Homemade Chipotle Ranch on My Pretty Rainbow Salad

1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely chopped fresh chives
1/2 tablespoon dry parsely
1/2 tablespoon dry cilantro
2 teaspoons chopped chipotle in adobo sauce
equal pinches of cayenne pepper, cumin and paprika
Salt

Directions:

If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.






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