Rockin’ Ranch Dressing

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 🙂