Homemade Buttermilk Ranch Dressing with Wedge Salad
Homemade Buttermilk Ranch Dressing with Wedge Salad
Ingredients
For the Homemade Buttermilk Ranch Dressing
- 3 scallions, chopped
- 1/2 cup fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 garlic, cloves, finely chopped
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup Greek-style yogurt, thick style
- 1/2 cup buttermilk
For the Wedge Salad
- 1 head Boston or Bibb lettuce, cut into large wedges
- 1 tomato, large, cut into wedges
- 1/2 red onion, thinly sliced into rings
Instructions
- 1
Prepare the dressing: In a food processor, combine the chopped scallions, fresh basil leaves, freshly squeezed lemon juice, Dijon mustard, olive oil, finely chopped garlic, kosher salt, and freshly ground black pepper. Process for about 15 to 20 seconds until a smooth, green, pureed mixture is achieved.
⏱️ 5 min
- 2
Add the mayonnaise, Greek-style yogurt, and buttermilk to the food processor with the pureed herb mixture. Puree again until all ingredients are thoroughly blended and the dressing is smooth and creamy.
⏱️ 2 min
- 3
Transfer the dressing to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. The dressing is best when made in advance.
⏱️ 60 min
- 4
Prepare the salad: Arrange the lettuce wedges, tomato wedges, and red onion rings on individual serving plates.
⏱️ 5 min
- 5
Generously spoon the prepared homemade buttermilk ranch dressing over the salad components.
⏱️ 1 min
- 6
Season the salad with additional salt and freshly ground black pepper to taste. Offer extra dressing on the side for those who desire more.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Buttermilk Ranch Dressing with Wedge Salad
Ingredients
For the Homemade Buttermilk Ranch Dressing
- 3 scallions, chopped
- 1/2 cup fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 garlic, cloves, finely chopped
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup Greek-style yogurt, thick style
- 1/2 cup buttermilk
For the Wedge Salad
- 1 head Boston or Bibb lettuce, cut into large wedges
- 1 tomato, large, cut into wedges
- 1/2 red onion, thinly sliced into rings
Instructions
- 1
Prepare the dressing: In a food processor, combine the chopped scallions, fresh basil leaves, freshly squeezed lemon juice, Dijon mustard, olive oil, finely chopped garlic, kosher salt, and freshly ground black pepper. Process for about 15 to 20 seconds until a smooth, green, pureed mixture is achieved.
⏱️ 5 min - 2
Add the mayonnaise, Greek-style yogurt, and buttermilk to the food processor with the pureed herb mixture. Puree again until all ingredients are thoroughly blended and the dressing is smooth and creamy.
⏱️ 2 min - 3
Transfer the dressing to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. The dressing is best when made in advance.
⏱️ 60 min - 4
Prepare the salad: Arrange the lettuce wedges, tomato wedges, and red onion rings on individual serving plates.
⏱️ 5 min - 5
Generously spoon the prepared homemade buttermilk ranch dressing over the salad components.
⏱️ 1 min - 6
Season the salad with additional salt and freshly ground black pepper to taste. Offer extra dressing on the side for those who desire more.
⏱️ 1 min