Low Fat Ranch Dressing Over Chopped Salad Recipes

SUMMER CHOPPED SALAD WITH RANCH DRESSING

Steps:

• For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
• For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
• Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
• When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

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.

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 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 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 OVER CHOPPED SALAD

Steps:

• Combine the greens with carrots and radishes. Mix yogurt with grated onion, herbs, lemon juice. Paste the garlic by chopping it then add a generous pinch of coarse salt and mash with the side of your knife. Mix paste into dressing. Season the dressing with black pepper, to your taste. Pour the dressing evenly over the salad, toss and serve.