Deliciously creamy salad dressings in time for summer

I took a recipe from Everyday Food Magazine and made it over to reduce tons of calories and fat, while maintaining ALL of the flavor. A simple blend of buttermilk, nonfat Greek yogurt, and light mayo is the basic recipe that then gets transformed into a host of other delicious dressings. Perfect for the warm days ahead, great on lettuce, baked potatoes, tossing with potatoes for a potato salad, topping tomatoes, tossing with cucumbers, and lots more. With these on hand and a little bit of imagination; you’re all set.

Basic Dressing
3/4 cup buttermilk (powdered buttermilk such as Saco can be used)
1/2 cup nonfat plain Greek yogurt (Fage brand has great texture)
1/4 cup light mayonnaise (~35 calories per tablespoon)
coarse salt and pepper to taste

Additions:
Thousand Island
1/3 cup ketchup
3 tablespoons sweet pickle relish

Ranch
1 1/2 teaspoons chopped fresh thyme leaves
1 small clove garlic, minced
pinch cayenne

Peppercorn-Parmesan
2 ounces finely grated Parmesan (2/3 cup)
1 teaspoon coarsely ground pepper

Directions:
Combine the ingredients into a jar and give a good shake.
The base will keep for up to 2 weeks in the fridge.

Makes 12 servings, 2 tablespoons each.

Nutrition: 22 calories per serving without ketchup, relish, or Parmesan.
Ketchup adds 8 calories per serving; relish adds 5 calories per serving; Parmesam adds 17 calories per serving.

Adapted from Martha Stewart’s Magazine Everyday Food Magazine

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