Ranch Dressing (for Tossed Salad)

Total Time:
31 min
30 min
1 min

2 1/4 cups

  • 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
  • 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
  • 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:
  • 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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