Homemade Creamy Ranch Dressing & Abundant Green Salad
Enjoy a Freshly Made Ranch Dressing for Your Green Salad at Home!
I was preparing for guests coming over, so I decided to make a vibrant green salad. Serving it with toasted bread makes it look incredibly elegant, doesn’t it? I used the vegetables I had on hand and made a homemade ranch dressing with freshly squeezed lemon juice. It’s wonderfully tangy and delicious! You should definitely give it a try.
For the Green Salad- Celery
- Sweet Corn Kernels
- Cherry Tomatoes
- Romaine Lettuce
- Cucumber
- Carrot
- Bell Pepper
- Baby Leaf Greens
- Chicory
- Plain Cheese
For the Homemade Ranch Dressing- 6 containers Plain Yogurt (approx. 600g)
- 2 Tbsp Mayonnaise
- 1.5 Tbsp Fresh Lemon Juice
- 1.5 Tbsp Honey (or Corn Syrup)
- Finely Minced Onion (soaked in cold water to reduce pungency)
- 1 pinch Salt
- A dash of Black Pepper
- Dried Parsley Flakes
- 6 containers Plain Yogurt (approx. 600g)
- 2 Tbsp Mayonnaise
- 1.5 Tbsp Fresh Lemon Juice
- 1.5 Tbsp Honey (or Corn Syrup)
- Finely Minced Onion (soaked in cold water to reduce pungency)
- 1 pinch Salt
- A dash of Black Pepper
- Dried Parsley Flakes
Cooking Instructions
Step 1
Let’s start by preparing the ranch dressing. In a bowl, combine the plain yogurt, mayonnaise, black pepper, parsley flakes, salt, honey (or corn syrup), lemon juice, and finely minced onion. For a milder onion flavor, you can soak the minced onion in cold water for about 10 minutes, then drain it thoroughly. However, even without this step, it will still be delicious! If you don’t have lemon juice, you can substitute it with vinegar.
Step 2
I used a total of 6 containers (approximately 600g) of plain yogurt. Based on this amount, I added 12 tablespoons of mayonnaise, 9 tablespoons of lemon juice, 9 tablespoons of honey (or corn syrup), 6 pinches of salt, and a generous dash of black pepper. I also added one finely minced onion. (Skipping the step of soaking the onion in cold water is fine; it will still taste great!)
Step 3
Whisk all the ingredients together with a whisk or spoon until smooth and creamy. Once well combined, your delicious ranch dressing is ready! This dressing is perfect not only for cobb salads but also as a dressing for any regular green salad. Its fresh, tangy flavor will surely awaken your appetite.
Step 4
Now, let’s prepare the salad greens. Wash the romaine lettuce thoroughly and pat it dry. Tear the lettuce into bite-sized pieces by hand. Since it makes a lot, it’s best to use a large bowl or basin. I initially thought of using only half a head, but decided to use it all, and it turned out to be very generous!
Step 5
Trim the tough bottom part of the celery. If you peel the outer layer of the celery stalks, they will become more tender. Chop the peeled celery into bite-sized pieces. The crisp texture and refreshing aroma of celery will enhance the overall flavor of the salad.
Step 6
Wash the colorful bell peppers under running water, remove the seeds, and chop them into small pieces. Bell peppers are delicious eaten raw and crunchy, but they add a vibrant splash of color to salads, making them visually appealing. The sweetness of the bell peppers complements the salad beautifully.
Step 7
Gather any other fresh vegetables you have on hand, such as chicory, cherry tomatoes, corn kernels, cucumber, carrots, and baby leaf greens. Mixing these fresh, affordable ingredients from the market creates a truly abundant green salad. Even though I tried to use just a little of each, it turned out to be so plentiful! This should easily last for a week.
Step 8
To make the salad even more special, I’ve added some plain cheese. (Originally, I planned to include boiled eggs too, but making perfectly soft-boiled eggs turned out to be a bit tricky!) Sprinkle the crumbled plain cheese over the salad to elevate both the taste and the presentation.
Step 9
And here it is – a bountiful and appetizing green salad! I decided to include salad as a main dish when I realized I had to go out unexpectedly tomorrow and wanted to prepare something for my guests. Since my mother-in-law enjoys salads, I made a generous portion so she could enjoy it throughout the weekend. It certainly turned out to be a massive amount of salad!
Step 10
Worried that she might not eat well on her own, I prepared a beautiful plate of salad and left it on the dining table for her. Serving it with freshly toasted bread makes it a brunch menu that rivals any cafe’s offering. I even left a note saying, ‘Please enjoy!’ I’m sure she ate it. When you prepare a salad and bread with such care at home, it’s incredibly delicious. Imagine how much this would cost if bought from a restaurant! Making it yourself offers much more abundance and flavor.
