Back on the ranch dressing
THE CHALLENGE: Big Guy loves salad, which is a major accomplishment for a picky 3-year-old. Many fat-free dressings – including Hidden Valley and Kraft - are made without eggs, so they were safe. Or at least they used to be – they’ve been banned in my house since the garlic allergy popped up, so please check the labels!
THE SOLUTION: Make your own. It’s not that hard.
ALSO GOOD FOR: Milk allergies if you substitute vegan sour cream and soy milk or soy if you’re sensitive enough to be bothered by soy oils.
- 1½ tbl parsley
- 1½ tbl onion or garlic powder
- ½ tbl dried chives
- 1 tsp dried tarragon
- 1 tsp tbl salt
- 1 tsp oregano
- 1 tsp pepper
Use 1 tablespoon of the mixture per cup of sour cream for dip; for dressing use a half cup of buttermilk and a half cup of sour cream. I quintuple – or more – the spice mix each time I make it. That way, it’s almost as easy as buying a packet of Hidden Valley each time you’re ready to make dip.
KID REVIEW: There was an acceptance curve with the dressing – it’s not as smooth as a commercial blend. Plus, I had to keep tweaking the recipe because the original I found had way too much salt and pepper. The dip was no problem.
Copyright 2007 Debra Legg. All rights reserved.