Parmesan-Peppercorn Ranch Salad Dressing

2 reviews, 4.5 star(s). 100% would make again

Ready in 1h

Try this Parmesan-Peppercorn Ranch Salad Dressing recipe, or contribute your own.


1/4 ts Garlic powder
2 tb Parmesan cheese
1/8 ts Salt
1/2 ts Dried chives
1/4 c Nonfat sour cream; or lowfat
1/8 ts Black pepper
2 tb Fat-free mayonnaise
1/2 ts Dried parsley; crumbled
1/4 ts Dried oregano; crumbled
3/4 c Lowfat buttermilk

Original recipe makes 8



INTRO: Makes 1 cup. Salad dressing or dip for raw vegetables. VARIATION: try other peppercorn: pink, or green, etc. Combine all ingredients in a medium bowl, stirring gently with a whisk. For the best flavor, refrigerate, covered, for at least 30 minutes before serving. Dressing can be refrigerated in an airtight container for up to 5 days. PER 2 TBS 27.5% cff: 24 cals; 1 g fat; 2g prot; 3g carb; 2mg chol; 124 mg sod. CAUTION: If you want to use fresh herbs, wash them well and spin them dry; use the dressing the same day. Do not store more than 24 hrs. >Recipe from American Heart Associations Low-Fat, Low-Cholesterol Cookbook (2nd ed) Random House. Recipe by: American Heart Assn. (1997) 2nd Ed. Posted to MC-Recipe Digest by KitPATh on Mar 09, 1998

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Good recipe with great customization possibilities.
worldofaaron 4y ago

Excellent receipe. I tried to find some inspiration to substitute the Asiago-Peppercorn dressing you can buy in grocery stores. This dressing has no preservatives, which makes it less sour. I used fresh herbs from my yard, which makes it even more yummy... and I used a mix of Asiago and Parmesan cheese. I will continue to tune the receipe, but this is an excellent foundation to start from
JoeColorado 5y ago

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