Low Fat Ranch Dressing Over Chopped Salad Recipes

LOW-FAT RANCH DRESSING

Steps:

• In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic. Cover and refrigerate for 6 hours or overnight to thicken. whisk before serving. serve over salad greens and vegetables of your choice. Refrigerate leftover dressing.

LOW FAT BUTTERMILK RANCH DRESSING

Steps:

• Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.

RANCH DRESSING (FOR TOSSED SALAD)

Steps:

• In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
• With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
• This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
• First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl.
• In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
• This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.

EASY LOW-FAT RANCH DRESSING

Steps:

• In a small bowl, combine the first five ingredients. Stir in buttermilk. Cover and chill for at least 8 hours before serving. Store any leftovers in the refrigerator.

LOW-FAT CREAMY RANCH SALAD DRESSING

Steps:

• In a food processor or blender, process cottage cheese and yogurt until smooth.
• Pour into bowl and stir in onions and seasonings.
• Cover and refrigerate for at least 30 minutes so flavors blend.
• Store for up to one week.
• Stir before serving.

LOW FAT RANCH DRESSING

Steps:

• Use a food processor, blender, or whisk by hand, all of the ingredients except buttermilk.
• Add buttermilk a little at a time until desired consistency is reached (If you like a thicker consistency, this can double as a dip or a spread).
• Chill 4-6 hours or overnight.
• Serve over crisp salad greens and garnish with croutons.
• For variation, omit salad herbs, and add 3/4 cup chopped green onion and 3/4 cup crumbled blue cheese or spicy Feta cheese.

LOW-FAT HERBED RANCH DRESSING

Steps:

• In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Steps:

• Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
• In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
• Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.