Description
Ranch dressing always has a touch of sugar to balance the flavors. In this case we used unrefined pure maple syrup . For a more overt maple flavor, choose a darker grade; for a less pronounced maple flavor and a more classic ranch taste, choose light amber maple syrup.
Ingredients
Units
Scale
Dressing
- 1/2 cup plain low-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped chives
- 4 teaspoons dark maple syrup
- 1 tablespoon dried buttermilk powder, such as SACO or nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon freshly ground pepper
Instructions
Combine yogurt, mayonnaise, vinegar, chives, maple syrup, buttermilk or yeast, salt, dill and pepper in a bowl and whisk to combine. Alternatively, puree in a blender.
Notes
Serving Suggestion: Spinach, Beet and Bacon Salad
- 1 pound small or baby beets (weight is with no greens attached)
- 8 cups baby spinach
- 4 strips bacon, cooked and crumbled
- Chive blossoms for garnish
- Place beets in a large saucepan, cover generously with water. Bring to a boil and simmer until the beets are tender when pierced with a fork, 40 minutes to 1 hour 10 minutes depending on size. Drain and cool. Trim, peel and cut into wedges or slices.
- Arrange spinach in salad bowls. Top with the beets, bacon and ranch dressing. Garnish with chive blossoms.
- Prep Time: 10 minutes
- Cook Time: na
- Category: Salad Dressing
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoonss
- Calories: 49 calories
- Sugar: 3 g
- Sodium: 181 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 2 g