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ww salad dressing recipes by SKATERONICE

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  • ww salad dressing recipes by SKATERONICE

    A Low-Cal Dressing
    1 can tomato soup
    1 cup cottage cheese (low fat)
    1 Tblsp. sweet pickle relish
    2 Tblsp. lemon juice
    --------------------------------------------------------------------------------

    Blend all together, chill.
    Shake before serving.
    Makes 2 cups


    Low Cal-Low Fat Mock Russian Dressing

    Ingredients

    1/2 cup plain nonfat yogurt
    2 tablespoons finely chopped green pepper
    1 teaspoon honey
    2 tablespoons no salt ketchup
    dash hot pepper sauce

    Yield: 3/4 Cup

    Directions

    Combine all ingredients in a wide mouth jar or small bowl. Mix vigorously with a fork or wire whisk until yogurt, ketchup and honey are evenly blended. Chill 15 minutes before serving.

    Store any remaining dressing in refrigerator in a covered container.

    Nutrition Information

    Per Serving
    Calories I 0
    Fat .05 gram
    Percentage of Calories from Fat 2%
    Cholesterol .17 milligram
    Sodium 24 milligrams
    Dietary Fiber .01 gram


    Low Fat Asian-Style Citrus Ginger Salad Dressing
    Note from Cheri:
    Here's a lower fat version of the classic salad dressing. After mixing, cover and keep refrigerated for up to three days.

    1/2 C frozen orange or pineapple juice concentrate
    1/3 C seasoned rice vinegar
    1 T soy sauce or reduced sodium soy sauce
    1 T sesame oil
    2 tsp. grated fresh ginger
    1 clove garlic, minced
    1 tsp. cornstarch



    Makes About 1 Cup

    In a medium saucepan, whisk all ingredients together. Heat over medium-high heat, stirring constantly until mixture comes to a boil. Cook until slightly thickened, about 1 minute. Cool and chill before serving.


    Low Fat Thousand Island Salad Dressing
    Note from Cheri:
    Here's a lower fat version of the classic salad dressing. After mixing, cover and keep refrigerated for up to a week.


    1/3 C low-fat mayonnaise
    2 T ketchup
    2 T lemon juice
    2 T minced red or green bell pepper
    1 scallion, finely chopped
    1 T sweet pickle relish
    salt & pepper to taste


    optional:
    1 hard-boiled egg, peeled and finely chopped
    Tabasco® sauce to taste


    Makes 3/4 Cup

    Blend all ingredients in a blender or food processor. If consistency is too thick, add water, one tablespoon at a time, until desired consistency is reached. Refrigerate for at least an hour before serving.


    Low-Cal Dressing/Dip
    1 Tblsp. Dijon mustard
    salt & white pepper
    1 Tblsp. fresh lemon juice
    2/3 cup (5 oz) plain yogurt
    2 Tblsp. extra-virgin olive oil
    1 Tblsp. fresh minced flat-leaf parsley

    --------------------------------------------------------------------------------

    In small bowl, stir together the mustard & salt & pepper. Add the lemon juice & stir to dissolve & blend all the ingredients.

    Mix in the yogurt until thoroughly incorporated, then vigorously stir in the oil. Sprinkle the parsley over the top, then mix it in well

    Cover & chill for 30 minutes before serving. Toss into bowl of mixed lettuce.


    Makes about 1 cup

    Variations & substitutions:
    May be used as dip for raw veggies, may add fresh mint or dill, for richer flavor, replace parsley with 1 Tblsp. paprika or 1/2 tsp. each fennel seeds, minced, and whole capers.



    Asian-Style Salad Dressing
    Note from Cheri:
    I love this dressing on simple green salads, but it also makea a dynamite oriental style chicken salad.



    3 T lite soy sauce
    2 T water
    1 T sherry or mirin (optional)
    2 tsp. sesame oil
    1 tsp. fresh ground ginger
    1/2 tsp. white pepper



    Makes about 1/2 Cup

    Whisk together all ingredients. Dressing will keep, refrigerated for several weeks.



    Balsamic Vinaigrette


    2 teaspoons balsamic vinegar
    2 teaspoons red wine vinegar
    1/2 teaspoon salt
    pinch of freshly ground pepper
    1/4 cup extra virgin olive oil
    1 shallot, minced
    1 tablespoon chopped herbs (such as parsley, chives, chervil), optional


    Low Fat Blue Cheese Salad Dressing
    Note from Cheri:
    Here's a lower fat version of the classic salad dressing. While blue cheese is quite high in fat, its flavor is so intense, you don't need to use a lot of it. After mixing, you can cover and keep this dressing refrigerated for a week or more.



    1/2 C low fat cottage cheese
    3 T buttermilk
    1 T white wine vinegar
    4 T crumbled blue or Roquefort cheese
    black pepper to taste


    Makes about 1 Cup

    In a blender or food processor, process all ingredients except blue cheese until smooth. Transfer to a small bowl and stir in crumbled blue cheese. Season to taste with the pepper. Dressing will keep for a week or more in the refrigerator



    Low Fat Creamy Italian Salad Dressing
    Note from Cheri:
    Here's a lower fat version of the classic salad dressing. After mixing, you can cover and keep this dressing refrigerated for three to four days.



    1 C low fat sour cream
    2 T red or white wine vinegar
    2 T dry white wine
    2 cloves garlic
    3 tsp. Italian seasoning
    1 T Dijon mustard
    1 T honey
    1 T grated Parmesan cheese
    1 T olive oil
    1/2 tsp. black pepper



    Makes about 1 1/4 Cup

    In a blender or food processor, process all ingredients except sour cream until completely mixed. Add sour cream and process just until mixed.



    Low Fat Ranch Salad Dressing
    Note from Cheri:
    Here's a lower fat version of the classic salad dressing. After mixing, cover and keep refrigerated for up to a week.



    3/4 C buttermilk
    3 T low-fat mayonnaise
    2 T finely chopped fresh chives
    1 T finely chopped fresh basil, or 1 tsp. dried basil
    2 tsp. cider vinegar
    1 tsp. dry mustard
    1/2 tsp. sugar
    salt & pepper to taste



    Makes 3/4 Cup

    Mix all ingredients in a blender or food processor until smooth. Add salt and pepper to taste.
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