Dijon Salad Dressing

1/2 cup buttermilk
3 TB reduced calorie mayonnaise
1 TB no salt added tomato paste
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. anchovy paste, optional
1/8 tsp. Tabasco, Cholula or Frank's hot pepper sauce
1 TB fresh chives, chopped

In a blender or food processor fitted with the metal blade, combine
buttermilk, mayonnaise,
tomato paste, garlic, mustard, anchovy paste, and hot pepper sauce. Process
until smooth.
 
Place dressing in a serving bowl or small pitcher. Sprinkle with chives.
Serve immediately.
Or, to prepare dressing in advance, cover the bowl with plastic wrap. Store
in the refrigerator
for up to 4 days. Sprinkle with chives before serving.

Serves: 8.

Asian salad dressing
	Ingredients 2 tsp. garlic powder 1/2 tsp ground ginger 3 tsp. granulated sugar 1/3 cup soy sauce 1/4 cup vinegar 1/4 cup sesame oil 1/2 oz water Nutritional Info Fat: 0.3g Carbohydrates: 6.8g Calories:33.4 Protein: 1.6g Combine ingredients well. Chill for about an hour to allow flavors to blend. Number of Servings: 4

Peppercorn-Parmesan Ranch Dressing

3/4 cup low fat buttermilk
1/4 cup Sour Cream, fat free
2 tbsp mayonnaise, fat free
2 tbsp Cheese, parmesan, fresh, grated
1/2 tsp parsley, dried, crumbled
1/2 tsp chives, freeze dried
1/4 tsp ground oregano, crumbled
1/4 tsp garlic powder
1/8 tsp table salt
1/8 tsp black pepper

Gently whisk together all the ingredients in a medium bowl.

For best flavor, cover and refrigerate for at least 30 minutes before serving

Amy's Fat Free Cucumber Dill Salad Dressing Recipe 

Ingredients

• 1 oz. Bar cream cheese
• 1 small container plain fat free yogurt
• 2 cucumbers (seeded, peeled and run through the food processor)
• 1 bunch green onions (sliced, tops included)
• 2 tsp dill weed
• Garlic to taste
• Tabascosauce (shake as many or as few shakes as you like)

Directions

1. Whip the cream cheese and yogurt with a mixer.
2. Add spices and hot sauce.
3. Stir in cucumbers and green onions.
4. Refrigerate.

Dill Shallot Vinaigrette

Ingredients:

1 large shallot, minced, about 2 tablespoons

1/4 cup minced fresh dill

2 tablespoons red wine vinegar

2 teaspoons balsamic vinegar

1 tablespoon water

kosher salt to taste

1-1/2 tablespoons extra virgin olive oil



Directions:

In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously until the vinaigrette is emulsified.

Store, tightly covered, in the refrigerator for up to 8 hours. Makes 1/2 cup.

Taste and adjust seasoning if needed.

Note: Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Basil, thyme, tarragon; almost any fresh herb works well together.

Blue Cheese Yogurt Dressing

Pungent blue cheese blends with creamy yogurt, minced garlic and a hint of

dry mustard to create a

tangy dressing. Baked potatoes, fluffy and hot or crisp salad greens make the

perfect medium

or this yogurt dressing.



1 cup yogurt, plain 

1-1/2 tsp. white wine vinegar 

1 clove garlic, peeled and chopped

1/4 tsp. dry mustard 

1/4 cup blue cheese 



Blend yogurt, vinegar, garlic and mustard in a small bowl. Combine thoroughly

but gently to

prevent yogurt from curdling. Add crumbled blue cheese; stir gently.



Serve over salad or baked potatoes.



Serves: 4

Burgundy Salad Dressing

From Taste of Home's Holiday & Celebrations Cookbook



A spiced wine salad dressing deliciously tops off your favorite

fruits. Serve it as a side dish or light dessert.



INGREDIENTS

2 cinnamon sticks (3 inches), broken



16 whole cloves



1 cup red Burgundy wine or grape juice



2/3 cup sugar



2 tablespoons red wine vinegar



Melon balls, halved grapes and strawberries



SERVINGS 9

CATEGORY

Low Fat

METHOD Chill

PREP 5 min.

COOK 15 min.

TOTAL 20 min.

DIRECTIONS

Place cinnamon sticks and cloves on a double thickness of

cheesecloth; bring up corners of cloth and tie with kitchen string to

form a bag.

In a large saucepan, combine the wine or grape juice, sugar and

vinegar; add spice bag. Bring to a boil. Reduce heat; simmer,

uncovered, for 10 minutes. Discard spice bag. Cool dressing slightly.

Cover and refrigerate for 2 hours or until chilled. Serve over fruit.

Yield: 1 cup.



NUTRITIONAL INFO

Nutrition Facts: 2 tablespoons (calculated without fruit) equals 76

calories, 0 fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 15 g

carbohydrate, 0 fiber, trace protein.

Cooked Fruit Salad Dressing

From Reminisce Extra



My mother handed this recipe down to me, and it has never failed to

receive raves from my guests, especially the men. They enjoy it so

much that they always put huge servings on their salads, so I rarely

have leftovers!



INGREDIENTS

1 can (20 ounces) pineapple chunks



2/3 cup sugar



1 tablespoon cornstarch



1/2 cup orange juice



3 tablespoons lemon juice



1 egg, beaten



1/2 teaspoon butter or margarine



SERVINGS 16

CATEGORY

Dessert

METHOD Chill

PREP 15 min.

TOTAL 15 min.

DIRECTIONS

Drain pineapple, reserving the juice. Set pineapple aside for salad.

In a saucepan, combine sugar and cornstarch. Stir in the pineapple

juice, orange juice and lemon juice. Add egg, mix well. Cook over

medium heat, stirring constantly, until slightly thickened and

bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the

heat and stir in butter. Cover and chill. Serve over a mixture of

fresh or canned fruit. Yield: about 2 cups.



NUTRITIONAL INFO

Nutrition Facts: 1 serving (2 tablespoons) equals 65 calories, trace

fat (trace saturated fat), 14 mg cholesterol, 6 mg sodium, 15 g

carbohydrate, trace fiber, 1 g protein.

VERY LOW-FAT RANCH DRESSING

0 Points per serving

2/3 cup low-fat cottage cheese

1/8 tsp. garlic and / or onion powder

1 to 2 tsp white wine vinegar or tarragon vinegar

2T non-fat milk

1T chives, chopped

Puree all ingredients in blender. Refrigerate in tightly sealed container.

Makes about 1 c.

Serving size 1 tbsp.

Calories..... 20.....Fat.....1 g.....Sodium.....56 mg.....Fiber.....1 g