Ranch Salad Dressing
Ranch salad dressing is a classic; keep this one in the fridge for up to 3 days to use on everything from baked potatoes to salads.
INGREDIENTS | YIELDS 1¼ cups; Serves 10
- 1 teaspoon olive oil
- ⅓ cup minced onion
- 2 cloves garlic, minced
- ½ cup silken tofu
- ½ cup Eggless Mayonnaise
- 2 tablespoons rice or soy milk
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped dill weed
- 2 tablespoons minced chives
- ½ teaspoon dill seed
- ½ teaspoon salt
- ⅛ teaspoon white pepper
In small saucepan, combine oil, onion, and garlic; cook and stir over medium heat until tender, about 5–6 minutes. Remove from heat; cool completely.
Combine onions, garlic, and all remaining ingredients in food processor or blender; process or blend until smooth.
Cover and refrigerate 2–3 hours before serving.
Fat: 9.84 grams
Saturated Fat: 0.66 grams
Carbohydrates: 1.70 grams
Sodium: 175.11 mg