This is a dressing from Sarah Kagan's Epi-Log column on 8/12/09 from . She writes: This will make enough for one entree-sized salad and tastes like a thin, tangy ranch dressing. Since it's a not very thick, it's a good idea to use a bit more than you usually would, and add things to the salad that will kind of clump up and hold the dressing-I like chopped chives, grated carrots, and/or slivered almonds.