Tuesday, March 7, 2017

Dump Ranch

Dump Ranch
Makes about 1.5 cups

1 egg, at room temperature
1 c. light olive oil
Juice from 1/2 lemon
2 Tbsp. red wine vinegar
1 tsp. salt
1 tsp. pepper
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 c. coconut milk
1/2 Tbsp. dried parsley
1/2 Tbsp. dried cilantro
(or you can use a handful of fresh herbs instead of dried herbs)

Put all of the ingredients in a blender and blend it on medium high speed for one minute.

Store in the fridge for up to a week.

Notes: This stuff is incredible. It tastes like actual ranch salad dressing. FOR REAL. 

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