Good morning all. It is 6:15 and I have already been up for two hours. I appeared on the local CBS morning show this morning at the ungodly hour of 5:40. The good news is that my kids' lunches are all made for the day because I prepared them yesterday so that I could bring them on air to demonstrate some of my favorite tricks.
I know that many of you in other cities started school a few weeks ago, but in honor of OUR first week I thought it would be fun to feature a good school lunch recipe every day. Today I want to share my recipe for Ranch Dressing. This was adapted from a recipe I found in Bon Appetit in 1999, and everyone in my family loves it. If your kids are obsessed with dipping things in Ranch, it is great to have this around. It will last for about a week in the fridge, so if you make some on Sunday, you'll have plenty to last all five school days - I pack it in small Tupperware or Rubbermaid containers and also pack some cut-up veggies. I am not a big fan of bottled Ranch, but this stuff is so good I am often tempted to eat it with a spoon.
3/4 cup mayonnaise
1/2 cup lowfat buttermilk
2 tablespoons powdered cultured buttermilk blend (this stuff, available in the baking aisle of most markets)
4 tablespoons chopped fresh herbs (my favorite is a combination of dill and parsley - the dill is a must)
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons Dijon mustard
3/4 teaspoon garlic powder
Combine all ingredients in a bowl with a whisk or a fork. Store in an airtight container in the fridge.
Special Announcement: I am running the Chicago Marathon on 10/10/10 in support of Healthy Schools Campaign. I am on the board of this amazing not-for-profit, and have pledged to raise $1,000. Please help me meet my goal - even $5 helps! To donate, visit my fundraising page.