|Jalapeno Ranch Salad Dressing Whips Up Quickly|
The theme for May for Recipe Redux is DIY Kitchen Essentials (describe your favorite kitchen staple that you make from scratch – but in the past you purchased).
For many years now, I make my own jalapeno ranch dressing. My husband and I have a large salad most nights and we use the same dressing. We never seem to grow tired of it. I usually make one or two blender batches at a time. You can make it as spicy hot as you like by adding more or less jalepenos to the batch.
This is a spicier version of a typical ranch dressing with a lot less calories, fat, saturated fat, and sodium per serving. The paprika gives it a nice color. It’s great on salads or use it as a dressing over cooked chicken or meats.
Jalapeno Ranch Salad Dressing
2 bunches green onions, washed, trimmed (using white and two-thirds of green)
1 – 2 fresh jalapeno peppers, stem and seeds removed*
4 cloves fresh garlic, peeled
1 32-ounce carton Greek-style yogurt
1 cup lowfat buttermilk
1 cup reduced-fat mayonnaise
1 tsp. ground black pepper
2 tsp. paprika
Makes two large batches. Place one half of green onions, jalapenos, garlic, yogurt, buttermilk, mayonnaise, and seasonings in blender or food processor container. Blend or process until smooth, stirring and scraping sides of container as needed. Pour into sealable container. Repeat process with remaining half of ingredients. Keep refrigerated.
Makes 56 servings (2 Tbsp each) or about 7 cups.
*Note: The amount of jalapeno peppers is a matter of personal preference. Start with one pepper and add more if a spicier dressing is desired.
Nutrition Information per 2 Tbsp Serving:
26 calories, 1.4 g total fat, 0.2 g saturated fat, 1.5 mg cholesterol, 0.2 g dietary fiber, 2.0 g protein, and 47 mg sodium.
Cost per Serving: $0.19
Pricing Note: all ingredients were at “regular” prices except green onions which were on sale for $0.59 per bunch.
To print the recipe, please click herehere.
|Jalapeno Ranch Salad Dressing Ready to Use|