I’m usually a vinaigrette kind of girl, but boy do I hate to waste ingredients. So whenever I have buttermilk around from baking or pancakes, I make a jar of Buttermilk Ranch Dressing to use up the rest of the carton.  And guess what? It’s almost as easy as opening up a bottle of the store-bought stuff that usually contains MSG and loads of preservatives.  Watch the video and learn how to make my version of this decadent dressing (recipe below).  And here’s a tip: marinate organic chicken breasts in the dressing for at least four hours, then grill.  You won’t be disappointed!

BUTTERMILK RANCH DRESSING RECIPE: 

• 1 C. Organic Buttermilk 
• 1/2 C. Sour Cream 
• 1 tsp. white wine vinegar
• 1 tsp dijon mustard 
• pinch of salt
• black pepper
• 1/2 tsp. granulated garlic 
• 1 TBSP minced shallot 
• 2 TBSP fresh chives, chopped 
• 1 tsp. fresh dill, chopped

Whisk together the buttermilk, sour cream, vinegar, and mustard until combined.  Add the remaining ingredients,  and whisk again.  Adjust the salt and pepper to your taste. Serve over an iceberg wedge, bibb lettuce, garden tomatoes, or as a marinade for chicken or pork!