Ranch Dressing

At least once a week for the past 12 years we have eaten a meal at friends. Dave and I are not fussy salad eaters unless the salad has raw onions in it. I used to eat raw onions but as Dave does not like them I started leaving them out of salads. After a few years my palate became accustomed to this, and now I find raw onions to be quite overpowering. If they are blanched I will eat them, but if they are crunchy Dave will not eat them at all. These friends we go to love raw onions. She puts them into anything and everything. At lunch time if we eat there she puts a bowl of onions and tomatoes onto the table. At dinner she serves a salad of lettuce, cucumber, tomato and onions. And every time we eat there I decline to eat the salad as it has raw onions in it, and each time she asks me why I don’t eat raw onions. Some nights there will be other salads on offer, such as pickled beetroot (with raw onion), coleslaw with raw onions, potato and onion salad and even avocado and onions. So, I have started taking a salad with me when we eat there. And to make the salad more interesting, I have started using different salad dressings. I made a green salad using blanched asparagus and broccoli florets, sugar snap peas, crisp lettuce and served it with ranch dressing. I have also been making coleslaw using purple cabbage, carrots and courgettes and tossing that with my coriander and avocado dressing and Cindy’s potato salad which is boiled baby potatoes, tossed in olive oil and anchovy fillets. Last night I made a pea and bacon salad slathered with my homemade mayonnaise.

Do you eat raw onions?

Ranch Dressing
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4.50 from 2 votes

Recipe For Ranch Dressing

This salad dressing works perfectly with a green salad and if you are like me that means totally green vegetables.
Recipe Category: Salad Dressing
All Rights Reserved: an original recipe from Lavender and Lime


  • 125 mls buttermilk
  • 45 mls crème fraîche
  • 15 mls mayonnaise
  • 5 mls fresh tarragon, finely chopped
  • 1 small clove garlic, finely chopped
  • 5 mls Dijon mustard
  • 3 dashes Tabasco sauce
  • salt and freshly ground black pepper to season


  • Place all of the ingredients into a jar and shake well to combine
  • Store in the fridge and use as needed

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What I blogged April 13:

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