#2,649: Homemade Ranch Dressing

This is the salad dressing I used with the Bacon Ranch Zucchini Bowls.  Also, if your dressing does not thicken up enough, the original recipe suggests adding another egg.  They have a whole lot of "additional notes" so you might want to go check the page out.  However I felt like that page runs really slow!

I personally liked this dressing but if your olive oil isn't light (or even extra light tasting), you are going to taste it in this recipe.  It was a bit much for my liking, so I added more coconut milk to it.  That made it better.  I also halved the recipe and it made a lot, so keep that in mind! 

1 egg

1 cup "light" olive oil

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1 teaspoon salt

1 teaspoon pepper

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

1/2 cup full fat canned coconut milk, stirred

1 handful fresh herb of choice (cilantro, parsley, or dill) or 3 tablespoons dried parsley

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week.