Homemade Ranch Salad Dressing

 1 1/2 cup myonnaise

3/4 cup buttermilk

2 tsp garlic granuales

2 tsp onion granuales

1 1/2 tsp dried dill

1 tsp sea salt

1/4 tsp pepper

Mix together in a small bowl.  Should not be too thin. Pour into a glass container  and store in the fridge.

Raspberry Pecan Dressing

Serves 10 Total Time: 10 minutes

1 cup organic raspberries, frozen or fresh

½ cup + 1-2 Tbsp watermelon

1/3 cup pecans or walnuts, toasted (if using salted nuts then reduce the salt below)

2-21/2 Tbsp red wine vinegar

2 Tbsp pure maple syrup or date syrup (add a little more if you want it sweeter)

1 tsp Dijon mustard

1/2-1 tsp fresh thyme leaves (optional)

½ tsp (rounded) sea salt

freshly ground black pepper to taste

1. Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with ½ cup water and 2 Tbsp vinegar) until smooth
2. Taste, and adjust seasonings if desired, with additional sweetener or vinegar, or salt/pepper.
3. For a smoother texture, strain the dressing through a fine sieve.
4. Serve, and store remaining dressing in an airtight far in the fridge for up to a week.

Homemade Ranch Dressing

1 cup mayonnaise

½ cup sour cream

½ tsp dried chives

½ tsp dried parsley

½ tsp dried dill weed

¼ tsp garlic powder

¼ tsp onion powder

1/8 tsp salt

1/8 tsp ground black pepper

Optional: Add milk to make it thinner and easily pourable. About 1 tbsp at a time.

1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover an refrigerate for 30 minutes before serving.