Light Buttermilk Ranch Dressing
photo by Andi Longmeadow Farm
- Ready In:
- 1⁄4 cup dried parsley
- 3 tablespoons dried onion flakes
- 2 teaspoons dried chives
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground celery seed
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup fat-free mayonnaise (you will also add 1 T dry mix to these 2 ingredients for the dressing)
- 3⁄4 cup buttermilk
- To make the dry mix, combine the dry dressing mix ingredients in a bowl and mix well.
- Store the mixture in an airtight container in a dry place.
- To make the dressing, combine 1 T of the dry mix with the mayonnaise and buttermilk and mix well using a wire whisk.
- Store the dressing in a tightly covered container in the refrigerator.
- Makes 1 cup of dressing.
- Each 2 T serving contains approximately: 16 calories, negligible fat; 1 mg cholesterol; 112 mg sodium; 3 grams carbohydrate; 1 gm protein; negligible fiber.
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I was raised in the States and I have long enjoyed ranch dressing. I live in the UK now and ranch is nearly impossible to find here and when you do it is going to be the full fat kind which tastes great but I can't have because I have to keep to a low fat diet. So, I was happy to try this recipe and even more happy with the results. I liked that the dry mix was a separate step because that allows me to store a bit of that and then control the serving amount I want of the wet ingredients. So, If I wanted to do a smaller batch it would be easy to measure out for calorie counting. I had this on a green salad for my lunch today and have saved the rest in the fridge to have during the week. I am sure I will be making this again. Made for PAC Fall 2008.
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