Salad Days: A Proper Ranch

Spinach, baby kale, and lettuce from the hoop. Beets and carrots from the summer from Ghost House Farms Hancock, Michigan

April 14, 2026

"In the midst of winter, I found there was, within me, an invincible summer" Albert Camus

Here we are, at the beginning of mud season here in the Keweenaw. I am so looking forward to fresh produce. I have never understood why many restaurants don't make salad dressings from scratch. They taste so much fresher and are relatively inexpensive to make. This spring, I am going to share some of my favorite salad dressing recipes. This first one is for ranch dressing - so much better than store bought. In winter, I use dried herbs that I keep stocked in the pantry. In the summer months, when fresh herbs are available, you can sub in 2 tablespoons fresh herbs for every teaspoon of dried.

Ranch Dressing

1/2 c mayonnaise

1/2 c sour cream

2 t dried chives

1 t dried dill weed

1 t dried parsley

1 t dried granulated garlic

1 t onion powder

1/2 t salt

1/2 t pepper

1/4 - 1/2 c buttermilk

1 t lemon juice

In a small bowl, mix together all ingredients except buttermilk and lemon juice with a whisk. Gradually add buttermilk until the dressing is pourable consistency for salads, or leave it a little thicker for a dip. Add lemon juice and adjust salt and pepper, to taste.