Lower Fat Ranch Dressing

Day PartLunch
Cuisine TypeAmerican

Chef Mark Augustine
Minneapolis Public Schools

In a switch from supplier-purchased product to making the school district’s salad dressings from scratch, chef Augustine created a ranch dressing with cleaner, healthier ingredients. A combo of light mayonnaise and low-fat yogurt forms the dressing’s base, and the addition of dill, mustard and extra tarragon makes up for the reduced salt.


2 3/4 cups plus 3 tbsp. plain low-fat yogurt
1/2 cup plus 1 tbsp. light sour cream
3/4 cup plus 2 tbsp. buttermilk
1/2 cup plus 1 tbsp. light mayonnaise
3 tbsp. plus 1 5/8 tsp. lemon juice
3 tbsp. plus 1 5/8 tsp. white vinegar
2 5/8 tsp. granulated garlic
2 tsp. kosher salt
1 3/4 tsp. granulated onion
7/8 tsp. ground mustard
1/4 tsp. dried dill weed
1/4 tsp. dried tarragon


1. In large bowl, combine yogurt, sour cream, buttermilk and mayonnaise. Whisk to incorporate well.
2. Stir in remaining ingredients and mix well. Hold for service below 40 F.

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