Recipes

Balsamic Dressing 1

Servings: 1

Ingredients:

¾ cub water
¼ cub balsamic vinegar
3 teaspoon capers
2 teaspoon dijon mustard
1-½ teaspoon dried basil
1 tablespoon fresh parsley; chopped(optional)

Preparation:

Combine the ingredients. Adjust vinegar to taste, since it has a stong flavor. Store in a covered container in the refrigerator.
Makes 1 cup
vegan, fat free

Contributor: FF dressing from Susan Powter's Recipes

NYC Nutrilink: N3941^14429,N219^02048,N224^02054,N217^02046,N175^02003 NYC Nutrilink: N2468^11297

Balsamic Dressing 2

Servings: 1

Ingredients:

1 tablespoon balsamic vinegar
½ tablespoon low-sodium soy sauce
about ¼ tsp each of chilipowder,; cumin,
paprika, garlic powder,oregano.

Preparation:

Mix, pour, and toss with salad.

I mix a simple, spicy, and fat-free dressing as follows (quantities are approximate and 'to taste'):

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Balsamic Vinaigrette 3

Servings: 1

Ingredients:

1/3 cub balsamic vinegar
¼ cub vinegar, apple cider
¼ cub water
1 tablespoon dijon mustard
2 clove garlic; minced fresh
½ teaspoon apple juice concentrate; see directions for sub
1 sprigs parsley; minced fresh
1 teaspoon honey; this adds'clingability

Preparation:

Optional 1-2 Tbs. orange juice optional: can be substituted for the apple juice concentrate

Simply mix or blend together. As with most things containing raw garlic, the longer it keeps, the stronger the garlic.
( I find this goes well with greens and fruit and advacado and onions.)

NYC Nutrilink: N219^02048,N219^02048,N3941^14429,N217^02046,N2401^11215 NYC Nutrilink: N1780^09017,N2468^11297,N5480^19296

Balsamic Vinaigrette 4

Servings: 1

Ingredients:

½ cub balsamic vinegar
3 tablespoon nf mayonnaise
3 tablespoon water
3 tablespoon orange juice
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon salt
¼ teaspoon sugar

Preparation:

The following is a no fat dressing that is great with green salad or tossed with pasta and fresh vegetables for a cool summer meal.

Whisk until blended. Delicious! My kids even like it and THATs hard to believe.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Basic Buttermilk Salad Dressing

Servings: 3 servings

Ingredients:

½ cub lowfat buttermilk
1 tablespoon vinegar, white wine
½ teaspoon sugar
2 teaspoon dijon mustard
¼ teaspoon salt; to taste ¼ t
¼ teaspoon pepper; to taste ¼ t
3 medium onions, green; thinly sliced
1 clove garlic; minced

Preparation:

Mix all ingredients together and store in refrigerator.


1.53 points for entire recipe.. Appoximately 3 servings per recipe

.5 points per serving ..

NYC Nutrilink: N82^01088,N219^02048,N5504^19335,N217^02046,N218^02047 NYC Nutrilink: N202^02030,N2464^11291,N2401^11215

Basic Italian Dressing

Servings: 1

Ingredients:

2 tablespoon arrowroot or cornstarch
2 cub water
½ cub white wine vinegar
¼ cub minced green bell pepper
2 scallions, minced
2 cloves garlic, minced
2 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh parsley
½ teaspoon paprika
¼ teaspoon black pepper

Preparation:

Dissolve arrowroot or cornstarch in ¼ c. of the water. Bring remaining 1 ¾ c. water to a boil. Stir in dissolved thickener and whisk until liquid is clear. Allow mixture to cool. Stir in vinegar, green pepper, scallions, garlic, mustard, honey, parsley, paprika, & black pepper. Makes 3 cups. 16 calories per ¼-cup serving. 0.1 g fat. 6% fat.

Contributor: Sarah Schlesinger' '500 Fat Free Recipes'

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Basil Vinaigrette

Servings: 1

Ingredients:

¼ cub balsamic vinegar
¼ teaspoon dried basil (or ½ tspfresh)
¼ teaspoon dried oregano (or ½ tspfresh)

Preparation:

Put all ingredients in a small bowl, and stir. Let sit about 10 minutes.

