If you’re like me, a full bottle of salad dressing often expires before I can use it all. Plus, ready- made salad dressings tend to be loaded with hidden sugar, salt, and fat.
By making your own ranch dressing, you can control the fat, the flavors, and the portions.
This recipe from Oregon State University Extension uses a fraction of the buttermilk and mayonnaise typically used when you mix up a batch of dressing using a packet of premixed spices.
By choosing low-fat mayo and buttermilk, you can cut back on fat. Adjust the spices to suit your taste. Maybe you want to kick up the heat by adding a bit of cayenne. Other fun ideas to try are dill weed or a splash of lemon juice.
Homemade Ranch Dressing
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon each salt and pepper
1/4 cup low-fat mayonnaise
1/2 cup low-fat buttermilk
Combine all ingredients in a small bowl and stir until smooth. Cover and chill until ready to serve.
Refrigerate leftovers within 2 hours.