LIGHT RANCH DRESSING
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
1 tablespoon dry mix
1/4 cup fat-free mayonnaise
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.