Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

This salad dressing is lighter than most and more zingy than other ranch salad dressing recipes. We also use it on sandwiches, instead of mayonnaise or butter, to which we add ribbons of cucumber cut with a cheese slicer, thin wedges of avocado and alfalfa bean sprouts in addition to sliced meats and cheese.

Cilantro Ranch Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup buttermilk
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped shallots
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly cracked black pepper

    In a medium mixing bowl, whisk together until smooth the mayonnaise, sour cream and buttermilk. While whisking, incorporate the rice wine vinegar. Add the rest of the ingredients and whisk until incorporated. Chill until serving for up to one week. It is an awesome salad dressing, sandwich spread or crudité dip.

  • Recipe Seeds: Chives, Coriander/Cilantro, Shallots

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