Light Ranch Dressing + Weekly Menu

Confession #1: I love ranch dressing.

Confession #2: I am loyal to Hidden Valley’s (light) ranch dressing because it’s that good.

However, there’s very little about ranch dressing — even the low-fat stuff — that’s good for you.

I am a bit perplexed with myself as to why it has taken years of serious kitchen magic to finally come around to making homemade light ranch dressing. The ingredients are ones that I generally have on hand and the preparation is very, very simple. Greek yogurt, buttermilk, and mayonnaise comprise the bulk of what makes ranch dressing.

I didn’t do a cost break-down on this recipe, but I can say with 99.9% certainly that it’s cheaper than the beloved Hidden Valley ranch I (used to) stock.

I love ranch dressing on salads, and as a dipping sauce for veggies. I love that this is a recipe that most any child will love and adore…and not notice that it’s a healthier version. I mean, what kid doesn’t love ranch dressing?!

I also know that when Buffalo Chicken Dip becomes a staple around college football time, this ranch dressing will help to lighten up that recipe a bit! Mr. Prevention can indulge with a bit less guilt and side-eye from yours truly.

I’m just glad that this dietitian can now enjoy a great light ranch dressing that is homemade and lower in calories, fat, and sodium! This is a recipe to be found at all times stocked in my fridge!

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Light Ranch Dressing adapted from The Gourmet Cookbook, via Confections of a Foodie Bride and Pink Parsley

1/2 cup low-fat mayonnaise
1 cup fat-free Greek yogurt
2 tsp olive oil
1 cup low-fat buttermilk
3 Tbsp fresh chives, finely chopped
1/4 cup fresh parsley, chopped
1 large clove garlic, minced
juice of 1/2 lemon
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:

In a blender or food processor, combine all the ingredients and puree until smooth. Taste and season with additional salt and pepper, if desired. Store in an air-tight container or jar in the fridge.

Yield: 20 servings (2 tablespoons each)

Nutrition Information (per serving): 30 calories; 2 g. fat; 3 mg. cholesterol; 126 mg. sodium; 1.7 g. carbohydrate; 0 g. fiber; 1.6 g. protein

Result: Delicious! If you want a thicker ranch, add less buttermilk. For a thinner consistency, add more buttermilk. I prefer a fairly thin consistency, so I upped the buttermilk to 1 cup. Mr. Prevention loved this homemade version and it was so easy to throw together. Not only did I love the taste, but the nutrition stats get my stamp of approval, for sure! Enjoy!

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Short week next week as we will be traveling to Seattle!

Weekly Menu: June 3rd – June 6th

• Sunday: Spicy Kale-Stuffed Shells
• Monday: Baked Macaroni with Tomato Sauce and Goat Cheese
• Tuesday: Chicken and Basil Stuffed Twice Baked Potatoes
• Wednesday: Summer Vegetable Soup

Today I am going to a cooking demo & signing by Paul Qui with my old co-worker and Gina! Excited!!

Be well,