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Genie's Southern Kitchen	[email protected]

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Low Carb : Salad Dressings
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Message 1 of 17 in Discussion

From:

Genie· (Original Message)

Sent: 4/28/2008 8:23 PM

Recipes

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Message 3 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:24 PM

Green Goddess Dressing- Lindah

        1/2    cup mayonnaise
        1/2    cup sour cream
        1/4    cup parsley -- chopped
     1    tablespoon white vinegar
     2 tablespoons chives -- chopped (or sub green onions)
     1    tablespoon tarragon -- fresh
     1    teaspoon anchovy paste
                           salt and pepper -- to taste

   Process all ingredients except salt and pepper in a blender or food
processor.

   Add 2 Tablespoons of water and blend until smooth.

   Add salt and pepper to taste.

   Yield:
     "1 cup"


   Per Serving (excluding unknown items): 134 Calories; 15g Fat (93.8%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Message 4 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:24 PM

Low carb creamy herb dressing - GrillMaster

Yield: 1 Cup

¼	c	Cottage cheese
¼	c	Sour cream or substitute
½	ts	Dijon mustard
1	tb	Chopped fresh basil
		(or 1/2 ts dried)
1	tb	Chopped fresh marjoram
		(or 1/2 ts dried)

Process and adjust seasonings. adapted for mm

Message 5 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:25 PM

From:

Shirley©1 (Original Message)

Sent: 9/8/2005 10:47 PM

Parmesan Cheese Dressing

Yield: 4 servings

1/4 cup heavy cream
1/2 cup mayonnaise
1/4 cup Parmesan cheese, grated
1 teaspoon white wine vinegar
1/4 teaspoon Worcestershire sauce

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and Worcestershire sauce. Chill.

Serve on tossed salad greens or on a "meaty" chef salad. Makes 3/4 cup.

Per Serving: 252 Cal (93% from Fat, 5% from Protein, 2% from Carb); 3 g Protein; 26 g Tot Fat; 1 g Carb; 0 g Fiber; 96 mg Calcium; 0 mg Iron; 279 mg Sodium; 31 mg Cholesterol

Message 6 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:25 PM

From:

Shirley©1 (Original Message)

Sent: 9/9/2005 8:31 PM

Lime and Cumin Vinaigrette

Yield: 2 servings

2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/3 cup vegetable oil

In a bowl whisk together the lime juice, the lemon juice, the cumin, the chili powder, and the salt, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.

Per Serving: 331 Cal (97% from Fat, 0% from Protein, 3% from Carb); 0 g Protein; 37 g Tot Fat; 3 g Carb; 0 g Fiber; 9 mg Calcium; 0 mg Iron; 597 mg Sodium; 0 mg Cholesterol

Message 7 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:26 PM

From:

Nanashirl_1 (Original Message)

Sent: 9/12/2005 1:44 PM

Dijon-Style Dressing

Makes 1/3 cup.

Ingredients

3 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh basil (2 tsp. dried)
1 Tbsp. chopped fresh parsley
2-3 Tbsp. half-and-half cream (or non-fat dairy cream)

Directions

Combine all ingredients in a blender except cream and mix until well combined and smooth. Gradually add enough of the cream to balance the taste of the vinegar.

Nutritional Information Per Serving:
43 calories,
4 g. total fat,
Less than 1 g. saturated fat,
1 g. carbohydrate,
Less than 1 g. protein,
0 g. dietary fiber,
230 mg. sodium

Message 8 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:26 PM

From:

Genie· (Original Message)

Sent: 12/7/2005 8:43 PM

Parmesan Cheese Dressing (Low Carb)

1/4 cup       heavy cream
1/2 cup       mayonnaise
1/4 cup       parmesan cheese, grated
1 tsp.     white wine vinegar
1/4 tsp.       Worcestershire® sauce

Directions

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
Worcestershire® sauce.   Chill.
Serve on tossed salad greens or on a "meaty" chef salad.
Makes 3/4 cup.

