By Laura Mack
February 16, 2018
Ranch Salad Dressing delivers a rich, creamy texture and the tasty flavors of garlic, herbs, and a slight vinegar tang. It has quickly become one of our favorite low carb dressings. It’s yummy not only on salads, but also as a dip for low carb veggies, crackers, and pork rinds. I like to use it instead of mayonnaise in tuna salad or egg salad. There’s no reason to purchase ready-made dressings, which usually contain low-quality oils and other suspect ingredients when you can enjoy this versatile condiment in a matter of minutes.
The recipe was born of necessity recently when, in the process of making blue cheese dressing, I realized that I was out of blue cheese. Hmmm. I had a package of Boursin cheese on hand and decided to give it a whirl — literally — in my mini food processor with a few basic ingredients. Moments later, I was rewarded with a fast and flavorful dressing. Although I’m a big fan of Boursin and use it for all kinds of low carb dishes, this is not a sponsored post, just so you know!
Boursin Ranch Salad DressingBoursin is a brand of Gournay cheese. It is a soft, creamy cheese with a flavor and texture somewhat similar to cream cheese, although Boursin has a buttery flavor and slightly crumbly texture. It was invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it Gournay Cheese, after his small hometown of Gournay. There are about a half-dozen flavors that are available here in the USA. I generally use the “garlic & fine herbs” and “shallot & chives” flavors which are widely available, although I imagine that just about any flavor would be good. In a pinch, you could substitute plain cream cheese, but you’ll want to amp up the herbs and spices to your taste.
I’m writing this post while on a lovely visit with my husband and sisters-in-law in charming Sunriver, Oregon, so I’m going to keep this short and sweet, just like the recipe. It’s as simple as gathering together Boursin cheese, sour cream, and mayonnaise, along with your favorite light-colored vinegar (I like sherry here), a few dried herbs and spices, a dash of Worcestershire sauce, and a healthy dose of black pepper. Just give the ingredients a whirl in a small food processor or blender and it’s ready to go. It keeps well in the refrigerator for 7-10 days.
Give this Boursin Ranch Salad Dressing recipe a try — I predict that you’ll never go back to bottled dressing or ranch mixes again! What are some of your favorite ways to use ranch dressing, and how else do you use Boursin in your low carb eating? We’d love to hear your tips in the comments section!
Boursin Ranch Salad Dressing
Author: Laura Mack
Recipe type: Salad dressing/dip
Prep time: 5 mins
Total time: 5 mins
This Boursin Ranch Salad Dressing delivers a rich, creamy texture and the tasty flavors of garlic, herbs, and a slight vinegar tang.
3 oz / 84 grams Boursin cheese
3 oz / 84 grams mayonnaise
3 oz / 84 grams sour cream
1.5 tbsp / 22 grams sherry vinegar (or your favorite light-colored vinegar)
½ tsp / 3 grams Worcestershire sauce
½ tsp dried chives (or 1 tsp fresh)
¼ tsp dried dill (or ½ tsp fresh)
¼ tsp garlic powder (or 1 clove)
¼ tsp freshly ground black pepper, or more to taste
- Place ingredients in a small food processor or blender and whirl until smooth. Keep tightly covered in the refrigerator for 7-10 days.
Nutritional info* for 2 tablespoon serving (about 1 oz or 28 grams): 125 cal, 12.4 g total fat (88%), 1 g total carbs, 0 g fiber, 1 g net carbs, and 2.6 g protein.
*I use Living Cookbook 2015, along with package information and data from www.nutritiondata.self.com, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.