light salad dressings recipes

SophieB74656

I tend to have a salad with both lunch and dinner to help fill me up. Lately my go to salad dressing is one I make myself. A tablespoon of dijon mustard, the juice of one lemon, and a tablespoon of extra virgin olive oil (and some salt if you like). It's light and refreshing and a little goes a long way.

anyone else have some low cal salad dressing recipes?

Pebbles536

BUMP

lewandt

Blue Cheese Dressing:
2 TBSP mayonnaise
1/4 Cup lowfat Buttermilk
1/4 Cup plain fat-free yogrt
1 TBSP white vinegar
1/2 Teaspoon sugar
1/3 cup crumbled blue cheese
salt & freshly ground pepper

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt into the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all ingredients are well combined. Stir in the blue cheese and season to taste with salt and pepper.

I have not made this yet, it is on my menu for the week though with Buffalo Chicken salad and it is 254 calories for the entire recipe (makes 4). Here is the rest of the recipe if interested:

• 2 (8-ounce) boneless, skinless chicken breast halves
• 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
• 2 teaspoons olive oil
• 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
• 4 celery stalks, thinly sliced
• 2 carrots, coarsely grated
• 2 scallions, green part only, sliced
• 1/2 cup Blue Cheese Dressing, recipe follows
Directions
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
SERVES 4

lewandt

Sorry 254 calories for 1 serving of the entire recipe (makes 4). 31 grams protein, 5 grams sugar, 10 grams carbs, 10 grams fat, 471 milligrams sodium & 74 milligrams cholesterol for those who want all the info