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!
Servings: 32 2 tablespoon servings
Equipment
- 1 blender
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
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
Nutrition
Calories: 38kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.1mg