Ranch Dressing

Name: Ranch Dressing
Ingredients: mixed herb (Makes 1/3 cup); 1 teaspoon salt; 1 teaspoon garlic powder; 2 teaspoons onion powder; 2 teaspoons msg; 2 teaspoons black pepper; 8 teaspoons dried parsley flakes, crushed between your palms; Dressing (use 2 tablespoons of mixed herbs); 1 cup mayonnaise (Hellmann's style); 1/2 cup sour cream (I use Light. Do not use no-fat.); 1/2 cup buttermilk (Low-fat is okay. Do not use no-fat.)

11 ingredients

10 steps

Ingredients

mixed herb (Makes 1/3 cup)
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons msg
2 teaspoons black pepper
8 teaspoons dried parsley flakes, crushed between your palms
Dressing (use 2 tablespoons of mixed herbs)
1 cup mayonnaise (Hellmann's style)
1/2 cup sour cream (I use Light. Do not use no-fat.)
1/2 cup buttermilk (Low-fat is okay. Do not use no-fat.)

Directions

1

Herb Mix:
2

Crush parsley flakes between your palms until they are the consistency of powder.
3

Add all other herb mix ingredients and blend well.
4

Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.].
5

Dressing:
6

Combine all ingredients and whip with a wire whisk.
7

Refrigerate for several hours before serving so that flavors can meld.
8

Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold.
9

HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over.
10

Discard unused dressing according to expiration dates on your dairy products.