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I’ve always made my own Ranch salad dressing, but the recipe
called for mayonnaise and buttermilk. When our diet changed, I experimented with Vegenaise
and soy milk … and we like this version even better. 1. In a medium bowl, blend with
wire whisk until smooth:
1 cup Vegenaise
½ cup soy milk
½ tsp lemon juice
½ tsp garlic salt
2. Stir in and blend until smooth:
1 Tbsp snipped fresh parsley
2 Tbsp finely chopped green onions with tops
1 garlic clove, minced
3. Keep dressing stored in
airtight container in refrigerator. Keeps for 2-3 weeks. |
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