Ranch Dressing - cooking recipe

Ingredients

mixed herb (Makes 1/3 cup)
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons msg
2 teaspoons black pepper
8 teaspoons dried parsley flakes, crushed between your palms
Dressing (use 2 tablespoons of mixed herbs)
1 cup mayonnaise (Hellmann's style)
1/2 cup sour cream (I use Light. Do not use no-fat.)
1/2 cup buttermilk (Low-fat is okay. Do not use no-fat.)

Preparation

Herb Mix:
Crush parsley flakes between your palms until they are the consistency of powder.
Add all other herb mix ingredients and blend well.
Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.].
Dressing:
Combine all ingredients and whip with a wire whisk.
Refrigerate for several hours before serving so that flavors can meld.
Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold.
HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over.
Discard unused dressing according to expiration dates on your dairy products.