Do you get tired of the olive oil and lemon juice dressings? I did, so I went on a Healthy Ranch Dressing research campaign, experimented with a few and then added my personal twist to it. You can create the thickness you like depending on how much almond milk you use. As a thicker dressing, you can use it as a dip for raw veggies. I like LOTS of fresh dill and chives to really spice it up. Let me know what you think. This recipe makes enough for several servings. The longer it sits, the more flavorful it gets. Bon Appétit!

In a small bowl, add juice from ½ lemon and add ½ cup unsweetened almond milk.

Whisk gently and let it sit so it can thicken and curdle.

In a larger bowl, add the following ingredients together and stir gently:

2 cups healthy mayo (I like Vegenaise made with grapeseed oil)

¼ cup fresh parsley (1 Tbsp. dried)

¼ cup fresh dill (1 Tbsp. dried)

¼ cup fresh chives (1 Tbsp. dried)

1 tsp. garlic powder or fresh minced garlic

½ tsp. onion powder (1 Tbsp. fresh minced onion)

½ tsp. salt

When well stirred, add the almond milk to the mayo. This is where you can experiment to see how thick you want your dressing. Add all the almond milk or less for a thicker dressing. Enjoy over a crunchy organic salad of your choice.