salad dressing ideas

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2

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  • theskinnylist
    theskinnylist Posts: 286 Member
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    Fresh squeezed lemon is my go to. I have such juicy salads where the veggies ooze of flavor and natural juices that fresh squeezed lemon and a bit of pepper and Mrs. Dash goes a long way.
  • keem88
    keem88 Posts: 1,689 Member
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    plain greek yogurt with a tad almond milk or coconut milk to make it thinner, and add chives onion powder garlic powder pepper dillweed and other spices, make your own "ranch"
  • mkatkar
    mkatkar Posts: 24
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    bump
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    bump
  • 90lovelylbs
    90lovelylbs Posts: 4
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    Dijon Mustard + Honey + Balsamic Vinegar
  • jmom376
    jmom376 Posts: 234 Member
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    I love balsamic vinegar glaze on my salads. For a Tablespoon, only 30 calories, no fat, and about 10 grams of sodium. This is really good drizzled over a spinach salad with oranges and grilled chicken (you can add other things to the salad too).
  • stefanieanne14
    stefanieanne14 Posts: 119 Member
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    Panera (the restaurant) has a poppyseed fat free dressing that is delicious. It's only 15 cals/2 TBSP and I think the sodium for that is like 160 mg; I get it at Target.
  • nashsheri33
    nashsheri33 Posts: 225 Member
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    bumpitybump!
  • stephaniecaine82
    stephaniecaine82 Posts: 117 Member
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    A member posted this some time back and I have made it several times. Very tasty.

    LIght Ranch Dressing


    1 cup buttermilk (1%)
    ½ cup plain Greek yogurt (2%)
    ½ tsp onion power
    ½ tsp dried chives
    ½ tsp dried dill
    ½ tsp dried parsley flakes
    Salt/pepper to taste
    A few drops of worcestershire sauce

    I use non-fat yoghurt instead of 2%. I also add the buttermilk a little at a time until I get the consistency I want. The whole cup makes it a little watery. This is best after sitting for a couple of hours to let the herbs moisten and infuse the mixture.

    bumping this for later!
  • michellew91
    michellew91 Posts: 47 Member
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    Sesame Vinaigrette:
    2T white wine vinegar
    2T cider vinegar
    3T canola oil- do not use olive oil, it will turn to a solid in the fridge (learned this the hard way)
    1/4c sugar (or sugar replacement)
    1T toasted sesame seeds
    1t minced onion
    1/8t paprika

    This lasts in the fridge for about a month. I normally put this on a spinach salad with feta, dried cranberries, and pecans!
  • keepitcroosh
    keepitcroosh Posts: 301 Member
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    I stick to balsamic vinegar with a bit of oil. From there I add tons of flavor from spices and vegetables (or even fruit!).
  • DorisR184
    DorisR184 Posts: 471 Member
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    Bump
  • harley0269
    harley0269 Posts: 384 Member
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    bump!
    Good to know!!!

    i just wish i would of seen this sooner, becuse i just bought 2 bottles of dressing today & was disgusted over the sodium content too. but felt i had no choice :(
  • submissivelyserving
    submissivelyserving Posts: 95 Member
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    bump
  • 0nichan
    0nichan Posts: 5
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    balsamic vinegar, grapeseed oil, and cracked pepper
  • stephaniecaine82
    stephaniecaine82 Posts: 117 Member
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    .
  • DorisR184
    DorisR184 Posts: 471 Member
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    Bump
  • ashleyShades
    ashleyShades Posts: 375 Member
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    These all sound so good!
  • Sandy3313
    Sandy3313 Posts: 140 Member
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    Balsamic Garlic Vinaigrette

    1/2 cup balsamic vinegar
    1 Tablespoon olive oil
    1 Tablespoon lemon juice
    1 Tablespoon minced garlic
    1/2 Tablespoon honey
    freshly ground pepper

    Put all ingredients in a jar and shake well. This is low calorie and low sodium, but still tastes really good.
    You can also add Italian seasoning if you like.

    Bump...sounds great going to try this tomorrow!! thanks for sharing!!
  • Sandy3313
    Sandy3313 Posts: 140 Member
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    Sesame Vinaigrette:
    2T white wine vinegar
    2T cider vinegar
    3T canola oil- do not use olive oil, it will turn to a solid in the fridge (learned this the hard way)
    1/4c sugar (or sugar replacement)
    1T toasted sesame seeds
    1t minced onion
    1/8t paprika

    This lasts in the fridge for about a month. I normally put this on a spinach salad with feta, dried cranberries, and pecans!

    BUMP!! sounds great!!

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