The Not So Hidden Valley: Paleo Ranch Dressing

Let's not mince words: Ranch dressing is delicious. If you don't agree, might I point you here? I mean, don't get me wrong...I'm not of the "RANCH ALL THE THINGS!!!" camp, but I have been known to dip my Buffalo wings in a side of the stuff and I'm certainly not above pouring that shit all over a boring salad!!

Since adopting a paleo lifestyle though, Ranch dressing, even as a CONCEPT, has been off limits. Instead, I've had to get by on like, olive oil and balsamic crap or whatever else I can figure out to emulsify with vinegar (though this isn't bad a'tall). But salad dressing impersonators be damned! Because I've found a paleo Ranch dressing that is so good, I will never buy the bottled crap again!

 

I made this salad just so I could enjoy this dressing, btw.

Happy face lettuce leaf says "make this salad dressing...or the lady eats me!" (Spoiler alert: he's dead now.)

Paleo Ranch Dressing

By Paleo Table

• 1 cup paleo mayonnaise
• 1 cup canned coconut milk, shaken
• 1-2 Tbsp. fresh dill, minced
• 2 garlic cloves, minced into a paste with a bit of Kosher salt
• 1 tsp apple cider vinegar
• salt and freshly cracked pepper, to taste

Whisk all ingredients to combine. Season to taste with salt and pepper. Store in the refrigerator for however long it doesn't go bad.

TwoFaced: Spinach

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

Remember that time I said I hated salad? Okay, well, I do not hate THIS salad. This salad, that I made with spinach...

...proscuitto...

...cantaloupe...

...avocado...

...and walnuts.

This salad, that I topped generously with my Paleo Dijon Vinaigrette:

This salad, that tastes like the most delicious Italian panini you've ever eaten in your entire life...but without the bread.

This salad, that I wish I could eat every single day. And I mean it.

This salad, that I implore you to make as soon as possible. 

I mean, I said implore. That should really be all the reason you need.

I know Jenna did something divine with spinach for her TwoFaced recipe. You can check it out here!

Prosciutto, Melon, and Spinach Salad
Makes 2 large salads

• 2 cups baby spinach
• 1/3 pound prosciutto
• 1 canteloupe
• 1 avocado
• 1/4 cup diced red onion
• handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of Paleo Dijon vinaigrette.

Paleo Dijon Vinaigrette

I'm about to say something almost sacrilege to my gender: I hate salad. I just do. Like, if it's between salad and brussel sprouts, I'll pick brussel sprouts. Every time. And that's because brussel sprouts are delicious. But whatever.

The only way I have learned to enjoy most salads is by drowning them in salad dressing. Admit it...that's the reason you like salad too. ADMIT IT!! So when Jenna and chose our ingredient for tomorrow's TwoFaced recipe, I decided to make a salad, and in doing so, I needed a salad dressing. But I couldn't use anything from a bottle, because they're all loaded with dairy and sugar. I could have used oil and vinegar, but that's just gross. So I took to the internets for inspiration and found a mustard vinaigrette that I knew would be right up my alley.

It's super tangy, what with all the dijon, balsamic vinegar, and lemon juice in it, but it's creamy and the perfect complement to tomorrow's salad.

Paleo Dijon Vinaigrette 
Makes about 1/2 cup

• 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
• juice of half a lemon
• 3 Tbsp olive oil
• 2 tsp balsamic vinegar
• salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.