I’m making a couple of low carb salad dressings tonight. I got both recipes – Ranch and Russian dressings – from the Atkins site. 

Both require mayo, so I’ll be using mayo made with olive oil. I’ve made these before and they tend to be thicker than normal salad dressings, which make them a perfect dip for veggie snacks.

Since they are thicker, I highly recommend only using 1 tbsp for your salad. Just place your salad in a bowl, add 1 tbsp of the dressing and start mixing the dressing into the salad. I know the recipe calls for 2.5 tbsp per serving, but the truth is you really just need one tbsp if you mix it with the salad.

Ranch Dressing
Carb Count: 1 per serving
Points: 2
Serving Size: 2.5 tbsp/serving

Ingredients:
3/4 C Mayo made with Olive Oil
1/2 C Heavy Cream
2 Tbsp Fresh Parsley, Chopped
2 Tbsp Fresh Chives, Chopped
2 Tsp Fresh Lemon Juice
2 Tsp Dijon Mustard
1 Garlic Clove, Minched
1 Tsp Fresh Dill, Chopped
1/2 Tsp Salt
1/4 Tsp Black Pepper

Directions: Whisk all ingredients together in a bowl. Serve right away or refrigerate in an airtight container for up to 3 days.

Russian Dressing
Carb Count: 0 per serving
Points: 2
Serving Size: 2 tbsp/serving

Ingredients:
3/4 C Mayo made with Olive Oil
1/4 C Low-Carb Ketchup (or Reduced Sugar Ketchup)
1 Tbsp Onion, Finely Chopped
1 Tbsp Fresh Parsley, Chopped
2 Tsp Fresh Horseradish
1 Tsp Worcestershire Sauce

Directions: Whisk all ingredients together in a bowl. Serve right away or refrigerate in an airtight container for up to 3 days.