Copycat Salata Ranch
This Copycat Salata Ranch is creamy, rich, tangy, with a hint of herbs just like the real deal. It is perfect over a fresh green salad or use it as a dip for your favorite fresh cut veggies!
Servings: 8 servings
Calories: 32kcal
Cost: $5
Equipment
- Mixing bowl
- Whisk
- Mason jar or storage container
Ingredients
- ½ cup mayonnaise I recommend using Duke's or Hellman's for the closest taste.
- 1 cup buttermilk *
- ¼ teaspoon dried Italian parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 pinch salt or a little more to taste
- ¾ teaspoon dried thyme
Instructions
- Add all of your ingredients into a mixing bowl and then whisk together.½ cup mayonnaise, 1 cup buttermilk, ¼ teaspoon dried Italian parsley, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper, 1 pinch salt, ¾ teaspoon dried thyme
- Let the mixture sit in your refrigerator for at least 30 minutes (preferably one hour) before serving. Be sure to give the flavors time to come out, if not it will be very bland upon first taste.
Notes
*To make your own buttermilk: add one tablespoon of lemon juice to one cup of milk. Stir and let it sit for 5 to 10 minutes.
Important tip: Be sure to let the salad dressing rest in your fridge for at least 30 minutes, preferably one hour. If you don't, it won't have a chance for the flavors to come out and it'll taste very bland and not like Salata ranch at all.
Storage: Store any leftover salad dressing a mason jar or food storage container. It will be good in your refrigerator for up to four days after making.
Any nutritional information is an estimate by online calculators. Please verify using your own data.
Nutrition
Serving: 1 serving | Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.2mg