This buttermilk ranch dressing is my all time favourite for fresh leaf lettuce. It is a refreshing creamy dressing that won’t weigh down tender new greens and is bursting with flavour thanks to fresh herbs.

buttermilk dressing on greens — Light and creamy dressing perfect for tender leafy greens.

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Uses for Buttermilk Ranch Dressing

Fresh leafy greens or loose leaf lettuce with fresh herbs are the perfect vessel for this ranch dressing.

But it works equally well on romaine or spinach with mixed vegetables. In fact, it’s perfect for this Bacon and Egg Salad. Hardy greens with mixed vegetables topped with hard cooked eggs and fresh bacon pieces. I love salads like this that are satisfying enough for lunch or dinner.

bacon and egg salad tossed with ranch dressing — This time, I used the buttermilk ranch dressing for a bacon and egg salad. Greens with assorted veggies (cucumber, tomato, radish, broccoli), hard cooked eggs and bacon pieces.

Fresh spring blossoms like this ranch dressing too! I like to arrange a mix of leafy greens, baby kale, spinach, fresh herbs, edible flower blossoms or whatever is available on a platter. By serving the dressing on the side, I keep the salad looking it’s best, I can keep leftovers in the fridge (dressed leafy greens do not store well) and everyone can add as much or as little dressing as they like.

platter of tender leafy greens, edible flower petals and buttermilk ranch dressing — Mixed lettuce greens, baby spinach, dill, chives, parsley and edible flower blossoms (Johnny Jump-ups, violas, lungwort and apple blossoms).

But don’t limit this dressing to salad – here are some other ways to enjoy buttermilk ranch dressing.

topping baked potatoes, perogies, falafel or boiled baby new potatoes
alternative dressing for tuna, potato or egg salad or chicken salad
substitute for sour cream
dressing for any salad – not just the tender leafy greens – try it on salads made with dark leafy greens, romaine, pea shoots, chickpeas, pasta, whole grains, arugula, veggies, etc.
use it for a creamy cucumber salad instead of my Classic German Cucumber Salad
drizzle it on corn on the cob (for real!)

dressed salad in bowl with extra dressing on side — Celebrating spring with June foods – lettuce greens, herbs, radishes and a delicious buttermilk dressing.

Recipe for Buttermilk Ranch Dressing

Print Recipe

5 from 6 votes

Buttermilk Ranch

Here is a classic buttermilk ranch dressing. A true crowd-pleaser! Fresh herbs really shine in this light dressing but you can use dried as well (see notes). I love using a combination of dill, parsley and chives. This dressing is great on salads, on top of baked potatoes or as a dip for veggies.

Prep : 10

Total Time: 10

Servings:

Author: Getty Stewart

Ingredients

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/2 Tbsp lemon juice/vinegar/pickle juice
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 Tbsp chopped fresh herbs (dill, parsley, chives)* use all three if possible
Salt & pepper to taste

Instructions

Place all ingredients in a jar with a tight fitting lid. Shake vigorously or stir until smooth.
Store in the fridge for up to a week.

Notes

Buttermilk Substitute

put 1/2 Tbsp lemon juice in measuring cup then add milk to make 1/2 cup
mix 1/4 milk and 1/4 cup yogurt or sour cream

Herb Substitute

instead of fresh herbs use 1/4 cup dried of each dill, parsley, chives

For a thicker, richer dressing add more mayonnaise or thick yogurt. To make it thinner, add a little milk.

Store in fridge for 5-7 days.

Love garlic? Add a clove of fresh minced garlic instead of the garlic powder.

Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Course: Salad

Cuisine: American

Keyword: ranch dressing, salad, salad dressing

buttermilk ranch dressing with salad — The fresh herbs add such great flavour to this dressing.

What is Buttermilk?

It sounds like it’s rich, high fat and buttery, right? Well, it’s not. Buttermilk is the liquid left over when you make butter – all the fat goes into the butter, the liquid that is left behind is old-fashioned buttermilk and is virtually fat free. This slightly sweet liquid would usually be fermented so it would store longer. This gave it a slightly acidic flavour, which gives buttermilk its signature flavour and makes it perfect for buttermilk pancakes and biscuits.

Today, buttermilk is made by adding beneficial lactic acid bacteria to milk. The percentage of fat in buttermilk varies according to the fat content of the milk used, so look for skim or full fat buttermilk in the grocery store.

Buttermilk is a little thicker than regular milk with a slightly acidic flavour. Imagine the flavour and texture you’d get if you mix equal parts milk and yogurt.

buttermilk in pitcher — Buttermilk is low fat with a slight tangy flavour and a bit thicker than milk.

Buttermilk Substitutes

The acid in buttermilk is what makes it ideal for baking, salad dressings and meat tenderizing. Because of this, you cannot simply replace buttermilk with milk. You need to somehow incorporate some acid. Here are my favourite ways of making a buttermilk substitute.

Milk & Lemon Juice – Add one tablespoon of lemon juice in a measuring cup then add enough milk to make one cup. Stir well and let rest at least 5 minutes.

Milk & Yogurt – Mix equal parts milk and plain yogurt, stir well.

bacon and egg salad with ranch dressing in jar beside — Hold the dressing until just before serving to keep your salad crisp. Better yet, let guests dress their own and you’ll be able to keep any leftover salad for your next meal.

HOW TO STORE THIS SALAD AND DRESSING?

Once you dress tender fresh greens, they will not store very well at all. To keep your salad as fresh as possible, dress just before serving or better yet, serve the dressing on the side. This way, each person can add their desired amount and any leftover salad can be kept for another day.

Store this dressing in the fridge and use it and other creamy based dressings within 5-7 days.

buttermilk ranch dressing in jar and spoon — Creamy buttermilk ranch dressing with fresh herbs.

If you make this dressing let me know what you think and how you used it. Leave a comment below or tag me on Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist.

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

Buttermilk Ranch Dressing with Loose Leaf Lettuce and More