Healthy Dressings
Everday dressing
Source: posted by ziporion (Anne Lindsay recipe)
2 T olive oil
2 T rice vinegar
2 T water
1 tsp (or to taste) nice dijon mustard
1 clove garlic, pressed
opt: pinch herbs
salt and pepper to taste
Mix together, then toss salad!
Balsamic Vinaigrette
Source: Joy Bauer
1 clove garlic, minced (1 teaspoon) or 1/4 teaspon garlic powder
2 Tablespoons Dijon mustard
2 Tablespoons balsamic vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon water
Combine all the ingredients in a small bowl and whisk them together well. Keep refrigerated in an airtight container for up to 1 week.
Makes 3 servings (2 T each serving)
Light Balsamic Dip/Dressing
1/2 cup light or canola mayonnaise*
1/2 cup buttermilk*
1 tsp worcestershire
1 T balsamic vinegar
1 T fresh lemon juice
1/4 tsp garlic powder
1/4 tsp salt
few grinds of pepper
Mix all.
*can adjust ratio to make thicker or thinner as desired for dip or dressing
Light Caesar Dressing
Source: adapted from Joy Bauer
3/4 cup low-fat buttermilk
1/4 teaspoon garlic powder
1/2 cup grated Parmesan Cheese
1 tsp worcestershire
2 Tablespoons cider vinegar
1 teaspoon coarsely ground black pepper
Salt to taste
Add all ingredients together in a blender or food processor and puree until smooth. Refrigerate for 30 minutes before serving. Dressing will keep for up to one week in fridge in airtight container.
Makes approximately 9 servings (2 T each serving)
Caesar Salad Dressing - lowfat
2 T red wine vinegar
2 T fresh lemon juice
1 small clove garlic, pressed
1 tsp worcestershire
opt: 1 inch strip anchovy paste
1/2 tsp dijon or dry mustard
1/4 tsp black pepper
1/2 tsp salt
1/4 cup olive oil (can sub 2T lowfat mayo)
1 head Romaine lettuce
Croutons
Fresh grated parmesan
Opt: Chicken or Shrimp, Red onion, Black olives
Low Fat Thousand Island Dressing
1/3 low-fat mayo
1/3 cup buttermilk
1/3 cup ketchup
1 T lemon juice
opt: 1/4 tsp onion powder
opt: 1 T sweet pickle relish
Combine all, chill