Salad Dressing

You said tou get the salad from a grocery store, so just go down the dressing aisle, find one you like with low calories and keep it in the fridge at work.

Here are some recipes:

Zesty Avocado Cilantro Buttermilk Dressing
Skinnytaste.com

Servings: 6 • Serving Size: 3 1/2 tbsp • Old Points: 1 pt • Points+: 2 pts
Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9
Sodium: 128.8 mg

Ingredients:

3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp kosher salt

Directions:
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

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If you don't make the salad you'll have to re-do the calorie count

Avocado Salad with Citrus Vinaigrette
Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 171.3 • Fat: 13.9 g • Protein: 2.8 g • Carb: 13.9 g • Fiber: 6.1 g • Sugar: 2.1 g Sodium: 15.5 mg (without salt)

Citrus Vinaigrette

2 tbsp extra virgin olive oil
1 lemon or lime
1/2 navel orange
1 clove garlic, crushed
pinch oregano
kosher salt and fresh pepper

In a small bowl whisk olive oil, juice from lemon or lime, orange, crushed garlic, oregano, salt and pepper.

For the salad:

1 hass avocado, peeled and sliced
1 tbsp red onion, sliced
1 cucumber, sliced
1 tomato, sliced
4 cups mixed baby greens

Arrange salad greens on a plate, top with cucumber, avocado, red onion, tomato, salt and pepper. Drizzle vinaigrette over the salad and serve right away

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Red Wine Tomato Vinaigrette
Gina's Weight Watcher Recipes

Servings: 8 • Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pts
Calories: 50.8 • Fat: 5.1 • Carbs: 1.3 • Fiber: 0.2 • Sugar: 0.2 • Protein: 0.2

1 medium ripe tomato
1 clove crushed garlic
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tbsp lemon juice
2 tbsp water
1/2 tsp oregano
salt and fresh pepper to taste
1 tbsp minced shallot

Chop tomato in food processor. Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth. Add chopped shallot and mix to blend. Set aside to allow the flavors to blend well.

So yummy!!

I usually eat salad without.

I'm glad you posted this. I've learned to like the taste of veggies. After seeing your post I started wondering why I'm using salad dressing. Today I brought a salad sans dressing. I like it. From now on I'm eating my salads naked.

One trick I love is to dip your fork in the dressing, as opposed to pouring it on the salad. You use SO much less dressing but still get the flavor in every bite. Plus it makes you slow down while eating.

I use Bolthouse, found in the refrigerated section of your store with the bagged salads. So far I have tried the Ranch(45cals) and Mango Chipotle(40cals).

Pretty good stuff.

"Wishbone - Raspberry Hazelnut Vinaigrette" @ 80 calories per 2 Tbsp.

If im having a salad with fruit in it, like a Spinach, Strawberry, Feta, & Pecan /or Walnut Salad... I love using the Raspberry vinaigrettes


"Wishbone - Light Blue Cheese Dressing" @ 70 calories per 2 Tbsp.

If I'm eating a salad that doesn't feature any fruit in it, I'll opt for a blue cheese dressing. The wishbone light only has 70 cal. per 2 Tbsp. but some other brands can go up to 150 cal. per 2 tbsp.


"Ranch Dressing + Apple Cider / Balsamic Vinegar & herbs"

When I make my pasta salad, for the dressing, I like to use a combination of like 2 Tbsp. of ranch and 3 Tbsp. of apple cider vinegar or balsamic vinegar. then i add salt, fresh cracked black pepper, granulated garlic, granulated onion, dried basil, dried oregano, and a drizzle of my homemade rosemary-garlic infused olive oil

If I get salads outside of the home, I usually request olive oil / red vinegar on the side.

For my home salads I use flax oil with lemon juice from freshly squeezed lemons (instead of vinegar)

Keep a lighter dressing in the fridge at your work instead of picking one of the dressings from where you buy your salad. Alternately, if they have olive oil and balsamic vinegar on hand, you could ask for those on the side as well and mix up your own dressing. At home I do the latter, and add some chopped onion, a little salt and pepper, as well as some garlic chili sauce, mix and serve over my salad.