Homemade Ranch Dressing

As a heart attack survivor and now having an ICD I was told to really watch my salt and fat intake. I actually have never been one to use the salt shaker, but let’s face it, I like food. I am always thinking of ways to make something healthy so that it is something that I can eat but at the same time has flavor. My poor family has gone through a lot with my attempts at making our usual meals healthy. I have gotten the eye rolls because it “just doesn’t taste the same”.

I have been making our own Italian dressing for 1 1/2 years now. I don’t use it for pasta salads that I am taking to a picnic because it does have just a little different flavor that not everyone might like. I was really missing the ranch dressing on salads so I found a recipe that isn’t too bad and it is low in salt and fat. I like the flavor even though the original recipe calls for fresh herbs and I don’t grow that many herbs.

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I do grow my own parsley and I store it in a canning jar with an old salt shaker lid under the band, not sure if you can see it in the picture.

The basic recipe for the dressing is very simple. I don’t buy buttermilk from the dairy section as I would never use it up quick enough so I just buy the powdered version to keep in my pantry.

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Just make one cup buttermilk.

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Dump the buttermilk and the remaining ingredients into a bowl and mix thoroughly.

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Pour it into a container and store in the fridge for at least 2 hours before eating. The flavors need to blend so the longer you wait, the better the flavor.

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When you first make it, it is runny. It does thicken while it is in the fridge so don’t worry. It isn’t store bought, but I really like it. When I eat this, I let the flavors marinate in my mouth. I know I am weird but hey, I haven’t had ranch dressing in a VERY LONG time. This is a low-fat and lower in sodium dressing than any store bought ranch.

1 cup low-fat buttermilk

1/2 cup fat-free sour cream

1 tablespoon fresh dillweed

1 tablespoon fresh parsley

1 tablespoon Dijon mustard. I tried to find the lowest sodium possible.

2 teaspoons dehydrated minced onion

1/4 teaspoon garlic powder

1/8 rounded teaspoon pepper.

Mix ingredients together and store in fridge.

This a dressing that is a mainstay in my house now. It isn’t hard to make as it literally only took me 5 minutes to get the ingredients out and to mix it up.

Now if the garden veggies were ready, I could have a fresh salad for lunch. Oh well, maybe in a few weeks.

 

Beth

 

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