In college, I worked at our campus cafeteria my freshman year. My worst shift was a 7 a.m. salad bar prep shift on Monday mornings. Part of it involved making HUGE quantities of tuna salad in enormous bowls, dumping gallon-sized jars of mayonnaise in with frightening amounts of pickle relish and tuna, and mixing with your elbow-length glove covered hands. Of the three of us that worked the shift, one girl was allergic to latex and couldn't wear the big gloves, and the other refused to do it. So, that left little old vegetarian me to take the fishy plunge. I was raised with a strong Midwestern work ethic.
Ranch, it is time to go back to where you came from. Because there is a new creamy dressing in town, and its good bacteria is going to kick your ass all the way back to the Hidden Valley.
I've recently taken to making a salad dressing dip thing out of goat milk kefir. It almost reminds me of Ranch. But it is way better, because it isn't quite as heavy and oily, is full of probiotic goodness, has the tasty bite unique to kefir, and can be flavored with your favorite herbs in an instant. If using fresh herbs, mince very small. Dried herbs work very well in this recipe. Depending on how thick your kefir is, this dressing may be very thick or may be quite thin.
No Ranch powder, no weird additives, no big floor mixer. Delightful on salads or used as a dip for veggies.
CREAMY KEFIR SALAD DRESSING/DIP
1 c kefir (I use goat, but cow would be just as good)
1-2 T flax seed oil, olive oil, or sesame oil
1/2 tsp sea salt or Herbamare
complimentary fresh or dried herbs/seasonings of choice, such as:
- garlic powder, basil, pepper
- lemon juice or zest, dill weed, chives
- coriander, cumin, cayenne
- herbes de provence
- savory, thyme, dried onion
- grated ginger and minced green onion
- poppy seeds, almond extract, and a pinch of stevia or agave
- "RANCH": 1 tsp. garlic powder, 1 tsp. dill weed, 1 tbsp. parsley, 1 tsp. onion powder (courtesy of Cooks.com)