Homemade Buttermilk Ranch Dressing

I've tried a few different ranch dressing recipes and finally fiddled with them enough to call this one our family favorite.  Hope you like it.


Homemade Ranch Dressing

1/2 cup mayonnaise -- can use Miracle Whip, but dressing will be much sweeter if you do
1/4 cup sour cream
1/4 cup buttermilk
1 Tablespoon apple cider vinegar -- or white (clear) balsamic vinegar if you can find it
1 teaspoon dry parsley leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dry dill weed
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon sea salt
1 teaspoon sugar (optional)

Combine all until smooth. Let chill for several hours for best flavor.


This recipe is being shared at the Delicious Dish Tuesdays Hop with Full Time Mama.

Carrot-Craisin Salad

I'm not much of a fan of raisins as an ingredient in other dishes, so I decided to rework the typical carrot salad with raisins.  Here is my (IMO, yummier) version using dried cranberries and carrots.  I like this recipe because I almost always have all the ingredients on hand.

Carrot-Craisin Salad

1-1/2 cup shredded carrots
1/2 cup Craisins (dried cranberries), coarsely chopped
1 clementine, peeled and chopped or equivalent of canned mandarin oranges, drained
1/3 cup mayonnaise (or to taste)
1 - 2 T. honey

Combine all ingredients in medium-sized bowl.  Stir to coat carrots and fruit well.  Chill.  Top with additional cranberries if desired.

Makes four 1/2-cup servings.

Fruit Salad. Yummy, Yummy!

Yeah, I watched The Wiggles too many times when Kat was little.  Anyway, here is a really quick fruit salad that's totally adaptable to what you like and what you have on hand.  You could also top this with toasted coconut or chopped nuts.  BTW, it's loosely based on a recipe in the book Healthy Snacks for Kids that I reviewed yesterday.


Yogurt Fruit Salad
(based on a recipe in Healthy Snacks for Kids)


Dressing:
1/2 cup Greek-style plain yogurt
2 T. honey (preferably raw and local)
1/2 t. vanilla extract

Fruit:
1 banana, sliced
about a dozen red seedless grapes, halved
1 clementine, peeled and sectioned

--OR--

about 2 cups of whatever fresh, canned or thawed-from-frozen fruit you have on hand


Combine the dressing ingredients until well blended.  Combine fruit, then pour dressing over.  Toss to coat.  Chill before serving.

Makes 4 servings.

This post was submitted to the Hearth and Soul Hop for 2/14 at Premeditated Leftovers.

And the Delicious Dish Tuesday Hop with Full Time Mama.