1000 Gluten Free Recipes by Carol Fenster

I know I keep raving about the great new recipes I've found in this book. But it really is awesome! First of all, there's a thousand of them! That's like 4x as many as a normal cookbook. Second, a lot of her recipes are vegan, so I can do the dairy free thing easily, and know what's best to sub in a recipe. Yeah, it's a kickass book! I love it! I'd take it with me everywhere to share with people if it weren't so heavy! It's literally the size of a dictionary (or maybe a textbook). I'd need a bigger purse for that...

Dairy Free Ranch Dressing
from "1000 GF Recipes"
by Carol Fenster



I've tried a few recipes to try and recreate a good ranch-like salad dressing. Luke's fave place to eat is Red Robin, and the only thing I can really eat there is the Cobb Salad. For awhile, I was ok eating it with Italian dressing, but that got really old after awhile, since I had to forgo half the ingredients (bacon and Italian dressing don't really mix...neither do avocados).
This dressing is the closest I've come to Hidden Valley. It's pretty dang good. I'm thinking about keeping the spices mixed in a small tupperware, and just measuring out enough for a serving to mix with the liquid ingredients when I need it.

Ranch Dressing

Dry ingredients:
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried chives
1/4 tsp dried parsley
1/4 tsp dried marjoram
1/4 tsp dried savory
1/4 tsp sugar
1/4 tsp onion powder
1/8 tsp garlic powder

Wet ingredients:
1/2 c mayo (I've also used Tofutti sour cream, which has worked well, if a bit sourer)
1/4 c DF milk (The recipe calls for 1/2 c, but it's a bit runny w/ that much)
1 tbsp white wine vinegar (I use cider vinegar, b/c that's what I have)

In a blender, process the dry ingredients with the wet ingredients until smooth. Let stand one hour to allow flavors to blend. Store, tightly covered, in the fridge, for up to a week.

Makes about 3 servings

You can also just pour everything into a small tupperware, and shake it up. Which is what I did to the batch I photographed above. Which is why it looks like there's dressing all over the sides of the container. Because there is :)

The recipe doesn't specify, but I've always let the dressing sit in the fridge to blend the flavors. Anyone know if you're supposed to leave it at room temperature?