Salad Dressing Recipes - Shameless Solicitation

Hearts_2015

Creamy Mexican salad dressing

Equal parts low fat cottage cheese and Pace medium picante. Blend. I use 1/2c cottage cheese and 1/2c pace. 130 calories for whole cup!! I think I have also used low fat sour cream as well

Wow, never even thought of this one... gonna have to give it a try... Thanks:drinker:

kelly_c_77

I've been using Mrs. Dash Garlic and Herb and Unseasoned Rice Vinegar. Just sprinkle on the Mrs. Dash and then pour rice vinegar over. Zero calories, no sodium, and delicious.

grillnchill

Bumping for the delicious ideas

dklibert

White Balsamic Vinaigrette
http://soupspiceeverythingnice.blogspot.com/2014/02/white-balsamic-vinaigrette.html
Makes approx. 1/2 cup

Ingredients

3 oz walnut oil
1 oz white balsamic vinegar
1 tsp Dijon mustard
1 garlic clove, minced (approx. 1/2 tsp)
1 tsp honey
1/8 tsp Italian seasoning
Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week. Great over a spinach and mushroom salad.


Creamy Lime Cilantro Dressing
Source: Soup Spice Everything Nice
Makes about 1 cup

Ingredients

1/4 cup light mayonnaise
1/4 cup light sour cream
1 lime, zest and juice
1 garlic clove, minced or grated
1 green onion, minced
1/4 cup cilantro, minced
1 Tbsp olive oil
1 Tbsp white vinegar
1/2 tsp Kosher salt, or to taste

Directions

Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use.


Creamy Mexican Dressing
aka “El Chico Dressing” or “House Dressing”
Soup Spice Everything Nice blogspot
Makes 1/2 cup

Ingredients

1/4 cup light mayonnaise
1/4 cup milk
2 tsp. sugar
1 tsp. paprika (sweet)
1/2 tsp. kosher salt, or to taste

Directions

Mix all ingredients with a wire whisk and refrigerate. Taste after 2 hours and make any additions to taste. Return to refrigerator until serving.


Serve on taco salads or tacos. This dressing is also good as a dip for tortilla chips.

Note: Be sure to use a sweet paprika. I have used paprika that was not labeled hot but was hotter than normal and 1 tsp is too much. If you use hot or smoke paprika start adding paprika a little at a time tasting as you go.

Elsie_Brownraisin

Bump.

I make terrible salad dressing for some reason, same with hollandaise and mayonnaise.

dklibert

Avocado Ranch Dressing
source: Soup Spice Everything Nice
Makes approx. 1 cup

Ingredients

1/2 medium/large avocado
1/4 cup light mayonnaise
1/4 cup light sour cream
2 Tbsp low fat buttermilk
1-1/2 tsp lime juice
1/2 tsp salt
1 tsp cilantro, minced
1 tsp green onion, minced
1/2 tsp dill, minced
1/2 tsp garlic, minced
Dash black pepper
A sprinkle cayenne pepper

Directions

Place the avocado in a bowl and mash with a fork until it is smooth. Add in the rest of the ingredients. Stir until everything is mixed well. Place, covered in the refrigerator to let flavors blend. Serve as a salad dressing or dipping sauce.


Balsamic Vinaigrette
Makes approx. 1/2 cup

Ingredients

3 oz olive oil
1 oz Balsamic vinegar
1 tsp Dijon mustard
1 garlic clove, minced (approx. 1/2 tsp)
1 tsp honey
1 tsp parsley, chopped
1 tsp basil, chopped
Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week.


Balsamic and Caper Vinaigrette
Makes 1 cup; Serves 8

Ingredients

1/4 cup balsamic vinegar
3 Tbsp water
1/2 cup olive oil
1 package Good Seasons Italian Salad Dressing
& Recipe Mix
2 Tbsp capers, drained

Directions

Combine all ingredients in a cruet or mason jar with a tight fitting lid. Shake vigorously until well blended.

Refrigerate unused portion for up to 4 weeks. Ingredients in dressing will separate when refrigerated, especially the olive oil. To reuse, let dressing stand at room temperature about an hour and then shake just before serving.


Fire Roasted Tomato Dressing
Soup Spice Everything Nice blogspot
Makes 2 cups

1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 envelope Italian salad dressing mix
1 Tbsp. cider vinegar
1 Tbsp. light mayonnaise

Place all ingredients in a blender; cover and process until blended.

Nutrition Facts: 2 Tbsp. equals 7 cal., 0.3 g fat, 0.3 chol., 91.4 mg sodium, 1.1 g carb., fiber 0.2 g, protein 0.2 g.

cadyhouse

Holy smokes! Thanks everybody!

lesteidel

Bump

93nan

Bump

jazchlo

Bump

lysslax

bump

trisH_7183

My go to dressing,used nearly every day is
1tsp olive oil
1-2 Tbl rice vinegar ( flavored)
1tsp sweetener if needed
I don't use sweetener. Add lots of garlic,Italian seasoning,black pepper to salad.Add dressing,toss.

amydeca123

bump

leeannewgeorge

bump

Roxmom66

Am trying to make my own dressings, so am going to try some of these. Thanks for posting.

93nan

Thanks!

slammy1968

Bump!

Sunbrooke

Bump

elisa123gal

I toss my greens in olive oil..just enough to coat about a teaspoon or two….then I add shake or two of red wine vinegar, then three or four of rice vinegar and a squeeze of lemon…toss again with salt and pepper.. it is my go to great dressing. at times I add a tablespoon of blue cheese crumbles.

it doesn't get much better for me.

justmytype

bump