Prep 10 mins
Cook 0 mins
A delicious salad dressing made even better with fresh herbs! Adapted from Martha Stewart Living magzine.
- 1 medium cucumber, peeled, halved lengthwise, seeded and grated on large holes of box grater
- 1 tablespoon shallot, finely chopped (or green onion)
- 3⁄4 cup light sour cream
- 1⁄4 cup low-fat buttermilk
- 1⁄4 cup mayonnaise
- 1 -3 tablespoon fresh lemon juice
- 1 1⁄4 teaspoons salt
- 1⁄2-1 teaspoon sugar (optional)
- 1 pinch cayenne pepper
- 1 -3 tablespoon flat leaf parsley, finely chopped
- 2 -3 tablespoons fresh scallions, finely chopped (or chives)
- 1⁄2-1 tablespoon fresh dill (or 1/2 tsp. dried) (optional)
- Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, sugar, cayenne, parsley, scallions and dill, if using, in a bowl. Add additional salt and cayenne if needed.
- The dressing can be refrigerated in an airtight container for up to 3 days. Enjoy!
I liked this quite well, the cucumber bits in the dressing did not appeal to others, so I'm splitting the difference. I made about half of this, probably went a bit heavier on the scallion/parsley/dill, as I like all of those in a salad. Very refreshing, and so much nicer than commercial ranch dressings, which I cannot bear to even look at any longer.
Very good and tangy dressing. I halved the recipe which worked fine. loved the buttermilk in this. Using the large holes to grate the cucumbers made the dressing a little chunky so next time I will use the small holes. I wouldn't blend it though, because the little chunks of cucumbers were nice. Thanks for sharing.
I was looking for a way to use up some cukes and found this dressing. I love making my own! This one is good, with a bit of a bite (maybe from onion and cayenne). I used 1 green onion (white/light green) and didn't have shallots. Used the 1/2 tsp sucanat (sugar), only 1/8 tsp dried dill. I put it all (including the cukes) in a blender, rather than by hand. Easy to make and made 2 cups exactly.