Ranch Salad Dressing

Nutrition Facts

Serving Size 1 OZL
Calories 63
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 5.1g
8%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 5.7mg
- - -%
Sodium 244mg
11%
Tot. Carb. 4g
1%
Dietary Fiber 0g
0%
Sugars 1.5g
   Includes 0g Added Sugars
0%
Protein 0.6g
Vitamin D - 0.2mcg - 0%
Calcium - 20.8mg - 2%
Iron - 0mg - 0%
Potassium - 25.3mg - 1%
INGREDIENTS: MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), RANCH DRESSING MIX (salt, monosodium glutamate, maltodextrin, dehydrated parsley, garlic powder, onion powder, canola oil, carrageenan, buttermilk product, turmeric (color), with not more than 2% calcium stearate added as an anti-caking agent. Contains: Milk)
ALLERGENS: Milk, Eggs, Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.