Low-fat buttermilk adds zest and reduces calories in this Ranch salad dressing and dip recipe
Love Ranch dressing but want to cut down on some of its high-calorie ingredients? Use shredded vegetables and herbs to bulk up and thicken this low-fat but flavorful version of Ranch dressing. You need a food processor with a shredding mechanism to prepare the vegetables. The recipe makes about 1 quart of dressing, which also can be used as a vegetable dip.
Instructions
Making Low-Fat Veggie Ranch Salad Dressing and Dip
1. Wash and peel the carrot. Using the shredder or grater mechanism on the food processor, shred the carrot. Remove the grater mechanism and add the chopper blade to the food processor with the shredded carrot remaining in the processor bowl.
2. Remove the stems from the parsley and add the leaves to the processor bowl. Clean the scallions, removing skin and roots. Coarsely chop the scallions and add them to the bowl as well, along with the coarsely chopped green pepper and tarragon. Process on low until all ingredients are finely chopped.
3. Add the buttermilk, salt and pepper. Mix all ingredients on the PULSE setting for a few seconds.
4. The dressing can be transferred to a glass jar or plastic container and will keep in the refrigerator for up to two weeks.
Tags: food processor, food processor with, , processor bowl, processor with, Ranch dressing, Ranch Salad
