Staple Corner: Ranch Dressing

After five days of sweltering heat outside, temperatures and tempers have finally reached the simmering point right here in my kitchen - even the butter has melted down in its dish. Time for an undemanding, light meal that, most importantly, doesn't involve any cooking. A baby spinach salad with lots of fresh vegetables and goat's cheese along with a nice French baguette from the market will go a long way today, even if just slicing the salad ingredients had me sweating.

This ranch dressing takes minutes to prepare and has a cool, refreshing and authentic flavour that will go well with any green salad on a summer's day. You can use it as a delicious dip for fresh cut vegetables as well.

Homemade Ranch Dressing

Recipe by Lisa Turner Published on June 2, 2007 A fast and simple homemade ranch dressing that's cool, refreshing and has a wonderful authentic flavor Print this recipe Ingredients: 4 teaspoons olive oil 2 teaspoons rice or cider vinegar 1 1/2 teaspoons sugar 1/4 teaspoon dried marjoram 3/4 cup buttermilk 3 tablespoons plain yogurt 2 tablespoons mayonnaise 2 green onions, thinly sliced 1 clove garlic, crushed handful of fresh parsley, finely chopped handful of fresh chives, finely chopped Instructions: Mix together the oil, vinegar, sugar and marjoram in a bowl. Whisk in the buttermilk, yoghurt and mayonnaise. Stir in the green onions, garlic, parsley and chives. Cover and refrigerate for 4 hours or overnight to thicken. Whisk again before serving over salad greens or vegetables. Makes 1 1/4 cups