Ranch Salad Dressing

This dressing pairs well with crudités as a dip, and makes a wonderful coleslaw which I like to prepare by combining purple and green cabbage, shredded carrot, slivered radish, sliced ripe olives, chopped tomatoes, and sliced green onion. It does call for a couple of my favorite ingredients, Spike Vegit Magic Gourmet Natural Seasoning and Vege-Sal Spike Natural Seasoning, but you could replace the Vegit with a salt-free Italian herb blend and onion powder to taste and replace the Vege-Sal with celery salt to taste. The result will be different, but not bad. Vegit gives the dressing a nice toasted onion flavor which may be an acquired taste for some — you may wish to start with half the amount called for in the recipe. © The Working Lunch Project

CourseLunch

Servings	Prep Time
81/4 cup servings	10minutes

Passive Time

3hours

Servings	Prep Time
81/4 cup servings	10minutes

Passive Time

3hours

Ingredients

1cup buttermilk
1cup sour cream
1/4 cup mayonnaise
1tablespoon Vegitor your own combination of onion powder and your favorite salt-free herb blend
1 1/2teaspoons Vege-Salor celery salt
1teaspoon dry mustard powder
1/2teaspoon celery seedeven if you opt for celery salt instead of Vege-Sal*
1/2teaspoon garlic powder
1/4 teaspoon Montreal Steak Seasoningor other steak seasoning
3good spashes Cholula Original Hot Sauceor other red hot sauce
1/4cup,packed finely chopped Italian flat leaf parsley

Instructions

In a medium bowl, whisk together all ingredients.
Transfer dressing to a container with a lid and chill in refrigerator several hours to allow flavors to meld. Use within 1 week.

Recipe Notes

Nutritional facts per serving:

238 calories

23g fat

1158mg sodium

6g carbs

0.1g fiber

4g protein