For this salad, I simply cut up 3 celery stalks, 6 Lebanese cucumbers and added about three-quarters of a cup of cooked edemame. Feel free to add any other herb to your ranch dressing and adjust the quantity of black pepper. I suggest taking whole black peppercorns and crushing them coarsely with a pan or with a mortar and pestle so they have a bit of a bite.
Black peppercorn Ranch vinaigrette
1/2 cup buttermilk
1/4 cup good mayonnaise
1/4 cup greek yogurt (or sour cream)
1 teaspoon white wine vinegar
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 teaspoon cracked black pepper
1 small clove garlic, grated
1 pinch cayenne
salt to taste
Combine all the ingredients and let sit in the refrigerator for at least 20 minutes before dressing your salad.
Categories: Salads
Mon Food Blog 
Sounds good & healthy!
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Increasing the amount of buttermilk and replacing the usual sour cream with greek yogurt makes it indeed a low-fat option. It is quite tasty. We will have it again tonight!
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This looks wonderful. I love the colour and your photographs are exceptional. It’s nice to eat salads which are rich in protein and iron. Not easy to find recipes like this. Thanks for sharing.
We came across a delicious recipe of Natasha Kyssa’s called Spinach Dip which I think might be so yummy just for a slight variation on your dressing.
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