Good Ol' Ranch Dressing Made Better

by Laura Donnelly — February 28, 2007

Our third condiment of the week is a classic salad favorite. We all know how good ranch dressing is on any crunchy lettuce salad, but try it as a dip for crackers or veggies, or as a side dressing for poached salmon in the summer time.

Makes about 1 cup

1 cup low-fat mayonnaise (or soy mayonnaise)
1 teaspoon minced garlic
1 Tablespoon scallion, chopped
2 Tablespoons parsley
2 teaspoons fresh basil
2 Tablespoons chives
1/4 cup low fat buttermilk
1/4 teaspoon salt
1/4 teaspoon black pepper

Process all ingredients in a food processor or blender. Scrape down the sides of the bowl or blender to get all the herbs nicely blended. Chill. This dressing will keep for about 4 days in refrigerator.