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Spring Green Ranch Dressing & Salad

Karen's Spring Green Herbal Ranch Dressing & Salad

A Light Blender and Flavorful Dressing with a Gorgeous Green Hue! Uses Four Fresh Herbs; Thai Basil, Mint, Parsley & Dill. So many ways to use it!
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 32 2 tablespoon servings
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Ingredients

  • 1/2 cup thai basil packed; cleaned
  • 1/4 cup fresh mint leaves packed; cleaned
  • 1/4 cup fresh parsley packed; cleaned
  • 1/4 cup fresh dill packed; cleaned
  • 1/2 teaspoon jalapeño diced
  • 1/4 cup scallions cleaned, coarsely chopped
  • 1/4 cup sweet onion such as Vadalia, peeled; coarsely chopped
  • 2 1/2 teaspoons fresh garlic peeled, coarsely chopped
  • 1/2 teaspoon lemon rind pith removed, coarsely chopped
  • 1/2 cup buttermilk
  • 2/3 cups mayonnaise I use Whole Foods 365 (no natural flavoring)
  • 1/4 cup sour cream or greek yogurt
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground cracked pepper
  • 2 teaspoons fresh lemon juice

Instructions

Blanch Basil & Mint

  • Add basil and mint leaves to a small pot of boiling water. Stir with a spoon 5 seconds. Remove to a colander and drain - pour cold water over - then add to a small bowl of ice water (to keep it fresh and bright green.)

Make the Spring Green Ranch Dressing:

  • Drain the herbs from the ice bath and dry well in paper towels.
    Add the blanched herbs with ALL the remaining ingredients - parsley through lemon juice in the crate of your blender.
  • Process from low speed to very high and let run for at least 1 minute. Will be bright green and emulsified. No olive oil in necessary to add!
  • Taste for seasonings. Add more jalapeño if you like spicy.

How to use:

  • Add to your favorite salad ~ I chose an iceberg lettuce wedge salad, or little gem leaves. Makes a great dressing for potato salad: steam potatoes until tender and cut - add the dressing while still warm then refrigerate.

Store the Dressing:

  • Add the dressing to a clean carafe with a tight seal and refrigerate for up to two weeks, shake if necessary.

Notes

Salad:
 Cut Iceberg lettuce into large wedges, add to a large plate. Add streams of the Spring Green Ranch Dressing - then add Spring Vegetables: thinly sliced Watermelon Radishes (or any radishes), mushrooms, and Persian Cucumbers - colorful cherry tomatoes and asparagus tips (I steam them one minute.) Garnish with the walnuts and a sprinkle of fresh chives.

Quick Oven Toasted Sumac & Thyme Walnuts:

 Add 1/4 cup walnut pieces to a parchment lined baking tray. Add 3/4 teaspoons of EVOO; rub in. Sprinkle on top: 2 pinches of sumac and dried thyme and a sprinkling of sea salt. Bake at 300 degrees until just golden, about 7 minutes. Cool and crumble over the salad. (A nice alternative to croutons!)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Recommended (I have 3) : OXO Good Grips Salad Dressing Shaker

 

COURSE: Salad, salad dressing
CUISINE: American
KEYWORDS: Herbal Ranch Dressing & Salad, Herbal Ranch Dresssing, Spring Green Ranch Dressing
Nutrition Facts
Karen's Spring Green Herbal Ranch Dressing & Salad
Amount per Serving
Calories
38
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.03
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
68
mg
3
%
Potassium
 
21
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.3
g
0
%
Protein
 
0.3
g
1
%
Vitamin A
 
129
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
10
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.