2teaspoonsdried chivesor 2 tablespoons fresh and finely minced
2teaspoonsdried parsleyor 2 tablespoons fresh and finely minced
1/2teaspoondried dill weedor 2 tablespoons fresh and finely minced
1/4teaspoonfreshly cracked black pepper
1/4teaspoonsaltmore or less to taste
8cupsRomaine Lettuce (or other favorite lettuce)washed, dried and torn into bite sized pieces
2cupsRaw vegetables, like carrots, bell peppers, mushrooms, red cabbage and sliced oniondiced into small, bite-sized pieces
Optional topping: Croutons, nuts or sunflower seeds
Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier
Taste and adjust seasonings as needed.
Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week.
Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.
Top with homemade croutons, nuts or sunflower seeds if desired.
Nutritional information approximate and will vary depending on what veggies you use in your salad. Dressing recipe makes approximately 1 1/2 cups, which is 12 servings.Add any raw vegetables that you like. Try this - create a salad bar with lots of different chopped veggies, different types of lettuces and a variety of dressings. Everyone gets to tailor their own salad to their own taste!