If you're going Keto you need lots of low carb veggies. The best way to do that is in a salad. And here's the Perfect Keto Ranch Salad Dressing!
Course Salad Dressing
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 122 Tbsp
Calories 98.94kcal
Author The Low Carb Keto Kitchen
Ingredients
1cupheavy cream**
1Tbspwhite vinegar**
3/4cupsour cream
1tsplemon juice
2tspdried parsley OR 4 tsp fresh
1tspdried dill weed OR 2 tsp fresh
1tspdried chives OR 2 tsp fresh
1/2tspgarlic powder
1/2tsponion powder
1/2tspsea salt
1/2tspblack pepperfreshly ground
Instructions
**We're going to make our own buttermilk. Put the white vinegar in a glass measuring cup and add the heavy cream until you have a cup. Let this sit for 5 to 10 minutes to thicken.
I like to make my Ranch Dressing in a quart sized canning jar. That way I can just put the lid on and shake it up. If you don't have one, just use a bowl and a whisk. :)
Put the sour cream, lemon juice, and buttermilk in the jar (or bowl) and shake well (or whisk well) until it's all smooth.
Mix all the herbs, salt, and pepper in a small bowl.
Pour the herbs into the buttermilk and give it another shake or whisk.
Put that dressing into the fridge for at least an hour to let the flavors mingle and meld.
Notes
It's actually even better after chillin out in the fridge for about 24 hours.This should keep in the fridge for about 10 days.This recipe makes a little less than 2 cups,