| Salad Dressing |
| 1 Star Ranch Dressing 1c light helman's mayo 1c buttermilk 1/2 tbsp onion salt 1/2 tbsp garlic powder 1/2 c fresh parsley minced pepper to taste Mix all ingredients. Will be thick. 2 tbsp dressing equal 1 Star |
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| Buttermilk Blue Cheese Dressing Source of Recipe Cooking Light List of Ingredients 1/2 cup low-fat buttermilk 1/2 cup plain fat-free yogurt 3 tablespoons white wine vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 1/2 cup thinly sliced green onions 1/2 cup (2 ounces) crumbled blue cheese Combine first 6 ingredients in a bowl; stir with a whisk until blended. Stir in onions and cheese. 1 point per 1/2 cup serving |
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| Ranch Dressing Source of Recipe Unknown List of Ingredients 1 cup Hellmans LITE mayo (has to be Hellmans Lite) 1 pint lowfat buttermilk 1 pkg. of Hidden Valley Ranch buttermilk salad dressing mix (dry) NOT the lowfat version mix with a wire wisk until thick keep refridgerated in a covered container - up to 4 weeks 2 Tblsp. = 1Stars!! |
| Chive Dressing 1/2 tsp. grated garlic 2 cups nonfat plain yogurt 1 cup nonfat cottage cheese 1/2 cup minced chives 4 scallions, white part and 1 inch of greens, chopped 1 tsp. dijon mustard 2 tbsp. fresh lemon juice 1 tbsp. honey 1 tsp. low sodium soy sauce Combine garlic, yogurt and cottage cheese in food processor and process until creamy. Stir in remaining ingredients. Makes about 3 cups. One serving equals 2 tablespoons. |
| PER SERVING Calories 19 Fat 0.1 Sat Fat 0 Protein 2.7 Fiber 0.1 Sodium 26 Carbohydrates 2.1 Stars 0 |
| PER SERVING Calories 21 Fat 0.2 Sat Fat 0.1 Protein 1.2 Fiber 0 Sodium 12.1 Carbohydrates 3 Stars 0 |
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| PER SERVING Calories 18 Fat 1 Sat Fat 0 Protein 0.3 Fiber 0 Sodium 38 Carbohydrates 1.5 Stars 0 |
| Creamy Buttermilk Dressing 1/2 cup non-fat buttermilk 1/3 cup fat-free salad dressing or mayonnaise 1 1/2 tbsp fat-free parmesan cheese 2 tsp dried parsley flakes 2 tsp minced garlic 2 tsp dried onion flakes 1 tsp dill weed Whisk together all ingredients in a small bowl until well blended and creamy. Cover and chill at least 4 hours for flavors to mingle. Serve with salad greens. Makes 8 servings, 2 Tablespoons each. |
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| PER SERVING Calories 16 Fat 1 Sat Fat 0 Protein 0 Fiber 0 Sodium 73 Carbohydrates 2 Stars 0 |
| PER SERVING Calories 19 Fat 0 Sat Fat 0 Protein 1 Fiber 0 Sodium 226 Carbohydrates 3 Stars 0 |
| PER SERVING Calories 9 Fat 0 Sat Fat 0 Protein 1 Fiber 1 Sodium 32 Carbohydrates 1 Stars 1 |
| Creamy Cilantro Dressing 1/2 cup nonfat buttermilk 2 Tbsp. thinly sliced green onion 2 Tbsp. nonfat sour cream 1 Tbsp. snipped fresh cilantro 1 Tbsp. dijon-style mustard. Combine all ingredients in a small bowl. Store in refrigerator up to one week. Makes about 2/3 cup, or about 11 one tablespoon servings. |
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| [Cucumber Lime Dressing] 2/3 cup nonfat plain yogurt 1/3 cup peeled, seeded, and chopped cucumber 2 Tbsp. sliced green onion 2 Tbsp. low-fat 1-percent milk 1 Tbsp. fresh lime juice 1 Tbsp. light mayonnaise 3/4 tsp. salt 1/4 tsp. minced garlic Pinch sugar Combine all ingredients in a small bowl; chill. Keeps up to 3 days in the refrigerator. Makes 8 servings, about 2 tablespoons each. |
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| PER SERVING Calories 0 Fat 0 Sat Fat 0 Protein 1 Fiber 1 Sodium 86 Carbohydrates 7 Stars 1 |
