Herby Ranch Dressing

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.
Herby Ranch DressingThis 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.

Herby Ranch Dressing

Course Salad Dressing
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup plus more, buttermilk
  • 1/2 cup sour cream
  • 3 teaspoons white vinegar
  • 2 teaspoons Worcestershire sauce
  • Kosher 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

Instructions

  • 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.

Jalapeno Ranch Dressing

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.
Jalapeno Ranch DressingThe 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

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 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

Instructions

  • Place all ingredients into a food processor or blender and process until smooth.

Roasted Garlic Salad Dressing

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.
Roasted Garlic Salad DressingThis 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

Course Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 /2 cup

Ingredients

  • 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

Instructions

  • Place all ingredients except for the olive oil into a blender and process until smooth.
  • Keep the blender running while slowly adding the oil. Process until smooth and incorporated.