I'm all about balsamic glaze on my salads at the moment!
Sometimes I'll have a lite mayonnaise, but it's one made with eggs. The key thing is to measure it when you use it, so you don't go overboard. I find even a normal sized serving is actually too much now.
I keep cider vinegar, white wine vinegar, and red wine vinegar, plus extra-virgin olive oil and canola oil so that I have a lot of variety. I use one teaspoon of a vinegar to dribble over the salad, then 1 teaspoon of one of the oils. Sometimes I have also added 1/4 cup of nonfat cottage cheese to the salad greens as well. Adds protein and creaminess.
Here's what my Italian friend showed me when I was 17 and it's been my religion ever since: drizzle olive oil and balsamico over salad. Add salt and pepper. Mix salad. Very simple but using good quality olive oil, real balsamico and freshly ground pepper gives it a touch of high value/quality and this makes me feel kind of good eating it. PS: Being raised on ready-made french style dressings heavy in sugar and flavor additives I needed 4 - 5 salads to acquire a taste for it but I had no choice because I stayed with her for a week and she wasn't going to ruin the good salad with "this sauce in bottles":)
Edited by: TOOBAT at: 10/22/2017 (11:28)
Fitness Minutes: (154,338)
10/21/17 6:03 P
1. Warm bacon vinaigrette In large skillet heat 1Tbs over medium heat. Add 3 strips of bacon, cook til fat renders, about five minutes. Add 1 small shallot minced until soft.Turn off heat stir in 2Tbs balsamic vinegar, 2tsp maple syrup, 1tsp Dijon mustard, gfollow by 1cup cherry tomatoes.
2.Hard boiled egg dressing 6Tbs extra virgin olive oil 1 hard boiled egg Zest of 1 lemon 3Tbs lemon juice 1 Tbs capers 2 tsp Dijon mustard Use a stand or immersion bkender, blend all the ingredients together until smooth and emulsified. Add salt and pepper flakes to taste.
I just buy the Low Fat bottled ones....! Kens' Lite Caesar (Newman's Own used to make a great one!!) and Lite Sweet Vidalia onion are my current favorites.
I really don't worry about the sugar/fat etc: 2 T is 80 calories or less, and really, I have far more 'calorie dense' and nutrient poor items to worry about controlling portions of! I do salad or leftover veggies as a main course maybe 4 times a week for my lunch...so its not a significant percent of my weekly consumption. patti
Patti New Rules: Veggies; then Protein; then Carbs! Exercise 10 min after meal...!
I made this same recommendation on a thread where someone was asking for a sandwich spread, so I'm going to sound like I'm obsessed and I know this sounds weird but I like both hummus and mashed avocado with red pepper flakes as dressings (separately!) Hummus doesn't work for every type of salad, but if you're doing a greek type salad with things like chicken, chickpeas, olives, cucumbers, peppers, etc, it's great. I use the avocado spread for a Mexican style salad with chicken, corn, black beans, etc. You can pulse either with a very tiny bit of water to get the consistency lighter if you want, but I just toss them in a big bowl with tongs.
current weight: 141.2
Fitness Minutes: (50,271)
10/2/17 10:57 A
I like to mix equal amounts of extra virgin olive oil, which is a very healthy fat, and balsamic vinegar with a little bit of garlic added in. If you happen to have a store that sells various kinds of olive oils and vinegars, see if you can find a blood orange infused olive oil and an espresso balsamic vinegar - mix those two together and it makes an incredible salad dressing!
December Minutes: 164
Fitness Minutes: (0)
10/2/17 7:37 A
I am just new again to all this.. So I am looking for salad dressing Ideas... little to no calories, low fat (of course).. I can not use salsa! :( ... So here is what I have been doing.. (since I need low sodium) .. 1/2 cup of mayo (with avocado oil).. 1/2 cup Plain low fat yogurt Strained (for thickness)... 1/4 cup of low fat Sour cream, 1/2 cup non fat milk.. Onion Powder, Garlic Powder, and any other no salt seasonings (such as italian seasoning or dill, basil, etc... I drizzle on salads, about 4 tblsp. or tablespoon to each romaine lettuce or as a dip.. does anyone have any other suggestions.. Low sodium, no oil.. besides lemon and vinegar?
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