Home-made Light Ranch DressingSubmitted by loveahug
Makes 8 servings
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For variety, add one of the following: 1/4 c bacon crumbles, extra fresh ground black pepper, minced sun-dried tomatoes, 2 T minced jalapeno, 2 T fresh basil + 1/4 c Parmesan, 1 T roasted garlic, or 1/4 c minced olives. For a thicker dressing, add 1 pkt unflavored geletin prepared with the buttermilk.
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Ingredients
| 1 1/4 |
c buttermilk |
| 1/4 |
c light mayonaise |
| 1/4 |
c mayonaise |
| 2 |
T vinegar |
| 2 |
cloves garlic |
| 2 |
T fresh chives |
| 2 |
T fresh parsley |
| 2 |
T shallots |
| 2 |
oz scallions |
| 1 1/2 |
t black pepper |
| 1 |
t salt |
Directions
- Whisk together buttermilk, mayos, and vinegar, then fold in crushed garlic, finely minced chives, parsley, shallots, salt and pepper, then add thinly sliced white and green parts of scallions.
- Refridgerate overnight before using.
- The dressing will be slightly thicker (a good thing) if you use freeze dried shallots.
- **Makes 8 x heaping 1/4c servings
Categories
Dairy, Salads, Advance
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Serving Size 68.7g |
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Amount Per Serving |
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| Vitamin A 4% |
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Vitamin C 7% |
| Calcium 6% |
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Iron 2% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
C |
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Bad points
High in sodium
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