I admit that I have a thing for ranch dressing on my salads. I think it’s a Utah thing, something in the water makes us love our creamy dressings. Unfortunately these dressings aren’t always the most healthy dressings, but with a little bit of Ultra Gel magic we can do something about that.
In most creamy dressings a lot of the bulk of the dressing is made from mayonnaise, which, as is typical for fats, has 100 calories per tablespoon. So a full cup, 16 tablespoons, can add 1600 calories to your batch. We work around this in two ways. First I really like the flavor and mouth feel of light mayonnaise. Not that’s the light, not the fat free. The fat free works in this application, but I really don’t love the flavor or the mouthfeel, it creates a dressing that lacks some of the richness that makes salad dressing so yummy. Second we replace the rest of the mayo and the milk with buttermilk, which has a wonderful flavor and about 5 calories per Tablespoon. Add Ultra Gel for thickness and spices to your taste and you end up with a dressing which is better for you, tastes fantastic and sticks to the greens so you end up using LESS! It’s a win all the way around!
Just one note on our spices. This recipe calls for onion and garlic powder, not salt. If you use onion salt and garlic salt as well as the pure salt you’re going to have a very salty recipe and the onion and garlic flavor will not be nearly strong enough. It’s totally worth it to have good powders in your cupboard and control how much salt goes into your recipes by only adding salt as salt.
This particular recipe is a Dilly cream salad dressing. It’s really nice with vegetables as a dip if you make it a little thicker, or a great salad topper thinner. I like a little drizzle across potato salad or deviled eggs too!
Ultra Gel Lo-Cal Dill Dressing
1/2 cup light mayonnaise
1 1/2 cup buttermilk
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp kosher salt
1 1/2 Tbl Ultra Gel (2-3 Tbl for dip)
2 tsp dried dill weed or 3 tsp fresh dill weed, snipped
1 tsp dried parsley or 2 tsp fresh parsley, snipped
Measure mayonnaise into medium bowl. Gradually whisk in buttermilk. In a separate container combine all dry ingredients. Whisk into liquid mixture until smooth. Refrigerate to blend flavors.