What kind of salad dressing is good??

katherine_startrek_fan

Bolthouse Farms Honey Mustard is my favorite! I'm not even usually a honey mustard person, but yummm!!!!

mom2ava07

I love Kraft Catalina fat free it's 50 calories per 2 tbsp

juggernaut1974

Liftng4Lis wrote: »

OPA Greek yogurt bleu cheese..NOM NOM

Must find this...

mkakids

Store bought: Marie's Yogurt Ranch is really good and 70 cals for 2 tbsp.

If you like Italian...there is a GREAT recipe from a blog called penniless parenting

I regularly omit the oil to make it fat free and very low calories (I like vinegar alot, but if its too much, you can replace the oil with water and it works just fine). I use ACV usually, but I have used other vinegars in the past and its still great! You can also mix the herbs into light sourcream (thin with a tiny bit of milk) for a creamy dressing. I omit the sweetener too.

This is great on regular salad and pasta salads too! I always bring pasta salad with to pot luck type events and always use this dressing.....I always get rave reviews and asked for the recipe.

C&P from the blog linked above.....

Zesty Italian Dressing Recipe

Ingredients
1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)
1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar, or sucanat
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt

Instructions
1. Pour ingredients into a glass jar or bottle with a cover. You may need to use a funnel, in which case pour the dry things in first before the liquids.
2. Cover and shake well.
3. Use, or refrigerate for months and months.
4. Enjoy!

In case you like pasta salad...here is my go -to recipe

1# box of rotini (I like tri color, but any noodle is fine)
1 head of broccoli
1 red pepper
1 orange pepper
1 can sliced black olives
1/4# feta
1 zesty italian recipe (above)

Just chop the veggies into bite sized pieces, cook the pasta al-dente, and break up the feta into crumbles. Mix everything together and let it sit for a few hours in the fridge. When I am watching calories more closely, I make it with half the pasta, double the veggies, and make the dressing oil free.

mkakids

AmandaHugginkiss wrote: »

I make my own. A dollop of Fage yogurt, a good bit of pear infused white balsamic vinegar, a bit of olive oil, salt, and some herbs from my garden, usually a tiny bit of thyme. Emulsify with a stick blender. It's fantastic on tomatoes.

Don't be afraid of adding fat into your diet, just be careful with how much.

Where, pray tell, do you get pear infused white balsamic?! That sounds FANTASTIC.

jagi410

I use salsa. Low calorie, adds extra vitamins too!