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WW Salad Dressing Recipes

Page history last edited by PBworks 11 years, 10 months ago


 

Italian Vinaigrette

(0 pts)

 

1/4 cup fresh lemon juice, 1/4 cup red wine vinegar, 1/4 cup white wine, 1 tsp each basil and oregano, 1/2 tsp each dry mustard and onion powder, 1 clove garlic minced, 1 tblsp chopped chives, 1 tsp thyme, 1/2 tsp rosemary. Shake and serve.

 

 

Balsamic Dressing

(0 pts)

 

3/4 cup water, 1/4 cup balsamic vinegar, 3 tsp capers, 2 tsp Dijon mustard, 1 tsp each tarragon, thyme, fresh basil, chopped parsley. Shake and serve

 

 

French Dressing

(1 pt)

 

1/4 cup lemon juice, 1/4 cup ketchup, 1/4 cup red wine vinegar, 2 tblsp sugar, 1 tblsp each chopped fresh chives, minced fresh parsley, minced onion, 1 clove garlic crushed, 1/2 tsp dry mustard, 1/4 tsp paprika, dash salt, dash pepper. Shake and serve.

 

 

Russian Dressing

(1 pt)

 

1/3 cup low calorie mayo, 1.5 cups cottage cheese whipped in blender with 2 tblsp skim milk, 1/3 cup tomato juice, 2 tb onion flakes, 1 tblsp chopped parsley. Blend in blender and serve.

 

 

"Caesar" Dressing

(0 pts)

 

4 tb tarragon vinegar, 7 tb fatfree chicken broth, 1 tsp fresh lemon juice, 2 tsp dijon mustard, 1 tb Parmesan cheese, freshly grated, 1 tsp seasoning salt, 1/4 tsp dry mustard, 1 egg white. Blend and serve. Best when used immediately. Makes 4 two-tablespoon servings.

 

 

Garden Dill Dressing

(0 pts)

 

1/2 cup lowfat cottage cheese, 1/2 cup lowfat yogurt, 2 tblsp fresh dill, minced, 1 tblsp parsley, minced, 1/2 tsp dijon mustard, 1 tblsp fresh lemon juice. Blend and serve.

 

 

Thousand Island Dressing

(0 pts)

 

3/4 cup cottage cheese whipped in blender with 2 tbslp skim milk, 1/2 cup tomato juice, 1 tblsp chopped dill pickle, 2 tsp onion flakes, 2 tsp minced green bell pepper, 2 packets equal or splenda. Blend and serve.

 

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Base For Salad Dressings

 

1/3 cup buttermilk

1 cup fat-free cottage cheese

 

Place ingredients in a blender or food processor and blend until smooth and creamy. If thinner consistency is desired, add more buttermilk. Combine suggested ingredients below for desired variation. Cover and refrigerate.

 

Makes 6 - 1/4cup servings for 0 points.

 

Creamy Blue Cheese Dressing

 

To the salad dressing base (see above) add 1/4 cup crumpled blue cheese and black pepper to taste.(add 1 point)and 1/2 package Good Season's Ranch Dressing Mix.

 

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Creamy French Dressing

 

To the salad dressing base (see above) add:

 

1 teaspoon no salt added tomato juice

1 teaspoon paprika

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder, or to taste

additional tomato juice to thin, if necessary

 

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Creamy Green Goddess Dressing

 

To the salad dressing base (see above), add:

 

3 anchovy filets finely chopped or pureed

1 teaspoon chopped green onion

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh tarragon, or to taste

 

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Creamy Italian Dressing

 

To the salad dressing base (see above), add:

 

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion flakes

(vinegar to thin)

 

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Creamy Thousand Island Dressing

 

To the salad dressing base (see above), add:

 

1 tablespoon pickle relish

1 tablespoon chili sauce

1/2 teaspoon dry mustard

 

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Spa Vinaigrette

 

2 tablespoons healthy oil

2 tablespoons rice wine vinegar

2 tablespoons sparkling water

1 1/2 tablespoons fresh lime juice or lemon juice

1-tablespoon mustard (I use Dijon)

2 tablespoons minced fresh shallots (or 2 teaspoons dried shallots)

1-tablespoon fresh chives (or 1 teaspoon dried)

pepper

 

Put all ingredients in a jar and shake to blend. It separates on standing (oil and water, etc.).

