BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 1 2011

Low-Fat Ranch Dressing

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4 teaspoons olive or vegetable oil
2 teaspoons cider vinegar
2 teaspoons Splenda
1/4 teaspoon dried marjoram
3/4 cup buttermilk
3 tablespoons nonfat plain yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, minced

In a bowl, combine oil, vinegar, sweetener and marjoram. Whisk in buttermilk, yogurt and mayonnaise. Stir in onion, parsley and garlic. Cover and refrigerate for 6 hours or overnight to thicken. whisk before serving. serve over salad greens and vegetables of your choice. Refrigerate leftover dressing.