A Ranch Type Dressing + A New Take on a Lettuce Mix

I've been wanting to get back to trying to perfect a Ranch Dressing. It's one of my favorites and I have a couple go-to store brands, but I know those contain some unpronounceable ingredients that can't be the best, so I need to get serious about one - or several - of my own.

Today I used equal parts sour cream and mayonnaise as my base:

4oz. full fat sour cream

4oz. EVOO mayonnaise

1/2oz. apple cider vinegar

1/2oz. grainy brown mustard

Once those were combined I added:

1/4t of my black and cayenne pepper blend

1/2t garlic salt

1t dry dill

Mix everything together well, adding a little water if needed to get to the viscosity you like. Store in an airtight container in the 'fridge.

I recently had some allergy and sensitivity testing done in regard to environmental factors and different foods. One thing I'm 'sensitive' to is Romaine lettuce, which was surprising and hard, initially, since it's been my go-to for many years.

However, since my lettuce mixes are always so varied, I've quickly been able to switch to dark green curly leaf kale. Here's a good mix containing: kale, purple cabbage, yellow onion, sliced sugar snap peas and cucumber.

The lettuce mix will keep well 3-4 days. The salad dressing will last much longer, at least a couple weeks. Today I added tomato, avocado and some sprouted pumpkin seeds before the dressing. . .Lin