Wanted: Recipes for Salad Dressings

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Sandyk5460
Sandyk5460 Posts: 14
in Recipes
I love salads and would love to make my own dressings. Will you please share your recipe with me? :flowerforyou:


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  • kimberly0416
    kimberly0416 Posts: 123 Member
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    Instead of using salad dressing I chop up kalamata olives.
  • kellybean14
    kellybean14 Posts: 237 Member
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    For a Tex-Mex salad, you can dice up some chipotle peppers in adobo sauce and mix it in with nonfat, plain yogurt. It's amazing!
  • KimH313
    KimH313 Posts: 162
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    a little olive oil and fresh squeezed lemon is so good! yummmmmmmmmmmm
  • runfatmanrun
    runfatmanrun Posts: 1,090 Member
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    I know you are looking for recipes but I don't have any. I just use either salsa, cottage cheese, balsamic vinegar (not vinagrette), or sour cream. These are just alternatives, sorry.
  • getsveltEagain
    getsveltEagain Posts: 1,063 Member
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    Check out this thread....

    http://www.myfitnesspal.com/topics/show/449285-salad-dressing-recipes
  • MariaAlbina
    MariaAlbina Posts: 131 Member
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    I make the blue cheese one A LOT. It's so good and less than a third the calories of store bought.

    http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html

    http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html
  • jennalink807
    jennalink807 Posts: 226 Member
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    Super simple strawberry balsamic vinaigrette:

    1 tsp EVOO
    1 tsp balsamic vinegar
    1 spoon full of strawberry preserves, or jam, or jelly. whatever you've got

    shake it up and toss into salad. YUMM
  • Davis090608
    Davis090608 Posts: 4 Member
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    Simple Vinaigrette

    1/2 C Vinegar or citrus of your choice
    1 C Extra Virgin Olive Oil
    1 Shallot or clove of garlic (finely chopped or pressed)
    1 Tbsp Gluten-Free Dijon Mustard (I grind my own dry mustard seeds)
    Salt and Pepper to taste
    Your favorite herbs (dry or fresh)

    Store it in the fridge

    Some variations include:
    1/3 part Apple cider vinegar & 2/3 parts orange juice / EVOO
    1/3 part Rice vinegar & 2/3 parts lime juice / Sesame Oil
    Lemon juice / EVOO & Flax Oil
  • WildFlower7
    WildFlower7 Posts: 714 Member
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    I just started making my own sauces and dry mixes for everything. Dressings would be great to do too!! BUMP!
  • rf1170
    rf1170 Posts: 180 Member
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    I've been loving a Caesar dressing lately! Here's the recipe I use:
    1 egg
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    2 Tablespoons apple cider vinegar
    4 anchovy fillets, minced
    3 cloves garlic, ground into paste
    1/2 teaspoon sea salt
    black pepper

    Mix all these together with a fork, and continue stirring quickly while drizzling in extra virgin olive oil. You can add as much or as little as you like; I prefer mine a little thinner and tangy, so I use about a half cup or so, I guess. Just taste as you go, and you'll know when it's done! It takes about five minutes, makes enough for four to six servings, and keeps for a day or two. Hope you like it!
  • raw14
    raw14 Posts: 22
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    handful grape tomatos, Pumpkin seeds, salt, garlic blend taste test and add more or less accordingly.


    Also zucchini, lemon juice, sesame seeds(tahini)1/2 C, garlic, salt blend taste.
  • thechubner
    thechubner Posts: 94 Member
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    I like just rice vinigar, a little soy sauce, a teaspoon of splenda, a little fresh garlic and fresh ginger mixed together. It's really tasty like this (but I like things salty) you could also add a table spoon of sesame oil if you like a little oil, but I don't find I need it.

    Prefer ranch? My son LOVES this and it's so much lower cal than regular ranch. Take a packet of ranch dressing seasoning, mix in 1 cup of fat free sour cream, and thin it down with a little skim or buttermilk. - It's not caloire free - but compared to the stuff with mayo it's near saintly :)
  • nroisland
    nroisland Posts: 254 Member
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    This is an old family recipe that everyone loves!

    3/4 cup of oil (any kind you like, I prefer vegetable)
    1/4 cup of vinegar (you can use any you like, I prefer white)
    1 tsp. salt
    1/2 tsp of pepper
    1 heaping tsp. of dry mustard
    2 (I use more because I love garlic) cloves of garlic minced
    2 pinches of dry basil

    Blend in blender

    Here is a new one I am in love with:

    Port Wine and Stilton dressing

    Makes 1 quart

    1 egg
    1/4 cup sugar
    1 tbsp Dijon mustard
    1/3 cup raspberry vinegar
    1/3 cup port wine
    1/2 tsp salt
    3 tbsp chopped onion
    2 cups oil- we used 1 1/3 olive, 2/3 corn
    2 oz blue cheese
    1 tbsp Dry Good Seasons Italian Dressing

    Put in blender: add all ingredients except oil and cheese. Process 1-2 minutes. SLOWLY dribble in the oil and add 1.5 oz of the cheese. If you like stronger bleu cheese, add more. The slower you process the oil, the creamier it is.

    Enjoy!
  • raw14
    raw14 Posts: 22
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    I make the blue cheese one A LOT. It's so good and less than a third the calories of store bought.

    http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html

    http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html
  • raw14
    raw14 Posts: 22
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    Thanks for the blue cheese link. My mom is a huge fan and i am going to make this while she is visiting
  • lorenzoinlr
    lorenzoinlr Posts: 338 Member
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    Bump
  • Sandyk5460
    Sandyk5460 Posts: 14
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    Wow!!!!!!!!!!! Thanks everyone for the recipes and ideas. I will go to that site that a couple of you suggested. :love:
  • Sandyk5460
    Sandyk5460 Posts: 14
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    I know you are looking for recipes but I don't have any. I just use either salsa, cottage cheese, balsamic vinegar (not vinagrette), or sour cream. These are just alternatives, sorry.

    Alternatives are great too. I use the salsa at times! Thanks. :flowerforyou:
  • jencornelius
    jencornelius Posts: 24
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    One packet Hidden Valley ranch dressing mix, 6 oz. plain greek yogurt, 1/2 1% milk.

    Numbers depend on which brands you use, and how much you use per serving. It's super delish and whole recipe is under 200 calories. I keep it in the fridge to dip veggies in, add to sandwiches instead of mayo and, of course, salads.

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