what can you use besides salad dressing on salads?

Depending on the time of year (and depending on where you live), if you can get fresh tomatoes, rather than cutting them up and putting IN the salad, an old family secret of my husbands Italian family is........you SQUEEZE the tomato into a bowl, infuse with fresh garlic, salt and pepper.....they also add oil/vinegar, but I prefer just the plain "tomato juice" w/out oil or vin......summertime is great for the juicy tomatoes.....I'm getting hungry for salad now!!!!!

One tablespoon of no sugar added raspberry jam and a little water mixed together. Tastes great over spinach leaves and low fat blue cheese.....yum

walden farms salad dressings

I love lemon, so I almost always use that on my salads

If you can't find anything you like and decide to keep using salad dressings my friend had a great tip for me. When you order of make a salad, keep the dressing on the side and dip your fork once before picking up the salad, you use WAY LESS dressing but it seems to be the perfect amount taste wise.

Tzatziki (Greek), definitely!!! It's not just for Gyros and Souvlaki (which I miss, being on a diet). Use it on garden salad or Greek salad, or toast some multigrain pitas with a little Greek seasoning and dip in to this sauce. It's great. I found the owner of a local pizza place is from Crete, and he always makes this for me when I bring the kids in for pizza (he knows I'm on a diet).

Ingredients
2 (8 ounce) containers plain yogurt 2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Directions
(revised--it was missing a step that would solve the runniness problem. Drain the yogurt in a colander for a few hours. This is the way they do it the Greek restaurants. You should also salt and drain the cucumbers for an hour.)

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

I have discovered Italian Rose fresh salsas, one is mango based and the other is tomato based. They can be purchased at Sam's. I make my usual salad with lettuce, tomatoes, and whatever other fresh veggies I have on hand. I add 1/4 cup of dried cranberries, a sprinkle of sea salt, and a sprinkle of Splenda. Then I toss the salad in 1/2 cup of whichever salsa I am in the mood for that day. The tomato salsa (1/2 cup) has 40 calories, 0 fats, and 8 grams of carbs. The mango salsa (1/2 cup) has 140 calories, 0 fats, and 40 grams of carbs. You could use less salsa to cut the calories even more, but this is the amount that I like.

My 18 year old son decided one day he didnt want mayo or salad cream and rummaged through the different dressings in my fridge. He came across the mint sauce that we would have on roast lamb. That seemed rather strange but was absolutely delicious. Only vinegar and mint so virtually no calories at all.

You can make a vinaigrette out of almost anything. If you like the flavor, can fit it in a bottle and add some vinegar and oil to it, you can make a dressing.