Monday, March 28, 2011

Homemade Buttermilk Ranch Dressing (Lightened)

I recently tried to make my own ranch dressing. It's better when you can control your own ingredients and punch up your favorite flavors. We love the results of this home-made experiment, Since my friend, Chelsea, asked for the recipe, I'm sharing it below.

Be aware that this dressing is more liquid-y, but we prefer that to more fat--in this case, a little fat goes a long way. Play around with it and see how you like it. This salad dressing is really, really good--less fattening-yet creamy, tangy, and full of flavor. PERFECT with BLT salads.

  • 1/2 cup mayonnaise (light is best--but my favorite is the Grapeseed Vegenaise version)
  • 1/4 cup reduced fat buttermilk
  • Juice of 1 lemon (freshly squeezed)
  • 1-2 cloves garlic, crushed (mince very finely if you don't have a garlic crusher)
  • 1 handful of fresh basil leaves (or 1 tsp. dried basil--but fresh is really better in this case)
  • ~1 tsp. extra virgin olive oil
  • ~1/8 tsp. cracked black pepper
  • ~1/4 tsp. salt (taste--and add more if necessary)

Place all ingredients into a blender or a small food processer. Blend until incorporated.

Makes enough dressing to cover at least two family sized salads (sorry, I did not measure--but I assume the recipe is close to yielding 1 cup).

Keep dressing covered in the refrigerator for up to one week. Enjoy!!

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