Happy Summer! It is officially an unacceptably hot temperature here in Seattle. Us cold weather Northwesterners don’t quite know how to handle this kind of heat. By “this kind of heat” I mean anything above 80 degrees and we’re sweating bullets, surrounding ourselves with fans, kicking off the bed sheets (and our significant others) while trying not to let one part of our bodies touch any other part of our bodies. It’s this kind of weather that calls for any meal that doesn’t include an oven, stove or even a toaster. This is salad weather and as a lifetime salad lover, I’m all in with fork in hand.
Salad is a go-to meal in our house. A head or two of lettuce is always on my weekly grocery list because it’s certain that we will eat it at least twice a week. Once you have lettuce you can start adding any other kind of vegetable, bean, cheese, fruit, protein, nut, seed, crouton, etc. and you’ve got yourself a meal. When it comes to dressing, I have a few favorites (which I will share later!), but nothing beats the classic of good ‘ol ranch. This cool, creamy, tangy dressing mix goes perfectly with nearly any salad combination or vegetable party platter (always a winner!)
If you thought ranch dressing only came from a magical “Hidden Valley,” you are not only horribly mistaken, but your world is about to be rocked. Believe it or not, you can make this stuff at home! From scratch!
This Homemade Ranch Dressing Mix combines simple dried ingredients that can be mixed and stored in an airtight container until you’re ready to party, but preferably within a year. When that salad craving hits, just whisk your mix together with milk and mayonnaise (or plain greek yogurt for a lighter, tangier version), let it cool for 15-20 minutes and you’re good to go!
WHAT TO BRING TO THE STORE
For this recipe be sure to have your smallest and most secure bulk bags. Your ingredients are mostly very fine spices, so make sure your bags don’t have any holes in them. You can also bring a handful of empty spice jars, but be sure to have your cashier weigh them before you fill them with spicy goodness. Use your cell phone to jot down the bulk bin numbers and resist those pesky twist ties!
Once you get home the only thing you’ll need is a 16 ounce mason jar or any other glass jar you might have lying around.
Okay, let’s get this party started.
- 2 tbsp onion powder
- 2 tsp dried minced onion
- 1 tbsp dried parsley
- 1 tsp paprika
- 2 tsp sugar
- 2 tsp salt
- 2 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 cup of milk (any milk of your choice, but not flavored)
- 1 cup of mayonnaise (or plain greek yogurt for a lighter version)
- In a medium sized mason jar, add all of the dry ingredients, secure the lid, then shake well until it is all mixed.
- To make the dressing, whisk in the milk and mayonnaise until smooth and creamy. Drizzle, dunk, pour or dip that dressing and repeat!
Um, NADA! That’s right, no waste produced. Not. A. Single. Ounce.
Although salad dressing bottles can be recycled once rinsed out, you can save that space in your recycle bin for something better (like an empty bottle of wine!) Happy nomming.