NYC Nutrilink: N0^00000,N0^00000,N0^00000

Buttermilk Honey Mustard Dressing

Servings: 1

Ingredients:

1 cub buttermilk
2 tablespoon fat-free sourcream
2 tablespoon preparded mustard; choosefavorite use dijo
2 tablespoon honey
½ teaspoon minced onions; dried
¼ teaspoon freshly ground pepper
1 teaspoon salad herbs mix of driedherbs; use favorites
1 tablespoon rice vinegar

Preparation:

This is both low sodium and low fat.

Combine and mix well
Refrigerate to let flavors blend
Serve on lettuce and mixed salad veggies

- play with the ingredients as you like

- makes a little more than a cup - sodium content depends mostly on the mustard you choose

Good on fruit salads too...

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Buttermilk Ranch Dressing

Servings: 1

Ingredients:

1 1/3 cub skim milk with vinegar added so it; curdles
2/3 cub ff mayo
4 teaspoon cider vinegar
1 teaspoon dijon mustard
¾ teaspoon dried dillweed
½ teaspoon dried parsley
¼ teaspoon each salt, pepper, sugar
pinch garlicpowder

Preparation:

Whisk together ff mayo, mustard, and vinegar. Add remaining ingredients and
blend well. Store in an airtight container--lasts 1 week in the 'fridge

Contributor: Canadian Living

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Caesar Vinaigrette

Servings: 1

Ingredients:

6 cloves garlic; 4 to 8pressed
2 teaspoon red wine vinegar
4 teaspoon balsamic vinegar
2 tablespoon fresh lemon juice
1 teaspoon dry mustard
¼ teaspoon cayenne/hot sauce (optional)
2 teaspoon soy sauce/tamari
½ cub hot water
2 teaspoon chicken-flavoured brothpowder
¼ teaspoon veggie-flavoured brothpowder
⅛ teaspoon salt, or salt-free seasoning
fresh cracked pepper
¼ cub nutritional yeast

Preparation:

Mix, bottle and keep refrigerated.

I love this salad dressing over a combo of red leaf lettuce, watercress, Belgian endive and radicchio, with a little shredded carrot, sliced red onion and lots of chunked, fresh tomato. It's definitely a 'toss-with' rather than a 'place-on-the-table' dressing. A cheesy, garlicky dressing that lends itself well to assertive greens. ~Jacqueline

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Ceaser Salad Dressing

Servings: 1

Ingredients:

¼ c. egg replacer; (never useegg whites du
basalmic vinegar; to taste
fresh lemon or lime juice;to taste
1 tablespoon vegetarian worchesteshiresauce
1 tablespoon teriaki sauce
1 tablespoon ff parmesagn cheese; kraftfree works well
1 teaspoon garlic powder; or to taste!
½ teaspoon freshly ground black pepper

Preparation:

Mix all ingredients together, pour over crisp romaine lettuce with ff croutons.

the measurements are approximate, since I just throw everything in a plastic container and shake! I also use more citrus juice than vinegar, although the basalmic really adds a nice flavor.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

CHILI-CILANTRO DRESSING (Fantastic!wonderful!use On Anything

Servings: 10 servings

Ingredients:

1 can(14.5 oz) chilis, greenchopped
¼ cub chopped fresh cilantro
¼ cub water
¼ cub fresh lime juice
2 cloves garlic
2 teaspoon honey
¼ teaspoon freshly ground pepper; totaste

Preparation:

Place all of the ingredients in a food processor or blender. Blend until smooth. (one of those Braun hand blenders works really well-ac)


Great with only 0.17 points per serving. that's about 3 tablespoons.

NYC Nutrilink: N2994^11980,N2985^11971,N3941^14429,N1900^09160,N2401^11215 NYC Nutrilink: N5480^19296,N202^02030

Citrus Herb Dressing*

Servings: 6 servings

Ingredients:

½ medium red bell pepper; cut up
2 medium tomatoes; cut up
½ cub fresh basil leaves; looselypacked
2 cloves garlic; minced
½ cub fresh orange juice
½ cub fresh parsley; looselypacked
¼ cub raspberry vinegar
1 tablespoon dry mustard
2 teaspoon fresh thyme leaves; or 1 tsp dried
2 teaspoon fresh tarragon; or 1 tspdried
2 teaspoon fresh oregano; or 1 tspdried
⅛ teaspoon black pepper, ground; totaste

Preparation:

Combine all ingredients in a blender or food processor and blend until pureed. Makes approximately 1 ½ cups (Per 2 Tbsp: 13 calories, 0 grams fat)

