Prep 5 mins
Cook 1 min
A low-fat alternative to Hidden Valley-type ranch dressings.
- 1⁄2 cup cold water
- 1 teaspoon cornstarch
- 1⁄3 cup low-fat mayonnaise
- 1⁄3 cup buttermilk
- 1⁄2 teaspoon chopped garlic
- 1 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vinegar
- fresh ground pepper
- In small saucepan, combine water and cornstarch.
- Mix well.
- Bring mixture to a boil over high heat, stirring constantly.
- Simmer 1 minute, remove from heat and cool.
- In small jar, combine all ingredients except pepper.
- Place tightly fitting lid on jar and shake well.
- Add pepper to taste.
I was pleasantly suprised to find I liked this recipe. I live in Singapore where American brand salad dressing is outrageously priced, and it's rare you even find light versions of ranch. Watching calories and eating a lot of salads, I was getting frustrated with the number of calories blown on salad dressing. This is definitely a good remedy to the problem! Also, I didn't have buttermilk, so I added vinegar to milk to make it. Next time I may reduce the amount of vinegar, but it has a good zing to it this time. Maybe I'll add a little parmesean cheese next time.
This made a good dressing for our dinner salad, but I have to confess that I used regular mayonnaise because that is all I had and am very partial to it. I liked the flavor that the dill provided. Thanks for posting.