Now that we've all eaten the delicious offerings of the holiday season it is time to lighten our recipes and encourage healthy eating for a more energetic and healthy year.
This week's cookbook is The Best Light Recipe From the Editors of Cook's Illustrated.
Ranch Dressing
(Makes about 1 cup)
Fresh herbs are essential for the flavor of this dressing; do not use dried herbs
1/4 cup buttermilk
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon water
1 tablespoon minced shallot or red onion
1 tablespoon minced cilantro leaves
1 tablespoon juice from 1 lemon
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
Stir all of the ingredients together until smooth. The dressing can be refrigerated in an airtight container for up to 4 days.
Per 2-Tablespoon Serving: Cal 30; Fat 1.5 g; Sat fat 1 g; Chol 5 mg; Carb 2 g; Protein 1 g; Fiber 0 g; Sodium 150 mg
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