When it comes to salad, I typically prefer vinaigrette dressings. However, if ever a way to eat raw vegetables, dipped in ranch dressing is the way to go. I happened to have an open carton of buttermilk in my fridge, which may have been my inspiration in the first place, and bottled dressing tastes too artificial to me, so I searched for a recipe and had a jar of homemade ranch within minutes. In the past week, I feel like I've eaten my weight in raw vegetables and a side of ranch!
1 cup Buttermilk, well shaken
1/4 cup Mayonnaise
3 tablespoons Sour Cream
3 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
Salt and Pepper, to taste
Place all ingredients in a jar with a tight fitting lid. Seal the jar tightly and shake until well combined. Refrigerate for about 1 hour before using. This dressing will keep for up to a week in the refrigerator.
SOURCE: Slightly adapted from Chow