I was never a big fan of Ranch dressing. I never disliked it, but I never liked it enough to order it in restaurants or use the bottled stuff at home when I preferred honey mustard or balsamic vinaigrette. Now my sister – she was one of those kids where you wanted to say, “Have a little salad with your plate of Ranch dressing,” or “How about some carrots to dip in your bowl of Ranch dressing?” I think a lot of kids are like that. In fact, doesn’t Hidden Valley have an entire ad campaign about getting kids to eat their veggies by smothering it in Ranch dressing?
Well, I have been seeing some recipes for homemade Ranch dressing. I am kind of on a kick with making homemade dressing, instead of the bottled stuff. While I had been sticking mainly with vinaigrettes, I did finally venture into the creamier world with Blue Cheese dressing. So I thought it was time to tackle ranch, and see if homemade would change my mind. Especially when I saw the Avocado Ranch Salad Dressing from Ann at Sumptuous Spoonfuls. It sounded so yummy!! I love avocados. I was planning on making a flank steak on the grill one night, and my grocery store pretty much always seems to have only 2 pound flank steaks – too much for one meal for my little family. So I knew I would have some leftovers, which I thought would be perfect sliced thinly over a salad with this Avocado Ranch.
I made a couple of tweaks to Ann’s dressing recipe. I had some buttermilk for another recipe, and was looking for a way to use it up, so I replaced the Greek yogurt and milk from her recipe with the buttermilk, to give it that tangy creaminess. And I am not a big mayo fan, so I took that out and just added more avocado. Oh, and I also just added a few more chives in place of the green onions – every time I buy green onions, I throw half of them out because I don’t use them in many things, so I was being cheap and just bought chives.
This dressing was so creamy and flavorful with all of the herbs and seasonings. A perfect match for the grilled steak. And I added some mangoes and tomatoes to the salad because we love Mango Avocado Salsa, and I thought they would be perfect for color and a nice contrast in flavors and textures – the freshness and sweetness versus the richness and savoriness (is the a word?!) of the steak and dressing.
This salad was delicious, and I am sure I will be making it again anytime we have leftover steak. Or chicken. Or shrimp. Or maybe even some grilled veggies. I am sure it will be good with all of the above. And maybe my sister will eat some carrots and salad with a bowl of this Ranch dressing
Oh, and by the way, I made a pretty good marinade for this steak. Check it out.
What is your favorite dip for veggies?
- Salad greens of choice
- Leftover steak, sliced thinly (I used leftovers of Sundried Tomato, Rosemary, and Balsamic Marinated Flank Steak)
- Half or whole mango, sliced thinly
- 1-2 plum tomatoes, sliced
- Avocado Buttermilk Ranch Dressing (see below)
- Divide salad greens between plates.
- Top with mango, tomato, and steak slices.
- Drizzle Avocado Buttermilk Ranch Dressing over the top.
Click HERE for the Avocado Buttermilk Ranch Dressing.