Healthy Alternatives to Salad Dressing
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penelopeshortcake wrote: »I know some may think this is gross. ..vut I really love pickle juice on salad!
Actually I would totally try that! I love pickle juice. I even use dill pollen sometimes in my cooking.2 -
Oh my goodness these all sound so delicious! I'm glad I started this post because I literally want to try most all of these. Kudos on the mustard/ honey mustard and the pickle juice suggestions. Two things I never thought of doing. And I have hummus to use up be fore it goes bad. Will try that one as well. Shoot. I eat so many salads on the norm anymore, I'll probably eventually get to trying all of these. You all have made me hungry!0
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I almost never buy bottled salad dressing. I usually do one of the following:
Really good aged balsamic vinegar (some of the flavored ones are awesome! white balsamic is good, too), a bit of good olive oil (about 2:1 vinegar to oil), and salt and pepper
Red wine vinegar, olive oil (again about 2:1), and salt, pepper, garlic powder, and oregano
Equal parts dijon or whole grain mustard (or a mix of the two), apple cider vinegar, and olive oil, then a squeeze of honey, a squeeze of lemon, and salt and pepper.
Semi-homemade ranch (the Hidden Valley packet) except I mix it with ~5oz fat free greek yogurt, 8oz light sour cream, and ~3oz lowfat buttermilk. This is also really good mixed with salsa. I also sometimes add a little more of the yogurt or whatever and then throw in some fresh garlic, parsley, and/or chives, just to freshen it up a little. (For some reason I just love the packet, though!)
I also really like this recipe, except I reduce the mayo down to 1/2C (and use light mayo) and bump up the vinegar to 1/2C because I like it a lot thinner and a lot tangy-er than written, and I switch between red wine vinegar and apple cider vinegar - you can play with it. I sometimes use fresh garlic or change up the seasonings, also.1 -
I don't buy dressings anymore, except maybe ranch for dipping.
Low fat caesar: 2 tbsp light mayo, 2 tbsp water, 2tbsp lemon juice, Worcestershire sauce, sriracha, a bit of grated Parmesan and a tsp minced garlic. I chop up a whole romaine heart, add 100g of shredded chicken or cooked shrimp, and drizzle 2 tbsp of the dressing overtop. And more Parmesan.
Balsamic vinaigrette: olive oil, balsamic vinegar, a bit of honey, and salt. This is my absolute favourite1 -
I had a salad for lunch today that had a bunch of goat cheese....made me not need the dressing. I also love to squeeze a lime or lemon on my salad. For dressing I usually just make my own, but have been known to use bottled dressings too.
I read some where that fat can help in the digestion and absorption of nutrients in the veggies. I don't remember where and god knows if it is true, but a little fat in the salad keeps me full longer.1 -
sour cream and salsa together on a taco salad - amazing!1
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- Apple cider vinegar
- Oregano
- Salt
- Pepper
- Onion powder
- Garlic powder
So good!0 -
https://lisaslentils.com/2011/10/17/appetite-for-reductions-green-goddess-garlic-dressing-submitted-by-guest-blogger-nancy-vanacore/
this dressing from appetite for reduction is amazing, actually, every dressing in that cook book is fantastic.0 -
I almost never buy bottled salad dressing. I usually do one of the following:
Really good aged balsamic vinegar (some of the flavored ones are awesome! white balsamic is good, too), a bit of good olive oil (about 2:1 vinegar to oil), and salt and pepper
Red wine vinegar, olive oil (again about 2:1), and salt, pepper, garlic powder, and oregano
Equal parts dijon or whole grain mustard (or a mix of the two), apple cider vinegar, and olive oil, then a squeeze of honey, a squeeze of lemon, and salt and pepper.
Semi-homemade ranch (the Hidden Valley packet) except I mix it with ~5oz fat free greek yogurt, 8oz light sour cream, and ~3oz lowfat buttermilk. This is also really good mixed with salsa. I also sometimes add a little more of the yogurt or whatever and then throw in some fresh garlic, parsley, and/or chives, just to freshen it up a little. (For some reason I just love the packet, though!)
I also really like this recipe, except I reduce the mayo down to 1/2C (and use light mayo) and bump up the vinegar to 1/2C because I like it a lot thinner and a lot tangy-er than written, and I switch between red wine vinegar and apple cider vinegar - you can play with it. I sometimes use fresh garlic or change up the seasonings, also.
Thanks for the ideas!0 -
DaisyHamilton wrote: »I just use lemon juice or have chunks of avocado in the salad
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a good option for vinegar in the salad dressing is using the brine from pepperocinis. Great for a greek salad dressing with some olive oil0
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I either use balsamic vinegar or some store-bought Bolthouse (a game-changer in my house!).0
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A lighter hummus (35-60calories per 2 tbsp) mixed with some yogurt (Greek or plain non fat works). Add a little bit of water and it is perfecto!0
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I use Tahini "sesame butter" and it tastes really good0
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I always use Dijon mustard with red wine vinegar.0
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I use cottage cheese, it is a bit creamy and adds protein.0
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We usually make dressing by mixing vinegar or lemon juice with olive oil, mustard (to emulsify) and spices.
Olives in a salad can work instead of dressing, they are so flavorful. Olives, feta, a little bit of olive oil would be amazing.
If I put tuna in a salad then just a drizzle of olive oil, squeeze a lemon over the salad, salt n pepper (or just pepper).
mmm.1 -
@robininfl - yes! Olives work great! I'll have to try the lemon juice/oil though thanks!0
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Large bottle of balsamic vinegar (16 oz range), add a packet of Good Season's salad dressing mix and shake it up. Fat free and almost calorie free.0
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mrzpeep391 wrote: »My mom never used dressing she always used plain applesauce for past 30 years.
This was my go-to for dressing in college. SO good with spinach. I thought I was the only one who did this lol0
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