I am thoroughly convinced that the only reason I love and eat vegetables as an adult is because I drenched them with salad dressing when I was a kid (that, and my dad would melt Velveeta cheese on broccoli for Sunday dinner causing it to be my favorite vegetable).
One of the healthy habits that I have stuck with this year (besides drinking a crap-ton of water) is making my own salad dressing. Back in March when I did The Whole30 it was impossible to find a bottle dressing that met the guidelines of this program. There was always soy ingredients. In everything. So frustrating!
I went online and found a ton of different dressing recipes and found that I had most of the ingredients on hand already. It became fun finding different tastes to go with different vegetables. It was also one more way to live an unprocessed life (homemade is better on so many levels).
There are three things that are never store-bought at our house anymore:
1. Bread (I can post my recipe for this as well if anyone wants it)
3. Salad dressing
The discovery of this Ranch recipe was a happy accident. We were having the missionaries over for Sunday dinner and I was going to make Ranch from a packet, and realized I forgot to buy a packet at the store. So I turned to my pantry and my fridge to see what I had to work with.
I didn’t really know what went into a packet, but I knew that there was lots of green stuff, salt, garlic and mayo. What I had come up with changed me and my children’s life (dramatic much?). Disclaimer: This is not defined as a “healthy dressing”. I do use this delicious dip to get my 3 year old to eat vegetables (which she wouldn’t touch until I added a little of this dressing). Lastly, I am all about using full fat options (foods that are fat free are WAY MORE PROCESSED, and have way more junk in them. I would rather eat a little with some fat than be able to eat a lot with no fat.
Homemade Ranch Dressing (yields 2 cups)
1 cup Mayo
1/2 cup Greek Yogurt (I prefer Fage or Chobani)
1/4 cup Flat Leaf Parsley (I use litehouse freeze dried herbs)
2 Tablespoons Chives
1 Teaspoon Dill
1/4 Teaspoon Garlic Powder
1 Teaspoon Sea Salt
Milk for desired consistency
Put all of the ingredients in a bowl (besides the milk) and mix. Add milk until you have the desired consistency. Refrigerate.
When you go to test this dressing put it on a vegetable to taste! It makes a difference rather than just using your finger ;)