Contributor: Beyond Alfalfa Sprouts and Cheese

NYC Nutrilink: N2845^11821,N2904^11883,N215^02044,N2401^11215,N1932^09215 NYC Nutrilink: N2468^11297,N219^02048,N196^02024,N220^02049,N212^02041 NYC Nutrilink: N199^02027,N202^02030

Cottage Cheese-Dill Dressing

Servings: 1

Ingredients:

1/3 cub nonfat buttermilk
½ cub nonfat cottage cheese
1 tablespoon lemon juice
1 tablespoon nonfat parmesan cheese
1 scallion; chopped
1 clove garlic; minced
1 tablespoon fresh parsley; chopped
½ teaspoon dried dill
¼ teaspoon black pepper

Preparation:

Combine all ingredients in food processor or blender. Process until smooth.
Chill in a covered container 4 hours until serving. Serves 4.

31 calories per 3 ½ tablespoon serving. 0 g fat. VARIATION:
Substitute 1/3 c. plain
nonfat yogurt for cottage cheese. Delete parmesan cheese & dill. Add 2 Tbsp. apple cider vinegar and 2 Tbsp. honey.

Contributor: '500 Fat Free Recipes' by Sarah Schlesinger

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Creamy Cucumber Dressing

Servings: 2 cups

Ingredients:

1 cub plain nonfat yogurt
½ medium cucumber; chopped fine
1 teaspoon lemon juice; fresh-squeezed
1 clove garlic; minced veryfine
½ teaspoon salt
½ teaspoon ground white pepper

Preparation:

Blend ingredients together in a jar and store in the refrigerator.
Use generously with falafel as well as with fresh green salads.

Serving size: ¼ cup Calories: 19.4 Fat: .081 grams Cholesterol: 3.004 mg Sodium: 145 mg

Contributor: The 8-week Cholesterol Cure Cookbook

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Creamy Salad Dressing

Servings: 1

Ingredients:

2 tablespoon non-fat yogurt; very heaped
1 tablespoon balsamic vinegar
1 teaspoon plum sauce
salt to taste

Preparation:

Bblend and pour over salad.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Cucumber Dressing

Servings: 1

Ingredients:

1 ½ cub nonfat cottage cheese
1 tomato, peeled and seeded;chopped
1 medium cucumber; chopped with orwithout
salt; to taste
pepper; to taste
8 oz. tofu; your choice
2 tablespoon capers
¼ c. lemon juice
pinch of black pepper
1 medium cucumber

Preparation:

A couple of ideas to use your cucumbers (and other stuff from the garden):
When I was young, my mom used to make a lowfat salad dressing with produce from the garden:

Place all ingredients in an osterizor and blend til smooth. You can also add fresh chopped dill or parsley.
Saw a recipe for cucumber sauce on the list today; if you don't eat milk, this is an alternative. I made it the other night for falafels (baked of course) and it was fine:

Combine tofu, capers, lemon juice and pepper and whirl in blender until smooth

Grate 1 medium cucumber (no, you don't need to remove seeds) and squeeze out
the excess liquid. Stir into the tofu mixture. Add a small amount of chopped fresh mint if available. Let stand for a while so the flavors blend.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

Curry Salad Dressing

Servings: 1

Ingredients:

1 c. nonfat yogurt; or soyyogurt
3 tablespoon rice vinegar; or more totaste
1 tablespoon tarragon
1 tablespoon curry powder
1 tablespoon nutritional yeast

Preparation:

Mix all ingredients, let it sit around for an hour or so. Flavor improves with age.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

Dijon - Balsamic Dressing

Servings: 1

Ingredients:

2 tablespoon dijon mustard
1 cub balsamic vinegar
a squeeze of lemon
herbs of choice; (oregano,pepper, garlic
a little honey or sugar totaste

Preparation:

I buy the following salad at a local health food store restaurant. I do not
know any of the ingredients for the dressing, it just says Miso dressin & then lists the salad ingredients. I have a miso-vinegar dressing recipe I will include. I'm sure you can use other dressings (maybe the one above), the ingredients are different and good.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

Fatfree Basil Vinegar Dressing

Servings: 1

Ingredients:

1 bottle (12 oz) vinegar (iuse white wine)
1 tablespoon peppercorns
1 tablespoon mustard seed
1 red jalapeno chili; can begreen, looks nice
2 sprigs fresh basil
4 cloves of garlic; 2 to 4
salt or light soy sauce

Preparation:

Remove some of the vinegar from the bottle. Put the pepper, mustard seed and garlic into the bottle. Stuff in the basil in stem first (so it looks vaguely like it is growing from the pepper and mustard seed)and top with red pepper. Flavor imporves in a couple days but good right away. If you remove the lable from the bottle it looks nice too.

