Sunday, June 7, 2015

Karla's Ranch Salad Dressing- dry mix

I LOVE Ranch salad dressing. But, recently I've been diagnosed with Celiac Disease and have to be very careful about what I eat. I'm also lactose intolerant.   This recipe takes care of both of those problems.  It can be made into a dressing or a vegetable dip.

Dry ingredients:

4 TBSP. Black Pepper- ground
3/4 cup Parsley Flakes
1/8 scant cup Garlic Salt
1 TBSP. Salt
4 TBSP Granulated Garlic
6 TBSP. Granulated Onion
1 heaping TBSP Dill Weed

Blend together thoroughly.  Store in an airtight container.  I use a quart jar.

For Salad Dressing-  normal recipe    GF and LF following

1 heaping TBSP.  dry mix
1 cup Buttermilk
1 cup Sour Cream
1 cup Mayonnaise
1 tsp. Lemon Juice
Combine well with a whisk.  Refrigerate until use.

Karla's  Gluten-Free and Lactose-Free Version

1 heaping TBSP Dry mix

Make LF Buttermilk :  In a 1 cup measure: Add 1 TBSP. Vinegar, fill the cup with Lactose Free Milk.  Stir with a whisk and set aside for 5 minutes to thicken

1 cup lactose-Free Sour Cream (Green Valley Organics brand) 
1 cup Mayonnaise  (Hellmans)
1 tsp. Lemon Juice
Combine with a whisk until smooth.  Store in the refrigerator. Mark the date of the milk on it as a "use before" date. 


1 heaping tsp. Dry Mix
1 cup Sour Cream
Milk to thin it out.
Combine and let sit for 10-15 minutes for the mix to rehydrate.