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Ranch Dressing (for Tossed Salad)

Recipe courtesy Cary Neff
Show:	Sara's Secrets
Episode:	Eating Right

2 cups Mayonnaise Nouvelle, recipe follows
1 tablespoon minced roasted garlic
1 teaspoon minced fresh garlic
1 teaspoon chopped green onion
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
1/2 cup low-fat buttermilk
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.

With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.

This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.

Per 2 tablespoons: Calories: 15; Protein 2g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Dietary Fiber 0g; Cholesterol 0g; Sodium 140mg

Mayonnaise Nouvelle:
2 cups plain, fat-free yogurt
2 cups (16-ounces) silken tofu
1 tablespoon minced roasted garlic
2 tablespoons fine herb vinegar or white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon sea salt
1/2 teaspoon ground white pepper

First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl.
In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Yield: 4 cups

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