parmesan-peppercorn ranch salad dressing

Name: PARMESAN-PEPPERCORN RANCH SALAD DRESSING
Prep time: 5 min
Cuisine: American
Ingredients: 3/4 cup(s) lowfat buttermilk; ¼ cup(s) nonfat sour cream; 2 tablespoon(s) fat free mayonnaise; 2 tablespoon(s) grated parmesan cheese; ½ teaspoon(s) dried parsley; ½ teaspoon(s) dried chives; ¼ teaspoon(s) dried oregano; ¼ teaspoon(s) garlic powder; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) freshly ground black pepper

43 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Sep 11, 2015

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

Rate

prep time 5 Min

cook time

method Refrigerate/Freeze

yield Makes about 1 cup

Ingredients

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

How To Make parmesan-peppercorn ranch salad dressing

Step 1

In a medium bowl, combine all ingredients, stirring gently with a whisk.

Step 2

For best flavor, refrigerate, covered, for at least 30 minutes before serving.
Step 3

Dressing can be refrigerated in an airtight container for up to five days.
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