Why You’ll Love This Recipe
A good brunch always includes a fresh salad, and this one delivers: the kefir keeps it light and tangy without the weight of a fully mayo-based ranch. It’s colorful, seasonal, and full of texture. The creamy Parmesan ranch dressing pulls it all together with a savory punch that’s not too heavy — just enough to cling to crisp Little Gem leaves, juicy radishes, and snap peas.
The salad is endlessly flexible, whether you’re serving it with grilled salmon or adding chickpeas for a plant-based meal. The best part? This dressing doubles as a dipping sauce for onion rings or even French fries.
Before we dive into the recipe, if you enjoy making your own dressings from scratch, don’t miss My Favorite Everyday Salad Dressings for even more inspiration.
Ingredients You’ll Need
- Kefir or buttermilk – Provides tang and lightness; dairy-free yogurt also works well for a plant-based version.
- Mayo or sour cream – Adds creaminess and body; Pamela prefers soy-free Vegenaise.
- Parmesan cheese – Freshly grated is best for flavor and smooth blending; Pecorino or vegan parm are great swaps.
- Fresh herbs – Chives, dill, parsley, and basil build a bold, balanced herbaceous profile. Use dried if needed, but reduce quantity slightly since dried herbs are more concentrated than fresh.
- Lemon juice – Adds brightness and balances the richness of the cheese and mayo.
- Garlic powder, cayenne, dried mustard – Layered pantry spices that give warmth and depth.
- Agave or sugar – Just a touch to mellow out the acidity.
- Sea salt and freshly cracked pepper – Essential for seasoning and balance.
For the Market salad
- Little Gem or romaine lettuce – Sturdy greens that stand up well to a creamy dressing.
- Watermelon radish or standard radishes – For crunch and color.
- Sugar snap peas – Keep whole or julienne for added texture.
- Avocado – Adds creaminess and richness.
- Walnut meal or chopped walnuts – A toasty crunch that complements the dressing.
- Herb leaves and edible flowers – Optional but lovely for color and garnish.
This dressing makes about 1½ cups — enough for 4–6 servings of salad or a full crudité platter.
How to Make This Parmesan Ranch Dressing
Step 1: Add all of the dressing ingredients to a mixing bowl.
Step 2: Stir all dressing ingredients together until well combined.
Step 3: Prepare your salad ingredients and place in a large bowl. Add just enough dressing to coat the greens lightly, then toss gently.
Step 4: Plate and finish with herbs, avocado, and walnut meal as garnish.
If you love pairing creamy dressings with hearty greens, check out this Crunchy Kale Salad with Almond Vinaigrette as a delicious alternative.
Recipe Tips
- Let the flavors meld: For best taste and texture, let the dressing sit for at least 10–15 minutes before serving. It allows the herbs and spices to fully bloom.
- Storage guidance: Store leftover dressing in a jar with a tight-fitting lid in the fridge for up to 5 days. If it thickens too much, stir in a splash of kefir or lemon juice to loosen it up.
- Emulsification help: If the dressing separates after refrigeration, just whisk or shake vigorously to bring it back together.
- Flexible herbs: If you don’t have all the fresh herbs on hand, start with dill and chives. They create the most classic ranch flavor profile.
- Batch prep: This recipe can easily be doubled and used as a dip for crudité or grilled meats. It’s a great make-ahead option for entertaining.
Serving Suggestions
Make this salad a complete meal by adding poached or roasted salmon, grilled chicken, or chickpeas. It also pairs beautifully with quiche, roasted vegetables, or a seasonal soup for a balanced brunch spread.
Recipe FAQs
Yes — it stores beautifully in the fridge for up to 5 days. The flavor improves as it sits.
Absolutely. Use a cashew or coconut-based yogurt and vegan Parmesan. Skip the mayo or swap in more yogurt.
Use the dried versions listed, or skip one or two if needed. The flavor is still great with a simple blend.
Yes! It’s thick enough for veggies or chips as-is, and even better for onion rings or french fries. If needed, chill it longer to thicken.
This salad is as beautiful as it is flavorful — perfect for brunch, lunch, or a light dinner. The Parmesan Ranch Dressing ties it all together with just enough indulgence. Try it this week and let me know how you customize it — I’d love to hear your seasonal spins!
More Delicious Dressings
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Homemade Parmesan Ranch Dressing (Perfect for Market Salads)
Ingredients
Dressing
- 1 cup plain kefir or buttermilk or non-dairy yogurt like cashew or coconut
- ¼ cup mayo or sour cream, I use soy-free Vegenaise
- ⅓ cup freshly grated Parmesan cheese or Pecorino or vegan Parmesan
- 2 Tablespoons chopped fresh chives or 1 teaspoon dried or 1 scallion, finely chopped
- 1 Tablespoon chopped fresh dill or 1 teaspoon dried
- 1 Tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 Tablespoon fresh basil
- 1 to 1 ½ Tablespoons fresh lemon juice
- ¾ teaspoon garlic powder
- 1 teaspoon agave or sugar
- Pinch of cayenne or hot sauce
- ½ teaspoon dried mustard
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste
Market Salad
- 4-6 heads of Little Gem lettuce or 1 head of romaine, or the equivalent of your favorite mixed lettuces
- 1 watermelon radish, julienned or 2-3 standard radishes thinly sliced
- A big handful of sugar snap peas, julienned or left whole
- 1 Avocado, sliced
- A generous sprinkle of walnut meal or ⅓ cup walnuts, finely chopped
- Extra leaves of fresh herbs
- 1 edible flower, petals only
Instructions
- Stir dressing ingredients together.
- Toss salad components with enough dressing to coat lightly.
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