Creamy Herb Ranch Dressing Recipe

CSA Ingredients: Parsley, basil, rosemary
  • Creamy Herb Ranch Dressing
  • By Marlo Colletto (TC3 Farm CSA Member)

    Salads are a summertime staple and the first thing I thought of when scoping out the lettuce, cukes, and herbs in this week’s share. Rather than create a recipe for something as simple as a toss salad however—by definition a dish meant to be thrown together in haphazard abandon—I thought I would focus on the dressing. I’m a CSA veteran and veggie fan, but if I’m honest, I still eat salad half for the drizzle of dressing on top. My usual crutch is a simple apple cider vinegar/olive oil mix with some spices and a little soy sauce thrown in, but this time around that just wasn’t cutting it. With herbs in hand, I improvised a creamy homemade ranch instead, incorporating some TC3 Farm herbs (in this case an odd smattering of parsley, basil, and rosemary) into it as well as a head of mild un-cured garlic. Again, and I know I stress this a lot, the recipe below reflects what I had on hand. It can be easily altered to suit—substituting other herbs, combining vinegar and white milk to make faux “buttermilk” or trading sour cream for plain yogurt.

    Creamy Herb Ranch Dressing


    1. Whisk together mayonnaise, sour cream, and buttermilk in a medium bowl.
    2. Mince herbs and garlic and add them to the dressing mixture along with the rest of the spices and other ingredients.
    3. Stir well.
    4. For best development of flavors, refrigerate dressing for a few hours before serving.

    And, done! Pour over greens as desired or combine with feta, cucumber, tomato, and minced red onion for a light Greek treat.

    Creamy Herb Ranch Dressing


    • ½ cup mayonnaise
    • ½ cup sour cream
    • ½ cup buttermilk
    • Approximately ¼ herbs
    • 1 head uncured garlic (or garlic powder to taste)
    • ½ teaspoon apple cider vinegar
    • ½ teaspoon Worcestershire sauce
    • ¼ teaspoon salt
    • Fresh black pepper to taste