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Buttermilk Ranch Dressing
Ben Gebo Photography
[donotprint]STRATEGY SESSION: In its typical incarnation, ranch dressing is loaded with saturated fat and cholesterol, but I slim it down with reduced-fat buttermilk and mayo. I also use low-fat Greek yogurt instead of sour cream. By the time you add all the flavorings, you won't miss the fat.
Super-Bowl-mania is everywhere, especially in the food world. You'd think no one were going to eat anything but ribs and chili between now and February 6th. Even if that were true, you'd need something on the side and this Truffehead has in mind a cool, crisp salad with a creamy, tangy dressing.
Ranch dressing goes well with the barbecue and Tex-Mex that always star in Super Bowl spreads, and this one will help balance out the inevitable party excesses. For convenience, you can make the dressing a couple of days in advance, and the quantities can be increased proportionately if you're feeding a crowd.
Serving suggestions: I love this dressing on a salad of romaine lettuce, cucumbers, red onions, cherry tomatoes, and fresh green chiles-- mild or hot.[/donotprint]
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deana@lostpastremembered
I just love buttermilk especially now that I have found a gorgeous organic version with huge personality. I can see this as a dressing… but it also would be great as a marinade for baking chicken (a favorite use of mine!). It’s good to get all that creamy goodness without fat!
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