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Living Life with Celiac Disease

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ranch

Live Life Celiac Ranch

Our own version of Ranch dressing. So good and belly friendly (egg-free mayonnaise can be substituted) that you may start eating salad for breakfast! We use Spectrum cage free egg mayonnaise and use the jar to not only measure out the kefir, but also to store some of the ranch dressing afterwards.

 

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World’s Best Ranch Dressing

I found this recipe at Barefeet in the Kitchen and it was amazing!!! It was easy to make and tastes better than ANYTHING available commercially!!! There is one drawback, if you are lactose intolerant…. take precautions if available. Samantha and I chose to throw caution to the wind and it was a mistake (that we would probably make again… it was that good!).

Enjoy!!!

 

Yield: about 1 1/2 cups

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Instructions:

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes from Barefeet in the Kitchen:

I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.

http://barefeetinthekitchen.com/homemade-ranch-salad-dressing/

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