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Old 07-21-2003, 02:44 PM   #1
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Ranch dressing recipes please

Anybody have a good rance dressing recipe like Hidden Valley? I'm trying to cut out MSG out of my diet, because it makes me retain fluid so bad, but I love that ranch. I'm getting sick of plain old olive oil and vinegar.

Thanks,
Amy
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Old 07-21-2003, 04:00 PM   #2
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[color=blue]This dressing recipe is from the Atkins website.

Garlic Ranch Dressing
Atkins Kitchen

Carbohydrates: 0.7 grams
Net Carbs: 0.7 grams
Protein: 0.3 grams
Fat: 6.7 grams
Calories: 62
Servings: 16
Prep time: 20 minutes

To turn this into classic Ranch dressing, leave out the garlic clove.

3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons chopped parsley
3/4 teaspoon onion powder
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt
pepper


1. Combine all ingredients in a blender; puree until smooth. Season to taste with salt and pepper.
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Old 07-21-2003, 04:11 PM   #3
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* Exported from MasterCook *

Ranch Dressing

Recipe By : Lowcarbzine
Serving Size : 16

1 cup mayonnaise
1 cup buttermilk
2 tablespoons green onions -- finely chopped
1/4 teaspoon onion powder
2 tablespoons parsley -- minced (fresh)
1 clove garlic -- crushed
1/4 teaspoon paprika
1/8 teaspoon cayenne -- or few drops Tabasco
1/4 teaspoon salt
1/4 teaspoon black pepper


Combine all ingredients well, and store in the refrigerator.

Yield: "2 cups"

Per Serving (2T): 106 Calories; 12g Fat (94.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 128mg Sodium.


* Exported from MasterCook *

Ranch Salad Dressing

Recipe By : Peter Neuman
Serving Size : 24

1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed

Place all ingredients in a blender, mix on high speed for 2 minutes, until thouroughly mixed and creamy. It may not seem thick enough, however, the salad dressing will properly thicken after it is allowed to chill. Store in an airtight container (such as an old salad dressing bottle) in the refrigerator for up to two weeks.

Yield: "3 cups"

Per Serving (2T): 118 Calories; 14g Fat (97.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 82mg Sodium.
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