This healthy, low calorie five-ingredient creamy ranch dressing recipe is made with fresh dill, lemon juice, and plain yogurt.
There are many things I love and admire about my beautiful mother but I am especially grateful that she taught me the art of making homemade salad dressing.
The truth is, we never had bottled salad dressing in the fridge growing up. She always made it from scratch with just a handful of simple ingredients.
To this day, I make my own salad dressing every night just like my mommy did. Really, it’s all I know and it couldn’t be any easier.
Most nights I make a traditional Lebanese salad dressing recipe but this time I decided to create a guilt-free version of a restaurant classic: ranch dressing.
With as little as five simple ingredients and a resealable Ball canning glass jar, you are just a few minutes away from a fresh and healthy ranch dressing recipe.
Be sure to make a double batch and keep extras on hand for healthy eating all week long.
Frequently asked questions:
You can store prepared ranch salad dressing in the refrigerator in a covered, air-tight container for up to 7 days.
In addition to serving it over mixed greens, we love using it as a dip with fresh vegetables or as a healthy sauce for roasted veggies. It’s also great with homemade baked sweet potato fries.
You can pack a salad and use this dressing in advance. Either place the dressing in a separate container so it doesn’t wilt the greens or place it in the bottom of the container before adding in salad ingredients then toss before serving.
Your fork is waiting.
Healthy Ranch Dressing
- ¾ cup Stonyfield whole milk plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh dill
- 1 clove garlic grated
- salt and pepper to taste
- Place all ingredients in a resealable Ball Canning glass jar and shake well. Serve over salad greens or use as a dip for vegetables.
For Satisfying Salad Recipes to use with this dressing, head to Pinterest!