 

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Carrot Ginger dressing

Yield: 2-3 servings; 1 point for entire recipe

 

4 ounces carrots -- shredded

2 Tbsp. Mirin -- Japanese cooking wine

2 Tbsp. rice vinegar

1 Tbsp. soy sauce

1/2 Tbsp. ginger -- fresh grated

1/2 tsp. sesame oil -- dark if your store offers the choice.

 

Whirl in blender until smooth. I usually pour it into a pitcher and sit that in the freezer to chill.

 

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Honey Dijon Dressing

1 serving = 2 tablespoons

 

1 cup nonfat plain yogurt or soy yogurt

1 1/2 tbsp dijon mustard

2 tbsp honey

1 tsp balsamic vinegar

pepper to taste

 

Combine all ingredients in a jar. Secure the lid and shake well. Refrigerate. After 30 minutes, the dressing is ready to serve.

 

30 cal; 0 g fat; 0 g fiber

 

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Chili Lime Dressing

Estimated points per 1.5 tablespoon serving: 1

 

3 T. Light Kraft Mayo

3 T. Non-Fat Sour Cream

3 T. Water

1 med. scallion, minced fine (optional)

1 1/2 T. Lime juice

2 tsp. sugar

1/2 tsp. chili powder

 

Combine all ingredients and use with Romaine Lettuce or mixed salad greens.

 

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Julie's Homemade French Dressing

Yield: A lot. :)

 

1 cup catsup (I use the low carb/sugar kind)

1/2 cup splenda (or to taste)

1/2 cup cidar vinegar

1/2 cup FF Miracle Whip

fresh onion to taste

 

Mix all this in the blender. It is sooooo good! Sometimes I add a little water if it is too thick. It stores nice in the fridge also, although the mayo tends to make it thicken as it sits.

 

Also this makes a lot, you might want to half it.

 

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Honey Mustard Salad Dressing

 

1 cup fat-free plain yogurt

1/3 cup reduced -fat mayo

1/3 cup honey

1/4 cup Dijon mustard

2 tbls prepared mustard

4 1/2 teaspoons white or cider vinegar

 

In a bowl, whisk together all ingredients. Refrigerate for at least 1 hourbefore serving.

 

Yields 2 cups.

 

one serving =2 Tbls.-50 calories, 2 g fat, a trace of fiber.

 

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Cucumber-Yogurt Dressing

Yield: 1-1/2 cups

 

1 medium cucumber, peeled, seeded, and coarsely chopped

2/3 cup plain yogurt

2 Tbs. minced onion

1 Tbs. vegetable oil

2 tsp. vinegar

1/4 tsp. salt

2 tsp. chopped fresh dill (optional)

 

Combine everything in a blender or food processor and puree until creamy and smooth. Chill. The dressing will keep refrigerated for at least one week. Serve over salad greens or steamed vegetables.

 

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Low-Fat Ranch Dressing

 

1/2 cup fat-free sour cream

1 tablespoon fresh lime juice

1 clove garlic, chopped

1 thin slice red onion

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon celery seed

3 drops red pepper sauce, or to taste (optional)

 

Combine all ingredients in jar of blender or food processor bowl. Process until smooth, scraping down sides with rubber spatula as necessary.

 

Refrigerate, covered, in glass or plastic container. Keeps 4 days, refrigerated. Makes 1/2 cup or 2 servings of 4 tablespoons.

 

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Herb and Mustard Dressing

 

1/4 cup water

3 tablespoons balsamic or cider vinegar

1 1/2 tablespoons Dijon-style mustard

1 tablespoon olive oil

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1 teaspoon dried rosemary

1 small garlic clove, minced

 

In a small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before serving. Makes about 2/3 cup.

 

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