I know, I know. “Great” and “Low-Fat” do not belong in the same sentence when talking about salad dressing. Normally, I’d be in that camp. However, I was perusing one of my favorite blogs, www.SkinnyTaste.com, and I came across a recipe called Skinny Cucumber Ranch Dressing.
Skinny. Off to a good start.
Cucumber. I like cucumbers.
Ranch. My favorite!
Dressing. Well, let’s just see how this turns out.
All the ingredients were to my liking. There was nothing unnatural or hard to find. I didn’t need any carrageenan, carrot puree or disodium guanylate – which are listed, along with other unpronounceable ingredients, on a bottle of Light Ranch dressing. I actually had everything on hand except the buttermilk, yogurt, parsley and scallions. I was planning a trip to the grocery anyway, so I didn’t have to make an extra trip.
First, I added ½ cup buttermilk, ¼ cup light mayo and ¼ cup plain fat-free Greek yogurt to my Magic Bullet cup. Use a blender if you don’t have a Magic Bullet.
Then I cut a 4 inch section off of an English cucumber. I peeled it and cut out the center, where the seeds would be.
Then I chopped up 3 tablespoons of fresh parsley. I was afraid that dried parsley wouldn’t taste the same. I’m glad I decided to buy fresh. I used Italian Flat Leaf parsley.
Next came 1 clove of garlic. I cheated and used pre-chopped.
Then I added ¼ cup chopped scallions (just the green tops). You can use chives if you prefer.
The juice of ½ of a lemon came next.
Then I added the spices: 1/8th teaspoon garlic powder, ¼ teaspoon pepper and ¼ teaspoon salt.
I took it for a spin on the Magic Bullet.
Viola! This dressing fulfills its promise to be creamy and ranch-like.
Here’s the recipe in case you don’t want to print off all these photos:
Skinny Creamy Ranch Dressing
½ cup buttermilk
¼ cup light mayonnaise
¼ cup fat-free Greek yogurt, plain
1 small cucumber, peeled and seeded
3 tb. fresh parsley, chopped
1 clove garlic
¼ cup chives or scallions, chopped
juice of ½ lemon
1/8th ts. garlic powder
¼ ts. black pepper
¼ ts. salt
Put everything in a blender and process until smooth and creamy. Will keep 3 – 4 days in the refrigerator.