| Fat Free Roasted Red Pepper, Chili and Rosemary Dressing 1large red bell pepper 1 red chili pepper 1very small potato, about 1 ounce 1/2 clove garlic 1 tsp. honey 1 Tbsp. chopped fresh rosemary 1 tsp. english mustard 1 Tbsp. lemon juice 1 tsp. white wine vinegar 1 dash salt 1 dash black pepper [Fat Free Roasted Red Pepper, Chili and Rosemary Dressing] Preheat oven to 450*F (230*C or gas mark 8). Put the bell pepper, chili pepper, and potato on a baking sheet and roast until bell pepper skin is blackened and the potato is cooked. Halve the pepper over a plate to collect the juice. Pull off the stalk and scrape out the seeds. Puree all ingredients in a blender or food processor, then pass through a fine seive if pulp remains. Season to taste with salt and pepper. Nutrients per 1/4 of recipe. Recipe submitted by Janie L. |
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| PER SERVING Calories 37 Fat 3 Sat Fat 0 Protein 0 Fiber 0 Sodium 224 Carbohydrates 2 Stars 1 |
| French Dressing 3/4 cup tomato juice 2 Tbsp. olive oil 1 Tbsp. cider vinegar or wine vinegar 1 tsp. dijon mustard 1 tsp. sugar 1 clove garlic, peeled and crushed 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. fresh ground pepper Combine all ingredients in food processor and process until smooth. Serves:8 |
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| PER SERVING Calories 10 Fat 0 Sat Fat 0 Protein 0 Fiber 0 Sodium 115 Carbohydrates 2 Stars 0 |
| Fresh Basil and Tomato Salad Dressing 1/4 cup fresh chopped basil, loosely packed 6 sun-dried tomatoes, not packed in oil enough boiling water to cover dried tomatoes 1 tomato, coarsely chopped 1 tsp. minced garlic 1/4 cup cold water 2 Tbsp. balsamic vinegar 1/4 tsp. salt [sun dried tomatoes] Cover sun-dried tomatoes with boiling water and set aside to soften. When the sun-dried tomatoes have softened, drain and combine them with the fresh tomato pieces, garlic, basil, cold water, vinegar and salt in a food processor and process until blended. Refrigerate until serving time. Serves:8 |
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| PER SERVING Calories 70 Fat 0 Sat Fat 0 Protein 0 Fiber 0 Sodium 268 Carbohydrates 19 Stars 1 |
| Gazpacho Salad Dressing 1/2 cup reduced calorie chili sauce 1/3 cup V-8 juice 2 Tbsp. red wine vinegar 1 Tbsp. vegetable oil 1 Tbsp. lime juice 1 tsp. sugar 1/4 tsp. salt 1/8 tsp. hot sauce 1/4 cup peeled, seeded and chopped cucumber 1/4 cup seeded, chopped tomato Combine first 8 ingredients in a small bowl and stir well to blend. Stir in cucumber and tomato; cover and chill well before serving. Makes about 12 servings, 2 tablespoons each. |
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| PER SERVING Calories 12 Fat 0 Sat Fat 0 Protein 0 Fiber 0 Sodium 4 Carbohydrates 2 Stars 0 |
| Honey Cantaloupe Dressing 1 cup cut-up cantaloupe 1/2 cup vanilla low-fat yogurt 1 Tbsp. honey. Place cantaloupe pieces in a blender or food processor and process until smooth. Stir in remaining ingredients and server with fruit as a dip or dressing. Store up to 2 days in refrigerator. Makes 1 1/4 cups. Nutrient data per tablespoon. |
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| PER SERVING Calories 27 Fat 0 Sat Fat 0 Protein 0 Fiber 0 Sodium 177 Carbohydrates 6.9 Stars 1 |
| Honey-Lime Dressing 2/3 c. lime juice (5 to 6 limes) 1/2 c. honey 2 tsp. grated lime zest 1 tsp. salt, or to taste Generous dash cayenne pepper In a small bowl, combine lime juice, honey, grated lime zest, salt and cayenne pepper; mix well. Refrigerate. Makes about 1 cup. Serves 8, about 2 Tbsp. per serving. |
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| PER SERVING Calories 26 Fat 2 Sat Fat 0 Protein 2 Fiber 0 Sodium 72 Carbohydrates 2 Stars 1 |
