Homemade Ranch Dressing is so easy to make. Now you can add it to your list for healthy snacks and appetizers. My 14 year old daughter Celia made it and loved it so much that she made another batch the next day. Then we ceremoniously threw the bottled stuff away and pledged never to buy it again. We were shocked to see that among other ingredients we can’t pronounce it has MSG in it! You can use the leftover buttermilk to make homemade buttermilk biscuits (recipe coming soon).
Author: Aviva Goldfarb
Recipe type: Salad
2 Tbsp. sour cream or Greek yogurt
2 Tbsp. mayonnaise
2 Tbsp. reduced-fat buttermilk
1 tsp. white wine vinegar
1 Tbsp. fresh chives, minced
¼ tsp. garlic powder
¼ tsp. dried dill
⅛ tsp. salt
⅛ tsp. black pepper
1 lb. carrots,
Cut carrots into sticks (or use 2 heads broccoli, cut into florets and steamed for 1 – 2 minutes until just bright green)
In a serving bowl or jar, whisk the sour cream through black pepper together with a fork.
Serve with fresh vegetables and store any leftovers in a jar for up to 3 days.
Aviva Goldfarb is a family dinner expert and founder of The Six O’Clock Scramble, an online dinner planning solution for busy parents, a Today Show contributor, author of the acclaimed Six O’Clock Scramble cookbooks, and frequently appears in media such as The Katie Show, The Washington Post, O Magazine, Real Simple, Working Mother, Prevention and more.
Aviva is currently working on a meal planning cookbook for people with diabetes and pre-diabetes to be published by the American Diabetes Association.
Aviva treasures dinner time with her family but was fed up with the stress of having so little time to decide what to make and cook healthy meals that everyone would like. So she created an online family dinner planner for busy parents like her that takes the Scramble out of 6:00 with a weekly dinner plan and grocery list delivered right to their email inbox or phone.