Salads are a great way to get healthy vegetables into you every day, and a nice dressing can really make the difference between a salad you feel you "have to eat" and one you actively look forward to consuming. I tend to go back and forth between oil/vinegar dressings and ranch dressings to keep my flavors fresh. I've tried many ranch dressings over the years. Ken's does a good job with theirs.
I just made a salad with half Ken's Peppercorn Ranch and half with standard ranch. I have to say, there isn't a huge difference. It might be slightly more peppery, but it's not a gigantic change. It does of course save a step for you, if you don't have access to a fresh pepper mill and don't want to deal with that hassle.
Certainly if both were the same price at the store, I would go with the peppercorn ranch to get that extra bit of flavor. If it cost a lot more for the peppercorn variety I'd just get normal ranch and use my pepper mill to spice it to my own personal level of desire.
I wouldn't keep peppercorn ranch and regular ranch in the fridge, for example, to give me "multiple options of flavor". But if someone offered me peppercorn ranch I wouldn't be worried about it being "too spicy" :)
Ken's Peppercorn Ranch has 180 calories, 19g of fat, 280mg of sodium, 1g of carbs and 0g of protein per serving. It is primarily vegetable oil, buttermilk and vinegar. It does need to be refrigerated once opened.
For those unfamiliar with ranch dressing - the second most popular type of dressing in the US - this was only invented in the 1950s by an actual ranch out in California. It is amazing to me that something so recent could become such a popular top seller! It goes to show the power of marketing, and of course the power of finding just the right combination of flavors.
Well recommended. Try to get a salad a day into your normal menu schedule!
Lisa Shea's Library of Low Carb Books
