Ranch Dressing

1 c. mayonnaise (I used Hellman’s Light)

1 c. buttermilk (I used nonfat)

½ tsp. black pepper

½ tsp. parsley flakes

½ tsp. Accent flavor enhancer

½ tsp. dried minced onion

½ tsp. garlic powder

½ tsp. onion powder

Mix all ingredients together and store tightly covered in refrigerator for 1-2 days before serving to let flavors meld. 

This recipe is from my friend Liz.

Thousand Island Dressing

2 c. light mayonnaise

2 hard-boiled eggs, finely chopped

1/3 - 1/2 c. chili sauce (to taste)

2 heaping Tbsp. pickle relish

½ tsp. minced onion

1-1  ½ oz. (about half a small jar) finely chopped pimento

In a bowl, mix all the ingredients well and refrigerate overnight. The flavors blend and the taste is better after it sits several hours. If the dressing is too thick for your liking, add a little low-fat milk before serving.

This is a modified recipe from Christy Jordan’s Southern Plate.