Kosher salt and freshly ground black pepper(to taste)
Instructions
In a small bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, parsley, thyme, oregano, garlic, paprika, salt, and pepper. You can also blend this up in a food processor or blender if you want a smoother dressing.
Taste for seasoning and add more salt and pepper, if you like.
Place salad ingredients in a large serving bowl, drizzle over the desired amount of dressing toss and serve.
Notes
Variations
Ranch dip: If you want to make a thicker version, which serves as a more substantial dip for crudités or chips, reduce the buttermilk to 2 to 3 tablespoons; adjust so the dip is the thickness you like.
Lower-fat ranch dressing: Use low-fat mayo and substitute 1% Greek yogurt for the sour cream. Greek yogurt is thicker, creamier, and has less of a tart-tangy taste than regular yogurt. It gets its thick texture from being strained so that the whey is removed from the yogurt. In many cases, it can be used as a substitute for sour cream, cutting down on the fat and calories in a recipe. It is full of protein and available in fat-free, 1%, 2% and whole versions, and as with milk, the more fat, the creamier the texture and the richer the flavor. Most Greek yogurt available here in the States is made with cow’s milk.