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I’m probably preaching to the converted here, but I’ll go ahead and say it – ranch dressing rocks my world.
I’ve spent time scouring store brands trying to find something that’s Trim Healthy Mama compliant while keeping within my budget, and it’s either a unicorn or it doesn’t exist. Most brands have varying sugar levels, and it seems the sugar levels and price have a variable relationship. Smaller levels, higher price. Quite frankly, I’m just not willing to pay upwards of $5 per bottle for something I’m not sure I’ll enjoy.
Enter: homemade ranch.
Honestly, it blows my mind how much better homemade dressings/sauces taste than store brand. I’m not even remotely exaggerating!
After mixing this dressing together, I really had to refrain from drinking the entire bowl.
I chopped everything by hand, but if you like the pieces smaller feel free to use a food processor.
Start off by making a homemade buttermilk from unsweetened almond milk and apple cider vinegar.
Combine all other ingredients in a small bowl, season with salt and pepper, and add the buttermilk to your desired consistency.
It tastes best when it has a few hours to hang out in the fridge, but straight from mixing to serving works too. The taste will deepen over time.
The first night, I paired this with one of my favorite classic sides: the wedge salad. There’s something about a wedge salad that feels so simple yet elegant. Even when I make it at home, I feel like I’m in a fancy steakhouse.
The best way to get your iceberg wedges is to start by cutting the stem end off the head of lettuce. Then cut diagonally down toward the center twice, and rock your knife side-to-side to free your wedge slice from its prison.
Add it to a bowl with some chopped seedless cucumbers, tomatoes, blue cheese crumbles, and bacon. Season with a little salt and pepper.
And finally, drizzle on your homemade ranch dressing.
Store the dressing in an airtight container in the fridge for up to 2 weeks (although I’m almost certain it won’t be around that long), stirring before each use. This recipe makes about 8 servings.
Buttermilk Ranch Dressing (THM S)
Credit: Erin Murray, My Fling with Food
- 1 c mayonnaise
- 1/2 c reduced fat sour cream
- 1/2 c unsweetened, plain almond milk
- 1/2 tsp apple cider vinegar
- 2 garlic cloves, finely grated (I use a hand grater
- 4 Tbsp fresh chopped parsley
- 3 Tbsp fresh chopped dill
- 2 Tbsp fresh chives
- 1/2 tsp white balsamic vinegar
- few dashes hot sauce
- salt and pepper
- Combine almond milk and apple cider vinegar in a small bowl and set aside. This makes your “buttermilk”
- Combine the remaining ingredients in a medium-sized bowl.
- Add the reserved buttermilk until the mixture reaches your desired consistency. Adjust salt and pepper as needed.
- Store in an airtight container in the fridge.