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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.
A Twist On The Classic Dressing
This herby Ranch 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!
These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic (and in particular, a Ranch-aholic). They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.
Also try my dill ranch dressing and my amped-up Thai sweet chili dressing.
Herby Ranch Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup buttermilk plus more
- ½ cup sour cream
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- kosher salt
- ground black pepper
If using fresh herbs
- ¼ cup fresh basil leaves chopped
- ¼ cup Italian flat-leaf parsley chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh oregano chopped
If using dried herbs
- 1 tablespoon dried basil crumbled
- ½ tablespoon dried chives
- ½ 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.
Nutrition
Nutritional values are approximate.
