Calorie CHEAP Salad Dressing?

Salads can easily become a calorie bomb if you are not careful, so add some fun things to them but track them carefully to make sure they are not getting too crazy. For dressings, I have tried several Bolthouse varieties, which are yogurt-based and much lower calorie. I especially love the Avocado Cilantro dressing, and you could also add some salsa or black bean salsa, avocado, a sprinkling of Mexican cheese or queso fresco, some grilled chicken, and have a really delicious and not-too-rabbity dish.

Or you can just cut some veg and dip it in the Bolthouse if you decide you really aren't a salad person.

Or you can grill or roast the veggies and lightly dress them with a vinaigrette (I like balsamic) if you decide you really, really, really aren't a salad person.

(We have 4 rabbits, so I know exactly what you mean, with their little furry lips and buck teeth gnawing through the lettuce leaf like a buzz saw!)

Also, people forget about the frozen section, and all the root vegetables.

Like rutabaga, parsnip, kohlrabi, yams, and sweet potatoes. Try them julienned as finger foods.

Then there's the squashes, pumpkins, zucchini, and courgettes.

Also, technically a vegetable:



http://www.food.com/recipe/pumpkin-mousse-ww-105421

I ran this through recipe builder. 178 calories a serving.

Kraft Roasted Red Pepper

Bolthouse Farms everything. The blue cheese is excellent, and the honey mustard is a close second. I can't tell any difference between them and "normal" dressing.

I like the Hidden Valley Greek yogurt dressings. I personally like the spinach and feta flavor as well as cucumber dill. I usually use spinach as the base for my salads or I'll get a bag of romaine or mixed baby greens. I'm not overly into kale, but I do have one salad recipe that uses shredded Brussels sprouts and kale as the base.

I make my own. It's so simple, and honestly tastes way better than store bought to me. You can change it up by adding things like dijon mustard, different types of vinegars, herbs, garlic, fresh tomato, anchovy, ginger, etc.

Here is the basic template:

1/2 cup vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
1/4 cup extra-virgin olive oil (or less, if your tastebuds will let you get away with it; you can use other oils, like grape seed or vegetable)

Stick it in a jar and shake. Lasts forever in the fridge.

Change the flavor profile by adding variations that suit your meal:
-garlic/lemon juice/dijon mustard/anchovy=traditional
-fresh smashed tomato/balsamic vinegar/sugar/Italian herbs=Italian flavor
-rice vinegar/fish sauce/ginger/lime juice/a touch of sesame oil/green onion/garlic = amazing asian dressing!!!
-cilantro/lime juice/cumin/jalepeno=Mexican flavors

You can make your own "creamy" dressings with a Greek yogurt base, too. Add salt (or a salty ingredient like parmesan cheese, if you have the calories), pepper, and seasonings of choice. Minced/pureed garlic is good, or any herb, spice or blend (let it sit for a while so the flavors blend/mellow). Things like pureed or minced roasted red peppers or other flavorful veggies are also tasty.

Be aware that homemade dressings don't necessarily keep for near infinity like commercial ones. I usually just mix up enough for one salad, because I like variety.

Apologies for not offering an actual recipe . . . I'm more a "wing it" cook.

Salsa can also work as a dressing, especially on a salad that includes beans, corn, avocado sorts of things.