Monday, April 1, 2024

Low-Fat Ranch Dressing

I tried this, and it's really delicious. You only need a little bit on your salad, so this will last a while.
I used balsamic vinegar, instead of cider vinegar, and it worked fine (it just changes the color).
It would also be great on any sandwich or burger.

It's from (I couldn't find it again to link to it)
I don't have the carb count, but it looks to be pretty low carb.


* 4 teaspoons olive or vegetable oil
* 2 teaspoons cider vinegar
* 2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
* 1/4 teaspoon dried marjoram
* 3/4 cup buttermilk
* 3 tablespoons nonfat plain yogurt
* 2 tablespoons fat-free mayonnaise
* 2 tablespoons finely chopped onion
* 2 tablespoons minced fresh parsley
* 1 garlic clove, minced


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.

Gluten free and low carb; not dairy free.


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