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xoxoplumgrrlxoxo
April 6th, 2006, 06:12 PM
Does anyone have any low cal salad dressing recipes? I'm gonna start eating salads from now on in the cafeteria - I wanna drop at least 2 jean sizes by summer! Your help would be greatly appreciated!

Jenne
April 6th, 2006, 06:14 PM
Yes! Oil and vinegar! Just dash a bit of each. Or, if you get that Kirrin rice vinegar, that's good stuff too.

For an actual DRESSING, I do the following:

2 tsp dijon mustard
2 tbl olive oil
2 tbl vinegar (usu balsamic)
2 tsp sugar (or honey)
dash of salt
dash of ground pepper (I prefer fresh-ground)

Whisk all together until creamy, serve!

KaidaMidnight
April 6th, 2006, 06:23 PM
Creamy Lo-Cal Caesar Dressing

2 cups light mayonnaise
¼ cup lemon juice
3 tbsp Parmesan cheese
¼ cup vinegar
½ tsp dried basil
½ tsp ground pepper
¼ tsp sugar
c tsp dry mustard
c tsp garlic powder

Whisk all ingredients together. Cover and refrigerate at least one hour. Leftover dressing keeps well covered and refrigerated.

Lo-Cal Tomato Juice Salad Dressing
Makes 1 cup

1/2 cup canned tomato juice
2 Tbls. lemon juice or vinegar
1 tsp. salt
1 1/2 Tbls. Worcestershire sauce
2-4 Tbls. vegetable oil
1/2 tsp. dry mustard
1 tsp. minced onion
3 Tbls. sugar substitute

Combine all ingredients & beat till well blended.

Contains 25 calories per tablespoon.

Lo-Cal Ginger Dressing


4 tb Lemon juice
1/4 c Beef ; no-fat bouillon
2 tb Soy sauce
1/2 ts Sugar
1 ts Ginger; grated

Makes about 1/2 cup. Chill well and serve over greens
or sliced cukes and tomatoes.

Ceres
April 6th, 2006, 08:15 PM
In a washed glass jar, mix 1/4 c oil (olive or walnut or safflower or whatever) with 1/4 c vinegar (I like plain white, but any will do) a tsp honey or white sugar, fresh ground black pepper (its worth investing in a pepper grinder) and salt to taste. Shake until smooth. Add dried herbs like oregano, parsley, basil or thyme depending what you are serving with the salad or how you like it. Keeps in a fridge for a few weeks.

Lilith Morgaine
July 27th, 2007, 02:04 AM
Seven Seas® Free Viva Italian Fat-Free Dressing


1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.

Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10