This is a recipe I developed several years ago for a reader who wanted a Ranch Dressing Mix that she could make herself. She also wanted it to be lower in sodium and without the preservatives found in the commercial brands. I have had so many requests for reprints of the recipe that I decided to run it as a column again. This dressing mix not only makes a good salad dressing and dip, it is also good as a sauce on cooked vegetables, baked potatoes, fish, poultry and meat. This recipe makes one-half cup of the dry mix, or enough to make eight cups of the finished dressing. I suggest making the dry mix up in larger quantities this season and packaging it in small decorative jars just large enough to hold one recipe for holiday gifts. When wrapping the jars of the mix, I suggest including a copy of the recipe and the ingredients for making more of the dry mix. This way if the recipients like the dressing, they can make more of it for themselves and share it with even more friends.

LIGHT RANCH DRESSING

Dry mix:

1/4 cup dried parsley

3 tablespoons dried minced onion

2 teaspoons dried chives

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground celery seed

1/4 teaspoon freshly ground black pepper

Dressing:

1 tablespoon dry mix

1/4 cup fat-free mayonnaise

3/4 cup buttermilk

1. To make the dry mix, combine the dry dressing mix ingredients in bowl and mix well. Store the mixture in an airtight container in a dry place.

2. To make the dressing, combine 1 tablespoon of the dry mix with the mayonnaise and buttermilk and mix well using a wire whisk. Store the dressing in a tightly covered container in the refrigerator.

Makes 1 cup of dressing.

Each 2-tablespoon serving contains approximately: 16 calories; negligible fat; 1 mg cholesterol; 112 mg sodium; 3 gm carbohydrate; 1 gm protein; negligible fiber.


Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.