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Buttermilk Salad Dressing Recipe

Buttermilk Salad Dressing Recipe photo by Taste of Home

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This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. —Vickie Floden of Story City, Iowa

This recipe is:

Healthy

Quick

Diabetic Friendly

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Buttermilk Salad Dressing Recipe

Prep: 10 min. + chilling

Yield: 22 Servings

10 10

Ingredients

3/4 cup buttermilk
2 cups (16 ounces) 2% cottage cheese
1 envelope ranch salad dressing mix
Salad greens and vegetables of your choice

Directions

In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad. Yield: 2-3/4 cups.

Nutritional Facts 2 tablespoons (calculated without greens and vegetables) equals 23 calories, 1 g fat (0.55 g saturated fat), 3 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1/2 fat-free milk.

Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

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Buttermilk Salad Dressing

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Reviewed on May. 10, 2013 by janma

Thanks for this recipie. I have been making ranch with light sour cream. Sometimes I don't have the sour cream but we usually have cottage cheese. I had never thought of this substitution. Sometimes I add 2 or 3 tablespoons of Best Foods mayonaise for special ocasions.