Low-Fat Ranch Dressing Recipe

5 1
Low-Fat Ranch Dressing Recipe
Low-Fat Ranch Dressing Recipe photo by Taste of Home
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Low-Fat Ranch Dressing Recipe

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5 1
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"No one will believe this creamy, fresh tasting dressing is low in fat," conveys field editor Connie Simon of Reed City, Michigan. "It has wonderful traditional ranch flavor."
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 4 teaspoons olive oil
  • 2 teaspoons cider vinegar
  • Artificial sweetener equivalent to 2 teaspoons sugar
  • 1/4 teaspoon dried marjoram
  • 3/4 cup buttermilk
  • 3 tablespoons plain nonfat yogurt
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced

Directions

In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic. Cover and refrigerate for 6 hours or overnight to thicken. whisk before serving. serve over salad greens and vegetables of your choice. Refrigerate leftover dressing. Yield: 1-1/4 cups.
Originally published as Low-Fat Ranch Dressing in Taste of Home December/January 1999, p16

Nutritional Facts

2 tablespoons: 30 calories, 2g fat (0 saturated fat), 1mg cholesterol, 44mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

  • 4 teaspoons olive oil
  • 2 teaspoons cider vinegar
  • Artificial sweetener equivalent to 2 teaspoons sugar
  • 1/4 teaspoon dried marjoram
  • 3/4 cup buttermilk
  • 3 tablespoons plain nonfat yogurt
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  1. In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic. Cover and refrigerate for 6 hours or overnight to thicken. whisk before serving. serve over salad greens and vegetables of your choice. Refrigerate leftover dressing. Yield: 1-1/4 cups.
Originally published as Low-Fat Ranch Dressing in Taste of Home December/January 1999, p16

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