| House Dressing 2/3 cup low sodium V-8 juice 3 Tbsp. nonfat buttermilk 2 Tbsp. low fat mayonnaise 1 1/2 tsp. salt free lemon pepper seasoning Combine all ingredients well and chill overnight. Serves: 8 |
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| PER SERVING Calories 39 Fat 1.7 Sat Fat 0.2 Protein 0.4 Fiber 0.2 Sodium 22 Carbohydrates 6.3 Stars 1 |
| Orange Basil Vinaigrette 1 cup orange juice 2 teaspoons cornstarch 1/3 cup white wine vinegar 2 teaspoons Dijon-style mustard 2 teaspoons dried basil 2 teaspoons olive oil [basil] In a saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about one minute. Pour into a bowl or jar and refrigerate until cold. Add the remaining ingredients. Mix well. Good on a grilled chicken and fresh spinach salad. Serves 6 |
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| PER SERVING Calories 61 Fat 1 Sat Fat 0 Protein 1 Fiber 1 Sodium 23 Carbohydrates 14 Stars 1 |
| PER SERVING Calories 19 Fat 0.1 Sat Fat 0.1 Protein 0.4 Fiber 0.1 Sodium 21 Carbohydrates 4 Stars 0 |
| Parmesan-Pepper Dressing 1/3 cup nonfat buttermilk 1/3 cup nonfat cottage cheese 1/3 cup freshly grated parmesan cheese 4 tsp. white wine vinegar 1 small clove garlic, minced 1/2 tsp. freshly ground black pepper Combine everything except pepper in food processor and blend until smooth. Stir in pepper. Dressing is best if used within a few days, so you may wish to reduce the recipe. Makes 1 cup, or 8 servings. |
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| Pineapple Dressing 1/2 cup pineapple lowfat yogurt 3 Tbsp. frozen pineapple juice concentrate, thawed 1 Tbsp. nonfat mayonnaise dash of ground nutmeg Combine all ingredients well; chill.. Serve with fresh fruit salad. Makes 12 tablespoons Nutrient data per tablespoon |
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| PER SERVING Calories 38.9 Fat 1.6 Sat Fat 0.3 Protein 0.6 Fiber 0.2 Sodium 38 Carbohydrates 5.7 Stars 1 |
| PER SERVING Calories 21 Fat 0 Sat Fat 0 Protein 1 Fiber 1 Sodium 155 Carbohydrates 5 Stars 0 |
| Raisin Nut Dressing 1/4 cup + 2 Tbsp. apple juice 1 1/2 tsp. cornstarch 3 Tbsp. cider vinegar 4 tsp. honey 2 tsp. dijon mustard 1/2 each vanilla bean 1/3 cup golden raisins 1 Tbsp. chopped almonds Combine 2 tablespoons apple juice and cornstarch in a small saucepan and stir well. Gradually add remaining 1/4 cup juice. Cook over medium heat until thickened and bubbly. Remove from heat and stir in vinegar, honey, and mustard. Scrape seeds from vanilla bean and stir into apple juice mixture. Stir in raisins and almonds; chill well. Serve with fresh fruit or with salad greens. Makes 6 servings, about 2 tablespoons each. |
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| Southwest Salsa Dressing 2/3 cup mild salsa 2 Tbsp. plain nonfat yogurt 4 tsp. sugar 2 tsp. chopped fresh cilantro (optional) Blend all ingredients together in small bowl. Chill or serve immediately over green salad or taco salad. Serves 4 |
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| Sun Dried Tomato Dressing 1/4 cup sun-dried tomato pieces 1/4 cup boiling water 1/3 cup seasoned rice vinegar 1/4 tsp. red pepper flakes 2 Tbsp. minced fresh chives Pour boiling water over sun-dried tomatoes and let sit for 3 or 4 minutes. Place tomatoes and liquid in blender or food processor. Add vinegar and red pepper flakes and process until smooth. Stir in chives and serve over fresh salad greens. Makes 8 servings. |
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| Tangy Dressing 3 Tbsp. nonfat mayonnaise 2 Tbsp. orange juice 2 Tbsp. red wine vinegar 2 tsp. honey 2 tsp. Dijon mustard 2 tsp. prepared horseradish Combine all of the ingredients in a small bowl, and stir with a wire whisk until blended. Serves: 4 (2 Tbsp. each) |