Yesterday when I was planning what to serve for dinner, I decided a big old chef salad would hit the spot. Mainly consisting of a variety of veggies, with a few small pieces of salami, ham, cheese, black olives, and sun flower seeds thrown in for good measure. But what salad dressing to go with all these beautiful ingredients? So, I asked Mr. C. if he would prefer an oil and vinegar based dressing or perhaps a ranch style dressing as a change of pace. He thought a ranch dressing would be nice. So a ranch dressing it would be! I already had a Ranch Dressing and Dip recipe on this site, but I was in the mood to play mad scientist. So I donned my lab coat and pocket protector and went to work.

I have always enjoyed the combination of sour cream, mayonnaise, and buttermilk. So that was the starting point. And equality seems to be one of the most talked about themes in today’s society, so I decided equal amounts of these delightful ingredients should form the base of my new experiment. Then what next? Well, I took a look at my other ranch dressing recipe, and went from there. The dressings are very similar, but just enough different to be interesting. And of course I added my three secret “ingredients” that I always add to every dish I prepare. And in doing so yesterday afternoon, I realized I had never shared my secret “ingredients” with all of you. (And yes, incredibly remiss of me!) So here goes.   

As with all of the dishes I make, be it a main dish, side, salad, dessert, appetizer, or whatever, there are three “ingredients” I invariably add at some point in every preparation. These ingredients can’t be purchased in any store or even through Amazon prime. There is no cost involved, and no additional prep time required. They are simple ingredients really. But I believe they are essential to the outcome of any dish.

The first is a whole bunch of respect for the ingredients in the dish I am preparing. The second is a modicum of confidence in my ability to use the ingredients to full advantage. And the third and most important, is a ton of love thrown in for the person or persons for whom the dish is being prepared.

With these three indispensable “ingredients” always at the forefront of my thoughts with every dish I prepare, I figure I’ve got half the battle won. Even if no one else knows about my secret “ingredients”, I know they’re there! And that makes me happy. (And I truly believe it makes the food taste better.) So I would strongly advise that you too include these “ingredients” in every culinary endeavor you undertake.

As always, stay safe, stay connected, and try to enthusiastically embrace the main things we all should have learned in kindergarten:

– Share everything

– Play fair

– Don’t hit people

– Put things back where you found them

– Clean up your own mess

– Don’t take things that aren’t yours

– Say you’re sorry when you hurt somebody

– Wash your hands before you eat

Peace and love to all.

½ c. mayonnaise

½ c. sour cream

½ c. buttermilk

¼ c. chopped fresh chives or 1 T. dehydrated chopped chives

2 T. minced fresh parsley or 2 tsp. dried

½ tsp. granulated garlic

½ tsp. granulated onion

½ tsp. seasoned salt

¼ tsp. dried dill weed

freshly ground black pepper

Combine all the ingredients together in a covered container. Refrigerate. Best if made a couple hours before you plan to serve. Before using, give the dressing a good stir, taste, and add a tiny bit more seasoned salt if necessary.