Tomatillo Ranch Dressing

Tomatillo Ranch Dressing

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From: EatingWell Magazine, July/August 2015

Raw tomatillos replace the tang usually provided by buttermilk in this creamy salad dressing recipe. Toss with your favorite greens or serve with crudités or roasted potato wedges.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
  • 1 small shallot, chopped
  • 1 clove garlic, chopped
  • ½ cup nonfat Greek yogurt
  • ½ cup low-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup packed fresh parsley
  • 2 tablespoons fresh dill or 2 teaspoons dried

Preparation

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  1. Combine tomatillos, shallot, garlic, yogurt, mayonnaise, lime juice, Worcestershire, salt and pepper in a food processor (or blender). Pulse until mostly smooth. Add parsley and dill; pulse, stopping to scrape down the sides once or twice, until well combined.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2-Tbsp.
  • Per serving: 30 calories; 2 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 4 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 133 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 104 mg sodium; 64 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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