This was the second week of our CSA pick up and my husband still had to do the picking up because I was still in school. I get so excited to come home on Friday and look in the refrigerator. This week the first thing I spied was the French baguette. My husband told me that the woman in charge of the CSA gave it to him saying she knew I’d love it for all the crostini I make. She was right! Check out my recipe on Sunday to see the delicious steak crostini I made.
We also received two heads of lettuce, a big bunch of bok choy, fresh dill, and a bunch of carrots. I was excited to see the lettuce and carrots because I had plans for several big salads this week. I was also pumped to see the dill because I’ve been wanting to make homemade Ranch dressing.
I wanted to share the recipe for homemade Ranch dressing. It’s great because it’s full of flavor from the herbs but it’s also low in fat! Score for fresh, tasty, and light. Basically any herbs can be used but I used fresh dill, parsley, and chives because that’s what I had on hand.
The base of the dressing is plain, low fat Greek yogurt and low fat buttermilk. You can, of course, use the full fat versions, but for summer I think the low fat versions make for a fresh and light dressing. This is a great dressing to put on salads or just for dipping with fresh vegetables.
- ¾ c. plain, lowfat Greek yogurt
- ¾ c. lowfat buttermilk
- 2 scallions, chopped
- 3 garlic cloves, minced
- 2 T. fresh dill, minced
- 1 T. fresh chives, minced
- 1 T. fresh parsley, minced
- 1 t. white vinegar
- 1 t. onion powder
- 1 t. sea salt
- 1 t. black pepper
- In a medium bowl or pint size mason jar, combine the Greek yogurt and buttermilk.
- Add the scallions, garlic, dill, chives, parsley, vinegar, onion powder, salt, and pepper. Mix well.
- Place in the refrigerator for at least 4 hours before using.
- Dressing will stay fresh for up to 7 days in the refrigerator.