Developed in the 1950s, Hidden Valley Ranch Dressing eclipsed other dressings — French, Green Goddess, and Thousand Island — to become the ubiquitous condiment for salads and for dipping raw veggies and even French fries. The bottled variety holds too many fake flavors for my taste, so I make my own — and it’s so easy. Tangy with lemon and vinegar, it’s essentially a creamy vinaigrette. Use fresh herbs, if possible, for more depth, but dried will work in a pinch. Pro tip: Add crumbled feta cheese for a creamy Greek dressing.

Makes 2 cups

  • ¾ cup mayonnaise
  • ¾ cup buttermilk
  • ¼ cup fresh lemon juice
  • ¼ cup white wine vinegar
  • 1 tablespoon chopped fresh Italian parsley
  • 3 teaspoons garlic granules
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon fresh thyme leaves

Combine all ingredients in a bowl and whisk well. Cover and chill for 1 to 2 hours to allow flavors to meld.

Whisk again before dressing salad.

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