Real Recipes From Real Home Cooks ®

parmesan-peppercorn ranch salad dressing

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Found this delicious-sounding recipe in Low-Fat Low-Cholesterol Cookbook. Photo: Simplyscratch.com 09-11-15

yield serving(s)
prep time 5 Min
method Refrigerate/Freeze

Ingredients For parmesan-peppercorn ranch salad dressing

  • 3/4 c
    lowfat buttermilk
  • ¼ c
    nonfat sour cream
  • 2 Tbsp
    fat free mayonnaise
  • 2 Tbsp
    grated parmesan cheese
  • ½ tsp
    dried parsley
  • ½ tsp
    dried chives
  • ¼ tsp
    dried oregano
  • ¼ tsp
    garlic powder
  • 1/8 tsp
    salt
  • 1/8 tsp
    freshly ground black pepper

How To Make parmesan-peppercorn ranch salad dressing

  • 1
    In a medium bowl, combine all ingredients, stirring gently with a whisk.
  • 2
    For best flavor, refrigerate, covered, for at least 30 minutes before serving.
  • 3
    Dressing can be refrigerated in an airtight container for up to five days.
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