It’s still summertime, and I’m still totally digging all of the fresh veggies that come with it. I love a good salad – like this Skinny BLT Salad with Turkey Bacon. What I love even more is the dressing. I started dabbling with making my own salad dressings this year, because I was sick of looking in the stores at countless salad dressing labels and scouring the ingredients to see if I could eat it or not. It’s hard to find a dressing that is gluten free, low in calories, and not chalked full of sodium that actually tastes good. Ranch dressings that are dairy free are especially tough to find.
So I decided to make my own version of a Dairy Free/Gluten Free Ranch Dressing. And guess what? I totally love it! I think you guys will too, give it a try! 🙂
Here’s what I love about this dressing:
-It’s super easy to make.
-You can keep this in the fridge for up to a week, perfect for adding to your lunch time salads during the busy work week.
-It totally tastes just like Ranch dressing, only BETTER!
-It’s creamy texture, as in – pour on more please!
-It’s much lower in calories, fat and sodium then regular dressings! Because if you’re eating a healthy salad, you don’t want to ruin it with extra calories or fat right?!
If you try this Dairy Free Ranch Dressing, let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers. 🙂
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
- 1 cup canned Coconut Milk
- ½ cup Mayo (dairy free)
- 1 Tbsp White Vinegar
- 1 tsp Shallots finely chopped
- ½ tsp dried Parsley
- ½ tsp dried Dill Weed
- ¼ tsp Garlic Powder
- ⅛ tsp Pink Himalayan Salt
- ½ tsp ground Peppercorn
- Add all ingredients to a medium size jar with a lid and shake vigorously.
- Refrigerate for up to 1 hour for best taste.
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