When it comes to eating, I’m pretty adventurous. My husband and I both are always game for going someplace new and trying the craziest thing on the menu. That’s how tripe tacos, sweetbreads (and I don’t mean doughnuts) and foie gras have all passed our lips. I’m not saying that we haven’t had a few pretty terrible meals, but we are always looking for something exciting to try.
Until we reach the salad course.
My sense of adventure pretty much stops at salad dressing. Although I’m willing to try new salad dressing varieties, I’m a die-hard ranch dressing fan. There’s just something about that tangy, savory dressing that is as comforting as a warm blanket. It instantly makes lettuce taste delicious or stalks of raw broccoli have a little personality. It goes with just about anything. You can put it on everything from pasta salad to pizza. You can serve it as a dip or a condiment and the best part is that it’s a cinch to make. I’m fairly certain I ate it with every meal when I was in college (ramen noodles with a side salad. Mmm.)
Store-bought dressings can be loaded with sugar and a handful of unpronounceable ingredients, but making any salad dressing at home is super easy to do. If you have a blender, food processor (I love this little Ninja chopper that I got for Christmas)or even a stick blender then whipping up a batch of dressing takes less than 5 minutes. This spicy avocado ranch dressing is extra rich with the addition of avocado, making this excellent for salads or buffalo wings. You could easily double this recipe for an easy party dip. You can make this up to nearly a week in advance and put it on everything all week long.
- Put all ingredients in a food processor or blender and puree until smooth. Keep in a airtight jar in the fridge for up to 5 days.