thai sweet chili dressing.
Herby Ranch Dressing
Servings 2 cups
- 1 cup mayonnaise
- 1/2 cup plus more, buttermilk
- 1/2 cup sour cream
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- sea salt and freshly ground pepper
If using fresh herbs
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Italian flat-leaf parsley leaves chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
If using dried herbs
- 1 tablespoon dried basil crumbled
- 1/2 tablespoon dried chives
- 1/2 tablespoon dried oregano crumbled
Combine all ingredients, adding salt and pepper to taste.
Refrigerate for at least an hour before serving.
Add more buttermilk if the dressing is too thick.
I could’ve gone the smooth, creamy, mellow Ranch dressing route. But no, I wanted a salad dressing that would sneak up on me and then hit me with a little kick. This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.
The dressing thickens a bit as it sits. If it gets too thick for your liking just add a bit more buttermilk, stir, and serve. This dressing is also great as a dip for vegetables or chips. Use less buttermilk to make a thick, spicy dressing for hamburgers, wraps, or sandwiches.
For a little less kick, try my avocado ranch dressing.
Jalapeno Ranch Dressing
Servings 1 cup
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 jalapenos stemmed, seeded, chopped
- 2 cloves garlic minced
- 2 green onion chopped
- Juice of 1 lime approximately 2 tablespoons
- 1 large handful cilantro stems removed
- Kosher salt and freshly ground black pepper to taste
I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.
This roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.
You can make roasted garlic in the oven, or even in your slow cooker!
Roasted Garlic Salad Dressing
Servings 1 /2 cup
- 8 cloves garlic roasted, and peeled (I roasted my garlic in the oven or in the slow cooker)
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
Sure, I’ve made homemade salad dressings before. But I admit, I get lazy and find myself reverting back to the store-bought versions. I’ve vowed to end my purchases of bottled dressings (or at least jazz them up by adding a few fresh ingredients), starting with this incredible creamy poppyseed dressing. Anita proclaimed it her instant favorite, which is a great way to start on my homemade dressing journey!
This dressing has the perfect combination of sweet and tangy, with just the right consistency so that it does run off your salad and form a lake at the bottom of your plate. Nor does it sit there, stuck to your salad like well.. gum.
Grated onion really adds a lot of flavor to this creamy poppyseed dressing. Use a fine grater, such as a microplane, to get the onion as finely grated as you can. You can also mince the onion then, using the flat side of the knife, squish the onion into a paste.
Also try my creamy Italian dressing.
Creamy Poppyseed Dressing
Servings 2 /3 cup
- 1/3 cup of sugar sugar substitute works just fine
- 3 tablespoons of white vinegar
- 2/3 cup of mayonnaise
- 2 teaspoons of grated onion with juice (if you don't have any, you can just add onion powder to taste)
- 1 to 1 1/2 teaspoons of poppy seeds as preferred
We loved this simple and delicious homemade Catalina salad dressing. Why would you buy dressing at the store when you can make an even better version at home? Just toss some simple ingredients that you probably already have on-hand into a blender. Pulse a few times, then transfer to a Mason jar. Not only do you have a fantastic tasting dressing, you have a healthier dressing for a fraction of the cost of store-bought.
For a little different flavor, substitute honey for the white sugar.
On the right is my homemade Italian dressing, which is not only great tasting, it is also just as easy to make as this Catalina dressing.
This dressing is great on my Mason jar salad.
Homemade Catalina Salad Dressing
Servings 2 cups
- 1 cup sugar
- 2 teaspoons salt
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/2 cup white vinegar
- 2/3 cup ketchup
- 1 cup vegetable oil
- White onion grated, to taste
I have a recipe for creamy Italian dressing that I’ve used before. It has a little kick from onion, and tastes great, but I needed something with a little smoother texture and not the same onion bite.
This version is perfect. Just make sure to let it get happy in the fridge overnight before using it.
Also try my creamy poppyseed dressing.
Creamy Italian Dressing
- 3/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon vegetable or olive oil
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1 clove garlic minced
Whisk all ingredients together.
Alternatively, put all ingredients into a resealable jar. Shake well.
Refrigerate overnight before using.
This homemade Italian vinaigrette (on the right in the photo) is my favorite salad dressing. It looks great and tastes great and it is so easy to make. I sometimes find that store-bought dressings can be a bit too vinegary. The beauty of making my own versions at home is that I can easily adjust the amount of vinegar. This has the right balance of vinegar and spices. I love it.
This homemade Italian vinaigrette gets better with time as the flavors ‘get happy’. I like to give the dried spices time to flavor the dressing. Shown on the left is my homemade Catalina dressing.
Homemade Italian Vinaigrette
Servings 2 cups
- 1 1/2 cups extra virgin olive oil
- 2/3 cup white wine vinegar
- 2 tablespoon fresh lemon juice
- 4 garlic cloves minced
- 2 tablespoons red bell pepper diced
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried minced onions
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste