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!
Check out my new site, Dress My Salad, for more great salad dressing ideas!
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.