BTW cut the garlic and pepper into strips so they will fit easily in the bottle.

I use this and a very light soy sauce for salads at home. For the bottle that fits in my purse I some times add salt so I do not have to fool with it later.

Contributor: Barb Beck

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Fatfree Tomato-Basil Dressing

Servings: 2/3 cup

Ingredients:

½ cub vegetable juice cocktail
1 tablespoon powdered fruit pectin
1 tablespoon lemon juice
1 ½ teaspoon chopped fresh basil
1 teaspoon brown sugar
1 clove garlic; minced

Preparation:

In small bowl, combine all ingredients; stir until pectin is dissolved.
Serve with tossed salad greens or vegetable salad.

Makes 2/3 cup, per 2 tbsp serv: 10 cal, 0g fat, 0 mg chol, 90 mg sod

Contributor: Pillsbury Fast and Healthy

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Fatfree Zesty Herb Dressing

Servings: 1

Ingredients:

¾ cub white grape juice; or applejuice
¼ cub white wine vinegar
2 tablespoon powdered fruit pectin
1 teaspoon dijon mustard
2 cloves garlic; crushed
1 teaspoon dried onion flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon black pepper; coarselyground

Preparation:

In small bowl, combine grape juice, vinegar and pectin; stir until pectin is dissolved. Stir in mustard and remaining ingredients; mix well. Store in refrigerator. Serve cold.

Makes 1 cup, per 1 Tbsp serv: 10 cal, 0g fat, 0mg chol, 10mg sod.

Contributor: Pillsbury Fast and Healthy

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

French Dressing

Servings: 1

Ingredients:

2 tablespoon lemon juice
2 teaspoon white wine vinegar
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon prepared mild mustard
freshly-ground black pepper; to taste

Preparation:

This is really best with freshly-squeezed lemon juice rather than the bottled stuff.

Put it all in a screw-top jar and shake well. Keep it in the fridge and shake before serving.

Makes 3 tablespoon

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Garlicky Caesar Dressing

Servings: 1

Ingredients:

4 cloves fresh garlic; mashed4 - 5
1 teaspoon good red wine vinegar
2 teaspoon balsamic vinegar
1 tbls. lemon; preferbly fresh
1 teaspoon water
½ teaspoon dry mustard
2 drop hot pepper sauce

Preparation:

Mix or blend all ingredients together.


When I eat out, I always order their lowfat salad dressing on the side and either vinegar or lemon. Then I mix about 1-2 tsp of the lowfat dressing with the straight vinegar or lemon. This adds lots of flavor and additional 'cling' with just a little bit of fat.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Ginger Orange Dressing

Servings: 1

Ingredients:

1 cub orange juice
1 tablespoon ginger; fresh, grated
1 tablespoon braggs liquid aminos
½ cub seasoned rice vinegar
3 cloves garlic
2 cub arrowroot thickening mixture (see n; ote)

Preparation:

Combine all ingredients in a blender and puree.

(Arrowroot thickening mixture is ¼ C arrowroot and ¼ C cold water mixed well and then added to 2 C boiling water. Chill before using.)

Contributor: National Institute of Fitness

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Green Goddess Dressing

Servings: 1

Ingredients:

½ cub plain nonfat yogurt
¼ cub nonfat mayonnaise
¼ cub chopped fresh parsley
1 tablespoon white wine vinegar
1 tablespoon minced onion
1 tablespoon chopped scallion
½ teaspoon dried tarragon leaves

Preparation:

Place all ingredients in a bowl. Whisk until well combined. Chill for 1 hour. Serves 6 at 2 Tbsp. each. 26 calories per serving. 0.05 g fat per serving. 2% fat. NOTE: Serve over sliced steamed new red potatoes and steamed green vegetables.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Green Goddess1

Servings: 1

Ingredients:

3 cloves garlic; minced
2 tablespoon chopped parsley
½ cub rice vinegar
1 teaspoon dijon mustard; no salt added
3 tablespoon fatfree cottage cheese
1 cub buttermilk; skimmed
1 ½ tablespoon apple juice; frozenconcentrate
1 tablespoon fatfree parmesan cheese
½ whole cucumber; peeled,seeded chopped
½ lime juice
1 dash pepper

Preparation:

Blend in blender until smooth.


