As we changed our style of eating years ago, I tried to add more salads. Ranch dressing is a favorite at our house, but when you go on a very restricted diet, you have to make adjustments. And for a time, we were completely dairy free. Since ranch was totally out, we had to find a suitable substitute that wasn't full of preservatives, soybean oil, or canola oil. This is by far my favorite dressing and I love to make it ahead so the flavors mix.
1/3 cup Extra Virgin Olive Oil (can substitute with flax, avocado or grapeseed oil individually or blend 2 oils together)
Juice from 1 lemon – fresh squeezed (will yield approximately ¼ cup)
1 ½ tsp local raw honey
1 tsp mustard (I prefer a deli-style mustard or a course ground organic mustard)
½ tsp salt
black pepper
1 garlic scape or 1 clove garlic, chopped or minced
About 12 fresh basil leaves (or dried leaves to taste – I usually add ½ – 1 tsp)
1 TBS fresh thyme Put everything in blender and chop til no large pieces of garlic remain. Taste. If too sour, add more raw honey, or more oil if too acidic in taste. Adjust seasonings based on taste preference as well. Since I always have dried herbs on hand, I tend to use those. I don't typically measure the herbs – just dump what I think looks right and adjust according to taste. An italian herb seasoning blend also works well in this. Refrigerate what is not used. Shake before using.
Use up within a week or two.