Monday, August 20, 2012
For all of us still here, it has been a week of serious catch-up on everything: laundry, cleaning, and more importantly, sleep. That's why quick and easy dinners have been this week's mantra. It all started with some skinny ranch dressing.
A quick salad with grilled chicken is dressed up tremendously by this dressing and it seemed "gourmet" when I literally threw it together in just a few minutes. We don't keep buttermilk in the house so I substituted with some sour cream - it gave it that sour taste but also helped to thicken the dressing for fewer calories! We only needed two tablespoons because it was so flavorful! It's perfect for an end-of-summer BBQ or to keep in the fridge for the first few weeks of school - summer's end is always one of the busiest times!
Serves: 2 tablespoons per serving (1 cup)
1/4 cup canola mayonnaise
1/4 cup low-fat sour cream
1/4 teaspoon dijon mustard
1 teaspoon white vinegar
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
1 teaspoon parsley, diced
1 teaspoon chives, diced
1 clove garlic, minced
2 scallions, diced finely
In a small bowl, whisk mayonnaise, sour cream, and dijon mustard until well combined. Add white vinegar, lemon juice, and Worcestershire sauce. Whisk to combine. Add parsley, chives, garlic, and scallions and whisk again until fully mixed. Serve immediately or chill until ready for use. Store in an airtight container for up to 2 weeks.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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