Per tablespoon serving:
Calories: 20
Protein: 3g
Carbohydrates: 2g Fat: trace
Sodium: 12mg
Cholesterol: 2mg

Adapted from Cooking for Good Health by Gloria Rose

Contributor: Cooking for Good Health,Gloria Rose (Joell Abbott

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Heloise's Honey Mustard Dressing

Servings: 1

Ingredients:

1 tablespoon cider vinegar
2 tablespoon spicy mustard
2 tablespoon dried mustard
¼ cub mayo; use fatfree
¼ cub honey
¾ cub yogurt; use fatfree)
⅛ teaspoon ground pepper, red or black

Preparation:

If you decided to make this, I would advise you use 2 teaspoons of dry mustard, not 2 tablespoons. It had to be a typo because it was pure FIRE with the 2 tablespoons. I added more of the other ingredients to dilute the
mustard and we'll be eating honey mustard dressing for a long time, but that's o.k. because it is delicious.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Honey Dijon Dressing

Servings: 1

Ingredients:

¼ cub dijon mustard
2 tablespoon skim milk powder; opt. makes it creamy.
½ teaspoon dry mustard
1 teaspoon onion powder
5 tablespoon honey
¼ cub wine vinegar

Preparation:

Add each ingredient to a bowl, whisking thoroughly between additions.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Honey Mustard Dressing

Servings: 1

Ingredients:

1 c. plain nonfat yogurt
4 teaspoon dijon mustard
2 tablespoon honey
1 teaspoon cider vinegar

Preparation:

Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid & shake
until blended. Chill 30 minutes before serving. Makes 1 cup. 69 calories per ¼-cup serving. 0.2 g fat. 3% fat.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Honey Mustard Vinaigrette

Servings: 1

Ingredients:

¼ cub apple cider vinegar
½ teaspoon honey
1 teaspoon prepared stoneground mustard

Preparation:

Put all ingredients in a small bowl. Cream together until well blended.

NYC Nutrilink: N0^00000,N0^00000,N0^00000

Honey-Mustard Garlic Dressing

Servings: 1 cup

Ingredients:

2 heads roasted garlic; yesheads
2 tbs. dijon mustard
2 tablespoon mild honey
3 tablespoon cider vinegar
¼ cub unsweetened apple juice
¼ teaspoon salt
black pepper; to taste

Preparation:

Squeeze the garlic puree from the skins into a blender (I used a glass measure and my hand blender). Add remaining ingredients and puree until smooth and creamy. Taste for seasoning...have someone pick you up off the floor...it's so good you may faint with pleasure!

Covered tightly and refrigerated this dressing will, in theory, keep 4 days...

WARNING: this WILL make you smell of garlic for a day or two!!! Eat on weekend so you don't kill your co-workers or classmates!

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Indian Dressing

Servings: 1

Ingredients:

¼ cub orange juice
¼ teaspoon ground coriander
¼ teaspoon chopped cilantro
½ teaspoon prepared sweet-hot mustard

Preparation:

Combine and serve

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Italian Dressing

Servings: 1 cup

Ingredients:

2 tablespoon apple cider vinegar
1 tablespoon chopped onion
¼ cub water
2 tablespoon frozen apple juiceconcentrate
1 clove garlic; cut in half
1 teaspoon honey
½ teaspoon crushed dried basil
½ teaspoon crushed dried oregano
pinch white pepper
2 canned artichoke hearts;packed in water rinsed d
combine all ingredients inblender; or food processor
and puree until smooth.
chill at least 15 minutesbefore se; rving.

Preparation:

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Japanese Carrot Dressing

Servings: 2/3 cup

Ingredients:

1 small carrotl shredded
2 tablespoon mirinl japanese sweetcooking wine
2 tablespoon rice vinegar; or cidervinegar
1 tablespoon soy sauce
2 drop dark sesame oil
1 tablespoon prepared mustard
1 tablespoon grated fresh ginger root(optional)

Preparation:

Whirl all ingredients in a blender until smooth. Well covered, it keeps in the refrigerator for about a week. (Note: I prefer to add the shredded carrots after blending the other ingredients together. I also use the ginger - I think it needs it.)

