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PEACHES0199
2/12/07 12:00 A
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| thank you for the idea. I can't wait to try them.
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| I appreciate the ideas for salad dressing. I've been looking for some alternative to the store bought dressings.
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DIETPEPSIFREE
2/11/07 7:08 P
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I love to use this dressing over lettuce, spinach, dried cranberries, almond slivers and President Fat Free California Tomato & Basil crunbled Feta cheese:
1 Tbsp. Poppy Seeds
1/2 cup Splenda
2 tsp. dry minced onion
1/4 tsp. Paprika
1/2 cup Apple Cider Vinegar
1/8 cup canola, vegetable or best blend oil
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| Wonderful ideas....thanks everyone!
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JACKIE4019
1/16/07 10:23 P
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| I like a very simple Olive Oil, balsamic vinegar and some dijon mustard.
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My favorite salad dressing is oriental ginger soy dressing I make at home:
1 tbs olive oil
1 tsp sesame oil
2 tbs lemon juice
2 tsp minced ginger from jar
1 tsp dijon mustard
1 tsp lite soy sauce
Put all ingredients in jar or container and shake to mix - I bring it in a separate container and put it on my salad right before I eat it for lunch. yum
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AMBER2581
1/16/07 10:23 A
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I make a creamy cucumber dressing that is very good. I don't necessarily have a recipe but just add ingrediants that fit my taste at the time.
I puree up a cucumber with fat free yogurt or fat free sour cream depending on the sweetness that I want. I usually make it with the cucumber and fat free yogurt and then add a few drops of lemon juice and if I am in the mood for a lot of sweet I add a pinch of splenda. If I mix is with the fat free sour cream I still add a few drops of lemon juice and then either lemon pepper seasoning or dill weed. This is yummy but you just need to experiment to get it the way you want it.
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THIS IS A GOOD ONE AND I'VE USED IT FOR YEARS.
1 CUP LEMON JUICE
1 CUP RED WINE VINEGAR
3 CUP WATER
3 CLOVES GARLIC
3 TBS SALT
MIX LEMON JUICE, VINEGAR & WATER. IN A SMALL BOWL MIX garlic & salt TOGETHER WITH THE BACK OF A SPOON UNTIL IT TURNS INTO A PASTE THEN ADD IT TO THE LIQUID MIXTURE. I DON'T ADD ANY OIL UNTIL I'M READY TO SERVE THE SALAD. I POUR SOME OF THE DRESSING OVER THE SALAD AND THEN DECIDE HOW MUCH OR IF I WANT THE OIL. THEN TOSS. THIS IS REALLY GOOD IN THE SUMMER WHEN THE VEGETABLES ARE FRESH.
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MISSLYNDA
1/13/07 10:01 A
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| I mix some ff sugar feee raspberry jelly with balsalmic vinegar add some garlic salt or powder, a dash of salt and pepper. Very tasty
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CADBURY_KITTEN
1/13/07 2:49 A
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I'm a fan of honey mustard, but I also like a little heat. I make this in the Tupperware dressing maker (It's got some fancy name, but It's basically a bottle with measurements on the side), and store it in the fridge. I mix:
- 1/4 cup olive oil
- 2/3 cup sherry vinegar (Its a bit more expensive than white, but way worth it. For a cheaper alternative, try apple cider vinegar.)
- 2-3 tbsp grainy horseradish mustard (You can mix one part horseradish to 3 parts grainy mustard for the same taste)
- 1 tbsp honey
- a teeny pinch of garlic powder
Shake it all up, and pour over your salad.
Very yummy with leaf lettuce, toasted almonds, halved green grapes, and a little fat reduced cheese.
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One of my favorites is made with homemade hummus.
Here goes-
1 can garbanzo beans
1 clove garlic
1 TBS cumin (to taste)
1 TBS olive oil
balsamic vinegar
salt/pepper
Drain garbanzo bean, saving liquid. In food processor, while it's on, toss in garlic clove until it's minced. Add cumin, salt, pepper, beans and olive oil. (You can add a squeeze of lemon at this time if you want.) Process until broken up, slowly adding reserved liquid back until smooth. Add enough balsamic vineger to make liquid, to desired consistency.
This comes to about 20 cal per 2 TBS of dressing.
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SHELLS62682
1/12/07 4:23 P
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I also like to "dress" my salads with a cut up peice of avacado and a tbsp of parmesan cheese. For me that's enough "dressing" the creamyness of the avacado is delicious.
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SHELLS62682
1/12/07 4:23 P
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Italian/Vingarette is v. easy to make, and adjust/play with to suit your tastes. Here are the ingredients I use, you'll need to figure out the ratios that work best for you
I like to use
- red wine vinegar or balsamic vinegar
- olive oil
- chopped garlic
- fresh herbs (combo or some or all: parsley, sage, basil, oregano)
- dried herbs (same as above + thyme)
- fresh black pepper
- little sea salt
Mix together in bottle. Serve over salad. Keeps in fridge for a week. Flavor changes the more it sets.
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MALEFICENT1964
1/12/07 3:44 P
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| fat free sour cream mixed with some salsa - and its a really tasty mexican style dressing..
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AMANDARYAN1051
1/11/07 2:09 P
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i do the same thing with the Hidden Valley, except I used FF sour cream and skim milk. it's good stuff :)
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| Im kinda traditional and am a huge fan of ranch dressing. But, it's fattening and the Light versions taste sour to me. So i started making my 'own' with a Hidden Valley Ranch packet. They call for a cup of milk and a cup of mayo, so i use skim milk and light mayo and it still taste great! without all the fat!
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BREEZY929
1/11/07 11:45 A
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| Does it taste like the Seven Seas Green Goddess dressing? I love that stuff.
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MADELINE23
1/11/07 11:26 A
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This is called Green Goddess dressing:
1/4 cup lowfat cottage cheese
3 Tbsps. buttermilk
1 Tbsp. parsley, chopped
1/8 tsp. salt (optional)
1-1/2 tsps. cider vinegar
1/8 tsp. hot red pepper sauce
1 clove garlic, minced
Instructions
Combine all ingredients into a blender and mix until smooth. YUMMO
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Hi Everyone,
I wanted to start making my own salad dressings so that I can control what is in them. I was hoping everyone could help me out and exchange some recipes that they may use. Thank you very much.
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