Whole 30 Ranch Dressing
I have been wanting to make a ranch dressing for a while since I am getting burnt out on vinaigrette dressings, so I checked out a few different recipes online and in the Whole 30 book. the day I made this, I knew this was going to be a recipe I make often. It was easy to make since I have an immersion blender - if you do not have one, I recommend it. It is great not only for making this dressing, but also for blending soups. Right after you make the dressing, it will be a bit runny; place it in the fridge for a few hours or over night and it will thicken up as it gets cold. This creamy dressing goes great over a salad or over the buffalo turkey meatballs from last weekend.
1 cup of olive oil (use light olive oil if you want a lighter flavor)
1 tablespoon lemon juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat coconut milk (shake the can well)
1 handful fresh parsley (or 1 tablespoon dried parsley)
Add all ingredients to a tall jar or a pint glass. Using an immersion blender, blend all the ingredients together until well incorporated. Easy peasy!