GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: Ranch Salad

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When I attended university {in a carefree time that seems so long ago now – blah, almost 10 years}, I lived on campus for 3 years and got to meet a bunch of cool people. In my final year, I lived with two American exchange students who became my good friends. And one thing which they left with me was a love of ranch dressing!

They would eat ranch dressing on everything. Introducing me to the wonderful world of eating raw broccoli with ranch dressing, but also inspiring me to create one of my favourite ranch salads {which is an awesome fresh and healthy dinner option}.

Now back in the uni days we purchased the bottled stuff and ate it with great gusto. But I am proud to say that I now create my own dressing.

This buttermilk version is my favorite — it’s cool, creamy, tangy, garlicky and, honestly, good enough to eat straight with a spoon. Try it over a crisp romaine salad {or raw broccoli – I know it sounds crazy, but just give it a try} or as a dip for crudités, potato chips or spicy chicken wings.

BUTTERMILK RANCH DRESSING
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup whole egg mayonnaise
2 garlic cloves, crushed
1 scant teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons dried dill
1/4 cup finely chopped fresh chives
2 teaspoons fresh lemon juice
Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.

Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you’re planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.

RANCH SALAD
1 baby cos lettuce
2 tomatoes
1 cucumber
1 bunch of radishes
1 avocado
1/2 cup of grated cheese
2 chicken schnitzels
2 rashes of bacon
2 potatoes, cut into small cubes
1/2 cup of crutons
olive oil
Buttermilk ranch dressing {see above for the recipe}
Heat enough olive oil over a medium heat to shallow fry your chicken schnitzels, bacon, and potato. Once cooked, remove and drain off on kitchen paper.
Wash and slice your salad ingredients. Place in a bowl and toss with the cheese, sliced chicken, bacon, potato, crutons and as much or as little of the ranch dressing as you like. 

Are you a fan of ranch dressing? Do you like eating salads in the summertime? {Does your husband complain when you serve up salad for dinner?

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