Since I like creamy salad dressings, I am glad that the Wheat Belly Diet Cookbook includes a recipe for Ranch Dressing. Thankfully, I have all of the ingredients so that I can enjoy a salad for lunch today. You can store the dressing in the refrigerator for up to one week – since I’m the only one eating it – I halved the following recipe:
Wheat Belly Ranch Dressing
(makes 16 servings or 2 cups)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon distilled white vinegar
- 1 tablespoon water
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder or finely minced garlic
- 1 ½ teaspoons onion powder
- Pinch of sea salt
Instructions
- Stir together the sour cream, mayonnaise, vinegar and water in a medium bowl.
- Add the Parmesan, garlic, onion powder and salt. Stir.
If you prefer a thinner consistency, you can stir in 1 to 2 tablespoons of additional water (I did). Store the dressing in an air-tight container in the refrigerator for up to one week.
By the Numbers
1 serving (2 tablespoons)
- 53 calories
- 1 gram protein
- 2 grams carbohydrates
- 5 grams total fat
- 2 grams saturated fat
How Does It Taste
I was really surprised by the taste of the dressing. For me, the Parmesan cheese and onion powder really came through in flavor.
I enjoyed the creaminess. It’s really good. It reminds me of Ranch Dressing, but is missing a little ‘something’ that makes it truly taste like Ranch (in my opinion) – like a certain spice.
But, as you create this recipe, you can play around with spices to personalize the dressing to meet your specific tastes. I just added black pepper to my salad because that’s what I like.
