Healthy Ranch Dressing Recipe
The great taste of ranch dressing without the guilt! You’ll love this healthy ranch dressing recipe.
Ranch dressing is such a classic. Everyone’s favorite, right? On tables at weddings — ranch, Italian. Served on the side of chicken tenders, ranch. Ever dip your french fries in ranch? How ’bout your breadsticks and pizza crust? Ever poured it on top of a baked potato? Oh yeah…and it’s pretty good on salad too.
The only thing better than ranch dressing is buttermilk ranch.
The only thing better than buttermilk ranch is homemade buttermilk ranch.
The only thing better than homemade buttermilk ranch is reduced fat homemade buttermilk ranch dressing.
The only thing better than reduced fat homemade buttermilk ranch dressing is a reduced fat homemade buttermilk ranch dressing recipe that still tastes amazing.
(PS: Can we talk about how many disgusting reduced-fat ranch dressings are out there? Eww.)
I teamed up with United Dairy Industry of Michigan (UDIM) to bring you this delicious ranch dressing recipe. I used plain Greek yogurt (duh) in addition to the buttermilk that really makes this recipe what it is. Plenty of herbs (both fresh and dried) and a good dose of garlic, salt, and pepper make this the ranch dressing you know and love. I also added just a bit of mayonnaise (I use the kind made with olive oil) to give this a really smooth, rich taste without tons of added calories.
I’ve given you all some salad tips in the past, and while ranch is a versatile dressing, I feel it is best suited to a “traditional” greens and vegetables salad. Croutons highly recommended. Below is what I’d recommend when you’re building your perfect salad to be dressed with ranch. Of course this isn’t an exhaustive list, but it should get the wheels turning a bit. You’ll notice I don’t add in any fruit as I don’t think it goes well with the garlicky, herby flavor of the ranch.
Base (choose one or a mixture)
iceberg lettuce (not my fave but for some people it’s the only way to go)
leaf lettuce (red or green)
Vegetables (the more the better)
Proteins (if you desire to have it as a main course)
grilled chicken breast, sliced
grilled steak slices
canned beans (drained and rinsed)
hard boiled egg
Extras (choose just 1-2 or you’re not eating something healthy anymore)
grated sharp cheddar cheese
croutons (bonus points for homemade croutons)
I kept my salad super simple because it’s what I had in the house: Spinach, tomatoes, cucumbers and croutons. I also might have dipped some cheesy breadsticks in this dressing too.
Craving more? Here are some great salad ideas!
- 3/4 cup buttermilk
- 3 tablespoons plain nonfat Greek yogurt
- 2 tablespoons mayonnaise made with olive oil
- 1 clove garlic, finely minced
- 1 teaspoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- pepper to taste
- Mix all ingredients in a jar and shake until well combined. May also use a whisk to combine. Store in covered container for up to a week.
Garlic intensifies the longer this sits. I used a large clove of garlic and it was quite strong so adjust accordingly depending on how much you love garlic.
Nutrition Information:Yield: 8 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 52 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 3mg Sodium: 200mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 1g
Husband’s take: He’s not a huge ranch dressing fan (I KNOW! So weird.) but he probably wouldn’t have liked this because of the garlic.
Changes I would make: None are necessary. If I was serving this for a crowd, I would probably cut back on the garlic a tiny bit.
Need some more salad dressing inspiration? Try:
On a different note — a couple of weeks ago, I had the chance to learn more about Michigan dairy with United Dairy Industry of Michigan and some of my favorite Michigan bloggers. We had a blast eating Hudsonville Ice Cream, learning about wine, beer and cheese pairings, and learning about Michigan Dairy from the people in the industry as well as a dairy farmer. I especially enjoyed it because the whole thing took place in my home town of Grand Rapids.
Photos in collage courtesy of UDIM.
Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest