Low Fat Peppercorn Dressing Recipe

Low Fat Peppercorn Dressing Salad Recipe Onion Ranch Dressing Lean how to cook Peppercorn Dressing in easy way with Onion Ranch at my learning school.

Peppercorn Dressing
Peppercorn Dressing

Lower Fat Peppercorn Dressing

This is my favorite dressing recipe. It’s similar to a ranch dressing, but with a little extra pop from the peppercorns.

1 cup (225 g) low fat mayonnaise

1 cup (235 ml) low fat buttermilk

2 teaspoons (0.2 g) dried parsley

1 teaspoon (3 g) onion powder

1/4 teaspoon (0.8 g) garlic powder

1/4 teaspoon (0.3 g) dried dill

1 teaspoon (1.7 g) black peppercorns, coarsely cracked

Mix all ingredients together well. Refrigerate overnight before using.

Yield: 16 servings

Per serving: 51 calories (87% from fat, 1% from protein, 12% from

carbohydrate); 0 g protein; 5 g total fat; 1 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 1 g sugar; 10 mg phosphorus; 3 mg calcium; 0 mg iron; 120 mg sodium; 13 mg potassium; 42 IU vitamin A; 0 mg ATE vitamin E; 0 mg vitamin C; 5 mg cholesterol; 8 g water

Tip: You can crack the peppercorns by putting them in a plastic bag and beating

on them with a mallet or rolling pin, so you might want to try this recipe on a day when you are feeling a need to release some frustration.

Onion Ranch Dressing

This dressing is better if you make it ahead of time and let it sit at least overnight so the herbs soften and the flavor develops.

1/2 cup (120 ml) buttermilk

1 cup (225 g) low fat mayonnaise

1 teaspoon (3 g) onion powder

1 teaspoon (0.1 g) dried parsley

1 1/2 teaspoons (6 g) sugar

1/2 teaspoon (1.5 g) garlic powder

1/2 teaspoon (1.5 g) dry mustard

1/4 teaspoon (0.2 g) dried thyme

1/4 teaspoon (0.2 g) dried basil

1/4 teaspoon (0.3 g) dried oregano

1/4 teaspoon (0.3 g) dried rosemary

1/4 teaspoon (0.2 g) dried sage

1/4 teaspoon (0.5 g) freshly ground black pepper

Mix all the ingredients together. Store in the refrigerator in a tightly covered jar.

Yield: 12 servings

Per serving: 75 calories (81% from fat, 3% from protein, 16% from

carbohydrate); 1 g protein; 7 g total fat; 1 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 3 g carbohydrate; 0 g fiber; 2 g sugar; 22 mg phosphorus; 16 mg calcium; 0 mg iron; 170 mg sodium; 32 mg potassium; 53 IU vitamin A; 1 mg ATE vitamin E; 0 mg vitamin C; 7 mg cholesterol; 20 g water Reduced-Fat Buttermilk Dressing

I’ve had a difficult time finding low fat buttermilk around here, but when I can, this is one of the things I make. You can also make this with nonfat buttermilk powder.

You can vary the herbs depending on what you like.

1/4 cup (56 g) low fat mayonnaise

1/2 cup (120 ml) low fat buttermilk

1 tablespoon (10 g) onion, minced

2 teaspoons (2 g) dried dill

1 teaspoon (0.7 g) dried basil

1 tablespoon (0.4 g) dried parsley

1/4 teaspoon (0.8 g) garlic powder

1/8 teaspoon (0.3 g) cayenne pepper

Combine ingredients in a blender or food processor and process until smooth.

Refrigerate several hours before serving to allow flavor to develop.

Yield: 6 servings

Per serving: 44 calories (71% from fat, 8% from protein, 21% from carbohydrate); 1 g protein; 4 g total fat; 1 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 2 g sugar; 28 mg phosphorus; 34 mg calcium; 0 mg iron; 102 mg sodium; 59 mg potassium; 123 IU vitamin A; 1 mg ATE vitamin E; 1 mg vitamin C; 4 mg cholesterol; 26 g water

Tip: Replacing one teaspoon (1 g) of the dill with oregano or Italian seasoning would give you a good ranch-type dressing.