Message 9 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:27 PM

From:

Genie· (Original Message)

Sent: 12/30/2005 2:25 PM

GREEK FETA DRESSING

3 oz. feta cheese
3 tablespoons yogurt
2 tablespoons lemon juice -- or 1 lemon juiced
1 teaspoon mint -- fresh chopped
1 tablespoon marjoram -- fresh chopped
1 teaspoon oregano -- fresh chopped
1 clove garlic -- crushed
cracked black pepper -- to taste

Process the feta, yogurt and lemon until smooth then fold in the herbs, garlic and pepper. Thin with a little extra lemon juice or water if desired.

This is the perfect way to dress up a Greek salad. It is more subtle than large cubes of feta cheese and will be happily mixed with any other leaf salad. This dressing is particularly good when drizzled over chilled tomato and cucumber slices for a simple and refreshing appetizer.

Nutritional Information

Servings: ?
Calories: 44
Carbs: 2g
Protein: 2g
Fiber: ?
Fat: 3g
ECC = 2g

Message 10 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:28 PM

From:

stitcher1947 (Original Message)

Sent: 1/12/2006 9:05 AM

Low Carb Creamy Herb Dressing

1/4 c Cottage cheese
1/4 c Sour cream or substitute
1/2 ts Dijon mustard
1 tb Chopped fresh basil (or 1/2 ts dried)
1 tb Chopped fresh marjoram (or 1/2 ts dried)

Process and adjust seasonings.

Message 11 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:28 PM

From: ChadsAngel (Original Message)

Sent: 9/16/2006 11:15 PM

Creamy Dill Salad Dressing

½ Cup Reduced-Fat Mayonnaise

1/3 Cup Fat-Free Evaporated Milk

1 tsp. Minced Fresh Dill

¼ tsp. Seasoned Salt

In a small bowl, whisk the mayonnaise, evaporated milk, dill and seasoned salt. Cover and refrigerate for at least 4 hours before serving. Yield: ¾ cup

Message 12 of 17 in Discussion

From:

Genie·

Sent: 4/28/2008 8:29 PM

From:

Genie· (Original Message)

Sent: 10/3/2006 7:09 AM

Cucumber-Basil Buttermilk Dressing

1 clove garlic
2/3 cup buttermilk
1/3 cup light mayonnaise
1/2 English cucumber, cut in chunks
2 tablespoons chopped fresh basil
or
2 teaspoons dried basil
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/3 cup low-fat yogurt
salt and pepper
Directions:
In a blender or food processor, process garlic, buttermilk,
mayonnaise, cucumber, basil, mustard and hot pepper sauce until
mixed. Stir in yogurt.

Season with salt and pepper to taste. Cover and refrigerate (for
3 to 4 days).

Calories 10 Fat 1 g Carbs 1 g Sodium 25 mg Fiber 0 g.

This recipe for Cucumber-Basil Buttermilk Dressing serves/makes
1.5 cups.

Message 13 of 17 in Discussion

From:

Genie·

Sent: 5/7/2008 12:41 AM

From:

Genie· (Original Message)

Sent: 5/5/2008 12:30 PM

Cooked Salad Dressing

Prep: 15 min; Chill: 2hr

Makes about 2 cups dressing

1/4 cup all-purpose flour

2 tablespoons sugar

1 teaspoon ground mustard (dry)

1/2 teaspoon salt

1 1/2 cups milk

2 egg yolks, slightly beaten

1/3 cup white vinegar

1 tablespoon margarine or butter

1. Mix flour, sugar, mustard and salt in 2-quart

saucepan. Gradually stir in milk. Heat to boiling over

medium heat, stirring constantly. Boil and stir 1

minute

2. Gradually stir at least half of the hot mixture

into egg yolks; stir back into hot mixture into saucepan.

