I got my kid to eat salad.
He called it scrumptious. He asked if he could have it for snack at school the next day. He was not drunk.
I am forever making my own salad dressing. It turns out to be just that, my own. My husband tolerates it and my kids won’t touch it. They all want ranch. They don’t want the greek yogurt ranch I keep trying to pull on them either. They want the bottled stuff, chemicals, gunk and all. It’s too bad they don’t do the shopping though.
—Insert evil laugh here—
This week however, the bottle has met it’s match. I pulled out my trusty Mom 100 Cookbook and found the best ever ranch recipe. No, like…ever. Like Taylor Swift ever…ever…ever. I’ve tried many dressings found via Pinterest and none come close. Ok, one caveat here. I didn’t have any sour cream on hand, so I used a full-fat plain yogurt.
Yes, I keep the whole milk variety of yogurt in my fridge.
There are fewer chemicals and no tang. It’s pure love. Sometimes, I even spend two bucks on a container of Noosa yoghurt.
Yeah, that stuff. It’s probably more like $2.79 and it’s a total special treat. It’s so fancy it needs an h. As in, yoghurt. Yeah, I know where the hurt is Noosa, it’s in my wallet.
I bought three today, thinking my kids would then love me forever. Max devoured most of it, the rest landed on the chair and his shirt. Dallas however (who was the one to ask me for his own in the past) decided he didn’t like the cover. He didn’t want it. Of course I had brought it to him after school and before we were going to spend the entire afternoon running errands. The poor ice pack didn’t stand a chance. Right now there is $2.79 worth of yogHurt in my trunk, dying a slow death.
I swear, my son is so lucky that…I don’t know how to finish that sentence. Let’s just say in my mom’s day, she would have had a slipper thrown at her.
- 2/3c buttermilk
- 1/2c mayonnaise
- 1/2c sour cream
- 1Tbs white wine vinegar
- 1Tbsp chopped fresh italian flat leaf parsley
- 1tsp Dijon mustard
- 3/4tsp finely minced garlic or garlic powder
- 1/2tsp dried dill
- 1/2tsp dried thyme
- 1/8tsp sweet paprika
- salt and pepper
- Place the buttermilk, mayo, sour cream, vinegar, parsley, mustard, garlic, dill, thyme, and paprika in a small bowl and whisk to combine. Season with salt and pepper to taste.
- Lower Fat Version: Sub 1/2c 1% greek yogurt for the sour cream
- Ranch Dip for Veggies: Reduce the buttermilk to 1/2c and increase both the mayo and sour cream to 2/3c each.