|Buttermilk Ranch Dressing|
Serves 2 on large salads (40 calories)
Serves 3 on medium salads (30 calories)
2 T 0% fat Greek Yogurt
1 T light mayonnaise
1 T low fat buttermilk
1 t lemon juice
1/4 t Dijon mustard
1/8 t onion powder
1/8 t garlic powder
1/8 t dried parsley flakes
1/4 t minced shallot
salt and pepper to taste
Measure and mix all ingredients together in a bowl shortly before serving - either on a salad or as a veggie dip. Taste and increase individual seasonings to your taste, this is a very fragrant, but mild starter dressing.
Increase the proportions by doubling to match the number of guests.
Easily thinned with more buttermilk or use less buttermilk for a thicker consistency and dip veggie into it.
Consider adding a little celery seed or chives or other fresh herb minced fine.
If you make it ahead of time and it gets too thick sitting in the fridge, just add a little buttermilk (1/2 teaspoon at a time) til it's just right.
For some of you, the shallot will be too intense of a flavor, so you may want to use a little less and taste to see if you like it.
Can be stored in a little sealed container for a few days, but dressing is best made fresh so don't make too big a batch.