salad dressing recipes....
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bump!! Great recipes here!!!0
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Great recipes0
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*bump*0
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Here's another one.
Buttermilk Ranch Dressing
½ cup lowfat buttermilk
¼ cup canola mayonnaise
2 tablespoons white wine vinegar
½ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper
1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill
(used 1 teaspoon dried basil – good)
Directions
Whisk buttermilk, mayonnaise, vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.0 -
These are from allrecipes:
Avocado ranch dressing (can be modified with lower fat sour cream, etc)
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
do you have a calorie count on it
1/8 teaspoon onion powder
1 pinch garlic powder
No-mayo Ranch Dressing
1 cup low-fat sour cream
1/2 cup buttermilk
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
And if you like a spicy ranch dressing like I do, just add some ground cayenne pepper or a splash of hot sauce.0 -
BUMP0
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bump!!
They all sound really good!! Thanks!!0 -
4 parts oil
2 parts balsamic vinegar
1 part honey
fresh pepper and sea salt to taste.
squeeze of lemon on top of the salad.
Throwing in some italian herbs and garlic does not hurt it, but is not necessary.0 -
Here's a really good one!
Balsamic Vinaigrette
3/4 C extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 Tbsp fresh lemon juice
Zest of one lemon
Whisk together (I blend mine). Toss w/ your favorite salad greens!
This recipe makes 1 cup, but you can double it.
You can also add a touch of honey, it helps keep the dressing from separating so quickly, then let it sit at room temp for about an hour. Vinaigrette's are best made in the blender.0 -
Tangy Salad Dressing
¼ cup balsamic vinegar
¼ cup Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)
Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined.
Makes 1 cup dressing. 194 total calories, 0 fat, 0 sat fat
Calories per tablespoon: 12 calories
Creamy Salad Dressing
¼ cup balsamic vinegar
½ cup nonfat yogurt (I use chobani)
¼ cup Country Dijon mustard
1-2 tablespoons honey
1 teaspoon lemon juice
5 garlic cloves (minced or pressed)
Place all ingredients in a jar that has a cover. Cover and shake vigorously until well combined. A blender works great, as well as a pampered chef salad dressing mixer / bottle
Makes 15 tablespoons. 209 calories total, 0 fat, 0 sat fat
Calories per tablespoon: 14 total
You can play with the vinegars & mustards in these recipes to change up the flavor. I like to use a grainy “country” Dijon dressing and love “Garlic Wine Vinegar” in these. Also, Pampered Chef makes a terrific salad dressing mixer/container (shake and pour type) and it fits these ingredients perfectly (even enough room to double the recipe)!0 -
yum!0
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bump! I was just thinking about the same question!0
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Here's what I use for lunch every day. Keep in mind that I make it fresh every evening so this is for 1 serving. If you like somewhat spicy Asian dressing then I think this is great.
1 Tbsp Red Miso Paste
1 Tbsp Rice Vinegar
2 Tbsp Water
1/2 Tsp Olive Oil
1 Tsp Onion Powder
1/2 Tsp Wasabi
Just mix it all thoroughly. You could chop fresh onion and put it in a bblender instead of the onion powder but I don't usually have the time. I put in closer to 1 tsp of wasabi but I like it hotterand it's up to you (BTW, I tried usuing wasabi powder and it didn't work at all).
I have it over romaine lettuce, daikon, cucumber, tomato, a hard boiled egg (sliced) and marinated baked tofu.0 -
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I've just found this one..
1 tablespoon olive ol
1 tablespoon red wine vinegar
1 teaspoon harissa paste
Just enough to give a lovely flavour but not too spicy0 -
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