• Linda

    posted on July 29, 2009 at 9:40 am

    I really need to make salad dressings more often. I like the idea of using yogurt, but haven’t tried that yet. My family is a big fan of Ranch, but I rarely buy buttermilk. Maybe the yogurt would suffice.

    [Reply]

    Amy Reply:

    I think it would. I love to cook with buttermilk but I got tired of using 1/2 or 3/4 of a cup and the rest going bad. So, I started freezing it in ziploc bags in 1/2 cup portions. Lay them flat on a baking sheet in your freezer until their solid & they’ll stack perfectly. You can let it thaw in the refrigerator or even on the counter.

    [Reply]

  • WendyGK

    posted on July 29, 2009 at 11:22 am

    We make a lot of salad dressings at our house. I’ll give this a try soon. Thanks for commenting on my blog.

    [Reply]

    Amy Reply:

    I love your blog…I especially love that you live in my home state.

    [Reply]

  • Jessie at Blog Schmog

    posted on July 29, 2009 at 4:18 pm

    Ah I too need to venture out and make dressing. I love to use Italian Dress. as a maranade but it is expensive for what it is, not to mention the added sugar and now I have to watch for soy, which is in everything! I’m going to try this! Thanks

    [Reply]

    Amy Reply:

    Experiment and see what you like…I’d love to hear your variations.

    [Reply]

  • Alyss

    posted on July 29, 2009 at 4:32 pm

    There’s no reason to reduce your fat intake at all…. check out Gary Taube’s article in the New York Times calle “What If It’s All Been a Big Fat Lie” for a great summation of the shoddy science behind low fat diets. The fat in full fat yogurt (milk comes from a cow full fat.. it’s supposed to be that way) will help your body assimilate the vitamins in the veggies as well as smooth out blood sugar fluctuations from any carbs you eat with the salad.

    That being said.. this looks like a fantastic recipe! I’m actually looking for a new salad dressing recipe and might just use this as a starting point. Thanks!

    Wendy – I make ranch at home with sour cream all the time. It’s just as good as buttermilk :) Just stir in LOTS of dill and some garlic and onion powder.

    [Reply]

    Amy Reply:

    That’s an interesting point of view. My experience has been that, in the end, it’s best for everyone to learn to listen to their bodies and make choices that work for them.

    Thanks for reading by my blog and taking the time to share your ideas.

    [Reply]

  • Cinde

    posted on July 29, 2009 at 6:09 pm

    Sounds yummy Amy! I will have to give it a try. :)

    [Reply]

    Amy Reply:

    Let me know if you do!

    [Reply]

  • Brian

    posted on July 30, 2009 at 2:34 pm

    I’ve never used yogurt in my salad dressing before, I’ll have to try that. I’ve been making more salad dressings from scratch lately, they are so much tastier than the store bought versions. Thanks for sharing yours.

    [Reply]

    Amy Reply:

    Homemade is so much better…I would love to see what you’ve been making. Are you planning on posting it soon? You always have great ideas.

    [Reply]

  • Dana

    posted on February 12, 2010 at 2:41 pm

    Hi Amy,

    Is there any storing method for this or does it all need to be used the day of?

    Thanx!

    [Reply]

  • Patti

    posted on January 5, 2013 at 6:29 pm

    As I’m looking at yogurt in the store I’m seeing sugar in the ingredients. Am I missing something? I am sugar free.

    [Reply]

  • Amanda

    posted on January 5, 2013 at 7:24 pm

    I’m not a fan of yogurt. what can I use in its place?

    [Reply]

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