Buttermilk Ranch Dressing

The thing about this wonderful salad dressing is, well it?s not just for salads. Think about it. How many ways can you use ranch dressing? Unbelievably, I really enjoy using it over steamed vegetables.



And the thing I like most about this recipe is that it is a much lower calorie version ? still very flavorful and so very fresh tasting.



Like all homemade dressings, make up a batch and store in the refrigerator for about a week, stirring before every use. This recipe makes about 2 cups. Enjoy!



Buttermilk Ranch Dressing


1 1/3 cups nonfat milk
2 teaspoons cider vinegar
2/3 cup low-fat no egg mayonnaise
4 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 garlic clove, finely minced
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar

Combine the milk and cider vinegar in a bowl and let stand for about 3 minutes or until it thickens. Whisk in the remaining ingredients until smooth. Store in a sealed jar in the refrigerator up to a week.