A while back I began making my own salad dressings. I’ve never been a fan of creamy dressings; I mostly stick to an oil and vinegar base or switch it up with salsa. My husband though is not a big fan of vinaigrettes, his favourite is Ranch. I figured if he’s going to have his creamy dressings, I should be the one to make it. Just check out that long list of ingredients in this so-called “healthy” brand. Don’t be fooled by those labels!
You lost me somewhere after “frozen egg yolks”
Rockin’ Ranch Dressing
Yields 1 cup
1/3 cup Plain Full Fat Yogurt or Greek Yogurt
2 Tbsp olive oil
2 Tbsp water
2 Tbsp grated Parmesan cheese
2 tsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
1 tsp garlic powder (or one fresh clove, minced)
1 tsp onion powder
Salt and pepper to taste
Whisk all ingredients in a bowl and refrigerate for at least a few hours so the flavours can get to know each other – how you doin’? Store for up to one week in the fridge.
Nutritional Info for 1 Tbsp
22 Calories, 1g Carbs, 2g Fat, 1g Protein, 12mg Sodium, 0g Sugar
Homemade for the win! It’s lower in calories, fat, carbs and much lower in sodium – 88% to be exact!
I definitely married a meat and potatoes man and I know he isn’t always going to be eager to try the latest green smoothie I whip up or tofu but he does eat his veggies and loves salad – with this dressing 🙂
I was just looking into a healthier version of ranch dressing only days ago! Funny how things work out sometimes 🙂 Can’t wait to try this! – Marina
Oh that’s great! Hope you enjoy it 🙂 It makes a great dip too!
I usually make my own vinaigrette too, which fortunately my husband loves. But I bet he’d love some homemade ranch next time. Thanks for the great recipe!
You’re very welcome!! Hope you like it!