HEALTHY HOMEMADE RANCH DRESSING WITH FRESH HERBS
Whether we’re dressing a salad or dipping our pizza crust, ranch dressing is as much a part of the American diet as hamburgers and hot dogs. But unfortunately, store bought ranch isn’t particularly healthy. So this summer, our family will be drizzling a clean version of the American classic on just about everything.
As the name suggests, my Healthy Ranch Dressing With Fresh Herbs is made with fistfuls of fresh and flavorful savories, plus probiotic, protein-rich Greek yogurt and no-crap mayo. The result: a rich and tangy dressing that won’t leave you with that irritated, heavy feeling in your stomach.
Why Make Homemade Ranch Dressing
Like most shelf-stable dressings, the store bought ranch we grew up with is filled with nasties including refined oils, sugar, and chemical preservatives. I just looked up the ingredients in a popular store bought brand, and the very first one is a blend of soybean and canola oils. Back in the low-fat 90s, we thought those oils were good for us because they contain Omegas and unsaturated fats. Now we know better.
Soy’s ability to mimic estrogen worries me (especially since I’d be feeding it to a 4-year-old boy), and soybean oil also contains high levels of Omega 6, which causes inflammation. Then there’s there are the many health issues associated with canola oil, ranging from heart problems to stroke.
As I went further down the list of ingredients, there were a bunch of chemical additives and preservatives, including monosodium glutamate, aka MSG. That particular ingredient is a deal breaker for me, as it gives me an instant migraine. And if it can do that, what other changes might it be causing within my body?
Healthy, Whole Ingredients
Long before plastic bottles and flavor packets, ranch dressing was made with buttermilk and homemade mayo. My recipe is much closer to the OG.
Greek yogurt for tang and protein
Homemade or paleo mayo (I like Sir Kensington’s with Avocado oil)
It doesn’t include:
Powdered dairy products
Ingredients you need to sound out like a first grader
This recipe makes about 2 cups worth, so I recommend freezing the extra if you don’t go through quite that much ranch dressing in a week. When you’re ready to use it, just let it thaw naturally, give it a stir, and you’re good to go! You can even freeze it in an ice cube tray and pop out individual portions as needed.