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So simple, yet so tasty, this honey-mustard ranch salad dressing really topped off the side salads we had with our burgers the other day. Using ingredients we had on hand, this dressing came together in no time. It has a light ranch flavor. One that’s not overpowering. Ditto the Dijon mustard. Some mustard dressings are, well, too mustardy. Not this one. You get the hints of without it reaching out to grab you. Last, there’s a slight hint of sweetness to balance it out, specially the vinegar. This is a great all-around winner of a salad dressing.
The Perfectly Balanced Dressing
If you have buttermilk on hand, you could use it instead of the milk and vinegar mixture. But it’s easy enough to make a quick homemade version instead. This honey-mustard ranch salad dressing is great either way. I prefer to have it ‘get happy’ in the fridge overnight, but it’s great after 15 minutes of rest too. If you do let it go overnight, I recommend tasting it before serving. You might want to add a pinch or two more of salt and pepper to it first.
Oh, and you’ll want to double the recipe!
Also try my homemade Catalina salad dressing.
Honey-Mustard Ranch Salad Dressing
Ingredients
- 1/4 cup milk
- 1 teaspoon white vinegar
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a small bowl, combine the milk and vinegar. Let set for 5 minutes.
- In another small bowl, whisk together the mayonnaise, mustard, honey, oregano and garlic powder. Whisk in the milk mixture. Season with salt and pepper.
- Cover and refrigerate at least 15 minutes before serving. Stir before serving.
