How to ranch-dress a salad and keep things light
Nothing does the trick of making raw or blanched vegetables irresistibly delicious quite the way a drizzle or dip of creamy ranch dressing does. That’s why this ranch redo is so game-changing. It not only compels you to crunch crudites and pile greens onto your plate but does so in a more healthful way.
Instead of the typical mayonnaise or sour-cream foundation, this recipe calls for just a little mayo to add body and silkiness to a base of kefir, a probiotic-rich cultured milk product that is creamy, pleasantly tangy and pourable — kind of like a drinkable yogurt. Because the bounty of good bacteria in kefir digests much of the milk’s lactose, those who are lactose intolerant typically do not have an issue with it.
I also love to sip kefir plain or blend it with fruit into smoothies. I prefer the tartbalancing richness of the full-fat variety, but low-fat kefir is also available if you prefer.
For this dressing, besides a little mayo, the kefir is whisked with a touch of lemon juice and the classic ranch seasonings of onion, garlic and herbs. I used only chives to keep it streamlined, but if you have some parsley, dill or cilantro on hand, it would be a nice addition.
The dressing is as versatile as any ranch dressing, ready to be used for dipping or for tossing. Here, it gives tender lettuce leaves a creamy, flavorful coating for a simple yet utterly craveable spring salad.