Pass the Pretzels’, Please

Posted by on Jul 25, 2014 in Salad | 1 comment

Last month I posted a recipe for my House Ranch Dressing.  I make a batch for Izzy now and again, which helps get a few leaves of green on her plate.  When she was about three years old, I asked her what kind of salad I should make for a family dinner.

Iz thoughtfully replied, “Crouton salad”.

Last week she reminded me about a smoky ranch dressing I made last summer. She was not implying that it was a salad dressing but she thinks of it as a dip for pretzels’.








Here you have it— the recipe calls for low fat mayonnaise but on this occasion, I had the full boat variety.








Mix the ingredients together, taste on a leaf of lettuce (or a pretzel), and adjust the seasonings to your taste.








If you prefer a smokier flavor, add more paprika too.  If your intention is to use the mixture as a vegetable dip rather than a dressing reduce the amount of buttermilk and add a tablespoon of instant dry milk powder.

Let it mellow several hours or overnight for the best flavor.











It is simple-- but ideal for a salad of leafy greens, red onion rings, halved cherry tomatoes, and chunky cubes of cucumber eaten outdoors of course!

xococo ♥

Smoky Buttermilk Ranch Dressing


  • 1/2 cup 2% Greek yogurt
  • 1/2 cup low-fat mayonnaise
  • 1 cup 1% buttermilk
  • 1 Tablespoon cider vinegar
  • 1 clove garlic, minced
  • 1 Tablespoon Agave
  • 1/2 teaspoon dry mustard powder
  • ¼-½ teaspoon smoked paprika (to taste)
  • ½ teaspoon dry mustard powder
  • Kosher salt and pepper to taste


  1. Combine all ingredients and store up to 1 week in the refrigerator.
  2. Makes 2 cups
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved



One Comment

  1. 7-25-2014

    Love a good home made salad dressing… I have always bought the powder mix DON’T LIKE THE STUFF A BOTTLE!!! So must give this a try!!! Thank You Peggy… 😉 <3 <3 <3

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