Contributor: Moosewood Restaurant Low-Fat Favorites Cookbook,

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

Mango-Orange Dressing

Servings: 3/4 cup

Ingredients:

1 medium mango; peeled and cut intochun
½ cub fresh-squeezed orange juice
1 clove garlic; crushed
1 teaspoon soy sauce
¼ teaspoon curry powder

Preparation:

Place all ingredients in a food processor or blender. Process until smooth.

Contributor: The New McDougall Cookbook

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

Mustard Dressing Recipe

Servings: 1

Ingredients:

½ cub seasoned rice vinegar
1-2 teaspoon stone ground or dijon stylemustard
1 clove garlic, pressed
orange and lemon vinegrette
4 ounce wine vinegar
4 tablespoon lemon juice
4 tablespoon orange juice
rind of 1 lemon; grated
½ teaspoon french mustard
pinch garlic salt
frashly ground black pepper

Preparation:

Whisk all ingredients together. Use as a dressing for salads and for steamed vegetables.

Here is my favorite all-purpose dipping sauce that I use for artichokes and various other veggies. It can also be used as a salad dressing.
Do shop around and taste the various seasoned rice vinegars available out there to find your favorite. It is a really mild vinegar though and can be used a lot for fatfree dressings and sauces. For this recipe, I sometimes add
dried or fresh basil.keeps in the refrigerator for 2 to 3 weeks.
Place all ingredients in a bowl, and mix thoroughly. Keep in the fridge and use within 2 days.

Contributor: Jennifer Raymond's Peaceful Palate 'Complete hip and th

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No-Fat Italian Dressing

Servings: y to use. ;) )

Ingredients:

¼ cub lemon juice
¼ cub cider vinegar
¼ cub unsweetened apple juice
½ teaspoon oregano
½ teaspoon dry mustard
½ teaspoon onion powder
½ teaspoon basil
⅛ teaspoon thyme
⅛ teaspoon rosemary

Preparation:

Combine all ingredients. Chill for atleast an hour or two to allow herbs to blend. Remove garlic glove pieces before serving. (But it doesn't list this in the ingredients, so I don't know how man

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Oil-Free Dill Dressing

Servings: 1 1/4 cups.

Ingredients:

2/3 c. water
¼ c. white wine vinegar
3 tablespoon powdered fruit pectin
1 tablespoon fresh dill; snipped
1 teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon dry mustard
¼ teaspoon pepper

Preparation:

In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3 days. Shake before serving. Makes 1 ¼ cups.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

Oriental Dressing

Servings: 4 servings

Ingredients:

1 clove garlic; cut in several pieces
1 cub rice vinegar; (unseasoned)
1 teaspoon light soy sauce
1 slice fresh ginger; cut in several pieces

Preparation:

Combine all ingredients, stirring well to combine. Let stand for 45 minutes.
Strain dressing. Discard ginger & garlic (or use in stir fry later).
. 9 calories per ¼-cup serving. 0 g fat.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

Parsley-Tomato Dressing

Servings: 1

Ingredients:

¼ cub tomato juice
pinch of cayenne pepper
¼ cub red wine vinegar
½ teaspoon fresh oregano
1 tablespoon minced onion
½ teaspoon black pepper
¼ cub chopped fresh parsley
½ cub fresh or canned tomatoes;chopped
1 clove garlic; minced

Preparation:

Place all ingredients in a blender or food processor. Process until smooth.
4 servings (3 Tbsp. each). 20 calories per serving. 0.2 g fat. 9% fat.

Contributor: Sarah Schlesinger's cookbook '500 Fat Free Recipes.'

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Pritikin Basic Dressing

Servings: 1

Ingredients:

¼ cub red wine vinegar or ricevinegar
1 teaspoon apple juice concentrate
⅛ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoon fresh lemon juice
1 teaspoon low-sodium soy sauce
1 ½ teaspoon dijon mustard
1/3 cub water

Preparation:

Place all ingredients in a jar with a tight fitting lid. Shake for 1 minute.

Variations:
Italian dressing-add 1 ½ tsp oregano, 1 tsp sweet basil and 1 tsp tarragon,
crushed with mortar and pestle
Cumin dressing-add ¼ tsp ground cumin
Tarragon dressing-add 1 ½ tsp tarragon, crushed with mortar and pestle

For the variations just add the additional ingredients to the basic dressing.

