Homemade Balsamic Ranch Dressing – Twiins Style

Homemade Balsamic Ranch Dressing - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

Ranch dressing is delicious on salads, cooked vegetables, chicken tenders, and as a dip for fresh vegetables. When my grandsons were little boys ranch dressing was the perfect way to get them to eat fresh vegetables. They couldn't get enough. Actually, this dressing is good on everything!!! Our homemade Balsamic Ranch dressing is so good and easy to make you will never buy store-bought again! 😋❤️

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tsp. celery seed
  • 1 tsp. oregano
  • 1 tsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. white balsamic vinegar
  • salt & pepper to taste

Directions

  1. In a small bowl, whisk all the ingredients together and refrigerate for at least 2 hours.
  2. When ready to serve remove from refrigerator and pour over salad greens or vegetables.  Enjoy !

Notes: Try adding blue cheese crumbles and bacon crumbles on top for an added touch…Delicious!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Summertime Bean Salad – Twiins Style

Summertime Bean Salad - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

I'm always looking for ways to use the herbs I'm growing in my garden. I have quite a bit of Thai basil which I've made delicious chicken salad and Thai basil Chicken with but I wanted to experiment with other dishes. I made a summertime bean salad and added quite a few Thai basil leaves to see how it tasted...we loved it. You're still getting protein through the beans and this dish delivers big time on flavor. Enjoy by itself in lettuce leaves or as a side dish with no cooking as an added bonus during the hot summer! Naturally Gluten-Free. Enjoy. 😋❤️

Ingredients

  • 1 can (15 oz) Chickpeas, rinsed & drained
  • 1 can (15 oz) black beans, rinsed & drained
  • 1/2 large red onion
  • 1/2 cup celery, finely chopped
  • 1/4 cup EVOO
  • 2 Tablespoon good balsamic vinegar
  • 4 large cloves garlic, minced
  • ground black pepper, to taste
  • 1/3 cup fresh parsley, chopped
  • 1/4- 1/3 cup fresh Thai basil, chopped

Directions

  1. In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
  2. In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
  3. Pour the vinaigrette over the mixture and gently toss to coat evenly.
  4. Garnish with a few Thai basil leaves.

Notes: Leftovers can be added to rice & cooked green beans for a delicious side to basil pesto chicken.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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