Healthy sauce/dressing for salads and veg.

I love to make a dressing of 1 T butter, 1 T olive oil (or just use 2T olive oil and no butter), fresh lemon zest, fresh squeezed lemon juice,minced garlic and cracked pepper and a bit of salt. Just saute it until its warm and toss cooked veggies in it. It's delicious on broccoli and asparagus and it goes really far and adds a punch of yummy flavor.

I like Maple Grove Farms Fat Free Rasberry Vinagarette. I also like a little Ponzu Sauce alone or mixed with a little Light Italian dressing.

This is dressing is from the Berry Spinach Salad I think that was on a blog here but it's 6oz raspberry or strawberry fat free yogurt (I'm thinking you can use a flavor you like), 2 tsp olive oil & 2 tsp raspberry balsamic vinegar, balsamic vinegar or lemon juice. This make 4 servings and comes out depending of course on what you choose and the difference in brands it comes out to be about 40 cals or less per serving. I've tried the raspberry yogurt with raspberry balsamic vinegar and strawberry with lemon juice and they were both very good. I'm not sure if someone has posted the same thing or not.

Honestly, I love tossing salads in just red wine vinegar or balsamic vinegar. A lot of times I'll make it ahead of time and let them marinade. If I want a legit salad dressing, I mix oil, red wine vinegar, seasoned salt, and Italian seasoning together. Or for a really good spinach salad dressing, red wine vinegar, dijon mustard, oil, and seasoned salt.

I almost never buy bottled dressing anymore, and frankly, I don't really like it anymore either. Low fat salad dressings tend to be high in sugar anyway. At least this was I can use healthy oils like olive oil and control how much I use.

I usually just put balsamic vinegar on a salad. Its especially good caprese style with a tomato and mozzarella If straight balsamic is too intense, heat it up in a pan until it becomes thicker, and it takes away a lot of the POW.

If you cant take it straight, mix in a little honey and a small amount of extra virgin olive oil

I also sometimes if i dont want the vinegar on my salad will use regular dressing and lightly dip each bite. You actually eat way less dressing that way because you feel like every bite has just enough of the dressing

I make my own balsamic vinaigrette: finely chop about two teaspoons of Shallot, add it to a mixture of 4 Tablespoons Balsamic Vinegar and 1 Tablespoon canola oil, whisk in a half or quarter teaspoon of dijon mustard - the dijon will help emulsify the dressing so it doesn't separate. This will keep in the fridge for several days. Total calories is 170 , 32 calories per tablespoon. I've been using Kirkland Balsamic Vinegar, it's sweet...but only 10 calories per T. Canola is 120 per T.

My new favorite is Panera Bread Balsamic Viniagrette its low cal and low sodium but its expensive over $4 bottle.

My favorite is Bolthouse farms Yogurt Dressing - it's SO delicious (especially the honey mustard) and it's about 40 calories in 2 teaspoons and is all natural with no preservatives, and, well, try it out and see for yourself!!! it's a great healthy alternative =]

One of my favs also....Majority of the bolthouse farm dressings are delish, low cal. Some have a bit of sugar so something to watch out for.

This sounds fantastic! I can't wait to try it tomorrow. I, too, have had difficulty finding a dressing recipe without some kind of oil in it. Sometimes I water down my vinegar & oil mixture then add some lemon juice. It's tolerable.