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