Boil and stir 1 minute; remove from heat

3. Stir in vinegar and margarine. Cover and refrig-

erate at least 2 hours until chilled. Cover and refriger-

ate any remaining salad dressing

1 Tablespoon: Calories 20 (Calories from Fat 10g); Fat 1g

(Saturated 0g); Cholesterol 15mg; Sodium 45mg;

Carbohydrate 2g (Dietary Fiber 0g); Protein 1g

Message 14 of 17 in Discussion

From:

Genie·

Sent: 5/7/2008 12:42 AM

From:

Genie· (Original Message)

Sent: 5/5/2008 12:29 PM

Creamy Low-Carb Dressing

Prep: 10 min

Makes about 2 cups dressing

1/2 cup skim milk

2 tablespoons lemon juice

1 tablespoon vegetable oil

1 1/2 cups low-fat cottage cheese

(12 ounces)

1 small onion, chopped (1/4 cup)

2 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1. Place all ingredients in blender or food processor

in order listed

2. Cover and blend on medium speed about 1

minute, or process, until smooth. Cover and refriger-

ate any remaining dressing

1 Tablespoon: Calories 20 (Calories from Fat 10); Fat 1g

(Saturated 0g); Cholesterol 0mg; Sodium 80mg;

Carbohydrate 1g (Dietary Fiber 0g); Protein 2g

Message 15 of 17 in Discussion

From:

Genie·

Sent: 5/7/2008 7:58 PM

From:

Genie· (Original Message)

Sent: 5/5/2008 12:34 PM

Thousand Island Dressing

Prep: 15 min

Makes about 1 cup dressing

1 cup mayonnaise or salad dressing

1 tablespoon chopped fresh parsley

2 tablespoons chili sauce or ketchup

1 teaspoon finely chopped onion

1/2 teaspoon paprika

1 hard-cooked egg, finely chopped

Mix all ingredients. Cover and refrigerate any remain-

ing dressing

1 Tablespoon: Calories 105 (Calories from Fat 100);

Fat 11g (Saturated 2g); Cholesterol 20 mg; Sodium 130mg;

Carbohydrate 1g (Dietary Fiber 0g); Protein 1g

Message 16 of 17 in Discussion

From:

Genie·

Sent: 5/22/2008 9:22 PM

From:

NeesieL (Original Message)

Sent: 5/20/2008 7:17 AM

* Exported from MasterCook *

Buttermilk Herb Dressing

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons light reduced-calorie mayonnaise
3/4 cup low-fat cottage cheese
1/3 cup low-fat buttermilk
1 1/2 tablespoons finely chopped onion
1 teaspoon dill
1 teaspoon basil
1/2 teaspoon leaf oregano
2 tablespoons finely chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce

In blender or work bowl of a food processor fitted with a metal blade,
combine mayonnaise, cottage cheese, buttermilk and onion. Process until
smooth; add remaining ingredients and process 10 seconds more. Cover and
refrigerate. Chill at least 1 hour before serving to allow flavors to blend.

Makes 1 cup. Serves 16; 1 tablespoon per serving.

Nutrient Analysis: Cal 18; Pro 2 gm; Carbo 1 gm; Chol 2 mg; Sod 70 mg; Total
Fat 1 gm; Sat Fat 0 mg; Polyunsat Fat 0 gm; Monounsat Fat 0 gm.

Source:
"American Heart Association Cookbook, 5th Edition"
Copyright:
"© 1973, 1975, 1979, 1984, 1991 by the American Heart Association"

Message 17 of 17 in Discussion

From:

Genie·

Sent: 7/12/2008 3:22 AM

From:

Genie· (Original Message)

Sent: 7/10/2008 9:28 PM

Creamy Salad Dressing

6 ounces silken tofu (or soft tofu, drained)

2 tablespoons fresh lemon juice

1 tablespoon canola oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped fresh Italian parsley

1 clove garlic, chopped

1 1/2 tablespoons cider vinegar

Combine all ingredients in a blender container. Blend until well

mixed.

8 Servings

Nutritional Information Per Serving:

33 calories

3 g total fat (0 g sat)

0 mg cholesterol

1 g carbohydrate

2 g protein

0 g fiber

134 mg sodium

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