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Dressings
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Make your own salad dressings with fresh ingredients. Each Tablespoon of oil has about 100 calories.
Use these dressings on tossed green salad or any favorite salad! |
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FRIENCH VINAIGRETTE
1–2 teaspoons Dijon mustard
½ cup wine vinegar
¼ cup olive, canola, corn or other vegetable oil
2 Tablespoons water
½ teaspoon minced garlic or
½ teaspoon garlic powder
To taste: salt, pepper, other herbs
such as basil, oregano, thyme or rosemary
Place the teaspoon with the mustard in a small bowl.
Pour vinegar over mustard and stir together until the mustard
dissolves. Add oil, water, garlic and seasonings. Stir well.
Store in a covered container in the refrigerator. |
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CREAMY PARMESAN DRESSING
1 teaspoon prepared mustard
1 Tablespoon vinegar
? cup nonfat sour cream
? cup mayonnaise
? cup nonfat plain yogurt
1 Tablespoon grated Parmesan
cheese
¼ teaspoon ground pepper
In a small bowl, mix everything together until smooth and creamy.
Add dried herbs such as oregano, dill, basil, tarragon or thyme
for fl avor.
Chill before serving. |
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LOW-FAT RUSSIAN DRESSING
3 Tablespoons tomato catsup or
tomato paste
2 Tablespoons sweet pickle relish
½ cup low-fat mayonnaise
? cup nonfat plain yogurt or low fat
sour cream
1 teaspoon lemon juice or vinegar
In a small bowl, mix everything together until smooth and creamy.
Chill before serving. |
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