I’m not sure how it happened, but somewhere along the way, ranch dressing became America’s most beloved condiment. What started as a salad dressing quickly turned into a dipping sauce. At first, it was just a way to get kids to eat vegetables, but it quickly turned into the go-to side for hot wings, pizza crusts, and French fries. No matter what it is, Americans want a side of ranch to go along with it. If there’s a dish out there that isn’t complemented by ranch, I haven’t found it yet!
Homemade ranch dressing is tangy, herbaceous, creamy, savory, and comforting. The homemade variety tastes infinitely better than anything you can get at the store (which is often too salty or thick for my liking). Unfortunately, store-bought ranch has one notable advantage. Since it’s shelf-stable, I can always have a back-up on hand. Luckily, we’ve got a secret in our pocket that solves that problem: this homemade ranch dressing recipe can be kept in your pantry! TOH field editor Joan Hallford created this simple mix to have at the ready when you need Ranch dressing or dip.
How to Make Homemade Ranch Dressing
Yield: 4 batches of dressing, or 2 batches of dip
To Make the Ranch Mix, You’ll Need:
- 2 tablespoons dried parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon dried minced chives
- 2 teaspoons lemon-pepper seasoning
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
Ingredients for Salad Dressing:
- 1 tablespoon ranch mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk (or, save yourself the trip to the grocery store and make your own)
Ingredients for Dip:
- 2 tablespoons ranch mix
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
Step 1: Shake it Up
Making this go-to ranch mix couldn’t be easier. Simple add the parsley, garlic, chives, lemon-pepper, oregano, tarragon, and salt to a small, air-tight container. Shake it up until everything is well combined. You should end up with a little more than 1/4 cup of ranch mix.
Step 2: Mix it Up
Now that you have the seasoning mix on hand, you can whip up a real buttermilk ranch salad dressing whenever you need it. Or, if you prefer a thicker ranch dip, swap in sour cream for the buttermilk. To make the dressing and the dip, shake the mix container to make sure everything is still combined. Then, whisk the ranch mix together with the additional ingredients until everything is well blended. At this point, you’ll want to keep the dressing or dip refrigerated until you’re ready to use it.
It’s that quick and easy to make your favorite condiments at home. The result will be a flavorful, healthier version of the store-bought standards – so skip the dressing aisle for good and DIY!
You'll love these salads.
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Grilled Chicken Salad with Blueberry Vinaigrette
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Berry Chicken Salad
Bright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Green Bean and Potato Salad
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
Sesame Chicken Slaw Salad
I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here’s a gingery-sweet recipe using wonton strips. —Michelle Mulrain, Evans, Georgia
Bacon and Broccoli Salad
You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee
Tangy Poppy Seed Fruit Salad
For a fruit salad that’s delightful, we combine berries and citrus with a honey lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah
Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh summer salad. —Barbara Spitzer, Lodi, California
Shrimp & Nectarine Salad
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Tropical Layered Chicken Salad
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck—always the first to go! —Frances Pietsch, Flower Mound, Texas
Sour Cream Cucumbers
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
Vibrant Black-Eyed Pea Salad
My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
Twisted Eggs Benedict Salad
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Salmon Caesar Salad
This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! —Ann Bagdonas of Antioch, California
White Bean Arugula Salad
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir Kansas
Pina Colada Fruit Salad
Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana
Ground Beef Taco Salad
Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter. —Muriel Bertrand, Shoreview, Minnesota
Orange Chicken Spinach Salad
For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Turkey Almond Salad
Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper. Everyone liked this so much that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. —Donna Rear, Olds, Alberta
Strawberry-Turkey Spinach Salad
This light, refreshing salad is a show-stopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Mediterranean Cobb Salad
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Tomatoes with Buttermilk Vinaigrette
I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. —Judith Foreman, Alexandria, Virginia
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Spinach & Bacon Salad with Peaches
Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Swiss Cobb Salad
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. —Taste of Home Test Kitchen
Creamy Grape Salad
Everyone raves when I bring this refreshing, creamy salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
Garden Chickpea Salad
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Buffalo Chicken Salad
Delicious, and even better—quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! —Cori Cooper, Flagstaff, Arizona
Strawberry-Blue Cheese Steak Salad
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Steak & New Potato Toss
I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia
Summer Macaroni Salad
When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
Summertime Slaw
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at church socials. —Sharon Payne, Mayfield, Kentucky
Barbecue Chicken Cobb Salad
I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah
Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Strawberry Salad with Poppy Seed Dressing
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Orzo Vegetable Salad
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Asian Barbecue Chicken Slaw
When it’s springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecued chicken. Plus, it's easy to halve or double the servings as needed. —Paula Todora, Maple Valley, Washington
Berry-Beet Salad
Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
Fresh Fruit Bowl
The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Northwest Salmon Salad
I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. —Davis Clevenger, Dexter, Oregon
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Thai-Style Cobb Salad
This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
Tangy Potato Salad with Radishes
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Chicken Poppy Seed Salad
Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
Cashew-Chicken Rotini Salad
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews…and always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
Honey-Lime Berry Salad
I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Bacon Avocado Salad
Everyone in my family loves this bacon avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Juicy Watermelon Salad
This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
Curried Chicken & Peach Salad
This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Nectarine Arugula Salad
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Gingered Spaghetti Salad
We love to make this chilled chicken salad brimming with veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Overnight Layered Lettuce Salad
This classic is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Steak and Fries Salad
This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania
Garden-Fresh Chef Salad
For a lot of the year, I can use my garden's produce when I make this cool salad. In spring, it's fresh greens and radishes, and in summer, we have tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
Ginger-Cashew Chicken Salad
I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California
Vermicelli Pasta Salad
I started making this salad because it's loaded with peppers, my husband's favorite. Don't be surprised when there are no leftovers to take home after the family reunion, picnic or church potluck. —Janie Colle, Hutchinson, Kansas
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Mango and Jicama Salad
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Layered Veggie Tortellini Salad
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Veggie Steak Salad
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Layered Garden Bean Salad
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Slow Cooker Chicken Taco Salad
We use this super duper chicken across several meals including tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania
Sweet & Sour Squash Salad
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Bacon Chicken Chopped Salad
Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. —Donna Marie Ryan, Topsfield, Massachusetts