Contributor: The Pritiking Longevity Center Cookbook

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Red Bell Pepper And Basil Salad Dressing No-Oil

Servings: 1

Ingredients:

1 large red bell pepper
1 carton(16 oz) nonfatcottage cheese
3 cloves garlic; minced
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
¼ cub basil; minced
1 tablespoon chives; snipped

Preparation:

Roast pepper on rack over flame of gas burner, hold with tongs over flame or broil on rack in oven, turning until all sides are charred.
Place pepper in brown paper bag or bowl covered tightly with plastic wrap and let steam 15 minutes. Peel, remove stem and seeds, then chop.

Process cottage cheese in blender until smooth. Add bell pepper and garlic and process until smooth. Add lemon juice, salt, pepper and process until just blended. Stir in basil and chives. Cover and chill.

Makes 2 ¼ cups, each 1 tablespoon serving has 10 calories; 84 mg sodium; 1 mg cholesterol; 0 fat; 1 gram carbohydrates; 2 grams protein; 0.02 gram fiber

Contributor: Low-Fat Cooking' by Donna Deane

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Roasted Red Pepper Vinagrette

Servings: 1

Ingredients:

¼ cub apple juice
¼ cub cider vinegar
2 tablespoon white onion
1-2 cloves garlic, pressed
pinches of rosemary andthyme
½ teaspoon dried wholeoregano
½ teaspoon dry mustard powder
½ teaspoon paprika
½ of a roasted red bell pepper
5 tablespoon orange juice
1 teaspoon ginger; minced
1 teaspoon garlic; minced
1 tablespoon lite soy sauce
¼ cub rice vinegar
pinch of cayenne, optional

Preparation:

Blend thoroughly, salt to taste, and
chill overnight.

Whisk together all ingredients with a fork.

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Rose's Tomato/Onion Dressing

Servings: 2 1/2 cups

Ingredients:

1 can tomato wedges (14 ½ oz.)
1 large sweet onion
2 tablespoon herb vinegar; whatever youlike
½ teaspoon poppy seeds
½ teaspoon celery seeds
½ teaspoon garlic salt
1 ½ teaspoon basil
1 teaspoon cilantro
½ teaspoon dill weed
½ tablespoon sugar; more or less to taste
½ teaspoon citric acid; optional,increases shelf

Preparation:

You may add more vinegar if you desire

1. Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender.
. 2. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed.
3. Taste, add more vinegar, salt, and/or more sugar to suit individual taste buds.

This makes a nice dressing for any kind of green salad.

Thanks for the prodding to get this done. It's something I've been wanting to do since selling the stuff last summer.

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Shallot Dressing

Servings: 1

Ingredients:

2/3 cub water
1 teaspoon arrowroot
1 tablespoon dijon mustard
¼ cub finely slivered shallots
¼ cub sherry vinegar

Preparation:

In a 1- to 1 ½-quart pan, blend H2O smoothly with arrowroot. Bring to a boil, stirring. Chill (quickly, by setting pan in ice water) and add mustard,
shallots, and vinegar. Use, or cover and chill up until next day. Makes about 1 cup.

This is easy to adapt to your tastes, adding whatever seasonings you want to what is really only just thick water. One warning, be careful with the arrowroot. It thickens just as it comes to the boil but I found it must be cooked a bit or the dressing will taste starchy. I think that also results from using too much arrowroot. A general rule:

for 1 Cup H2O
½ tablespoon arrowroot = thin sauce
1 tablespoon = medium
3/2 - 2 tablespoon = thick (be careful, too much = ick

Per Tablespoon: 4 cal.; 0.1 g protein; 0.1 g fat; 0.9 g carbo,; 28 mg sodium;
0 g chol.

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Spiced Plum Salad Dressing

Servings: 1

Ingredients:

1 4 ounce jar plum baby food; usually with tapioca
1 tablespoon soy sauce
1 teaspoon 5 spice powder; or garammasala
½ teaspoon garlic powder
dash white pepper
water

Preparation:

Mix together the baby food and seasonings. Thin with water to desired consistency (for pouring, dipping, etc).

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Sweet & Sour Dressing

Servings: 1

Ingredients:

1 cub water
¼ cub apple cider vinegar
½ cub confectioners' sugar
1 teaspoon ground paprika
2 teaspoon dijon mustard
1 teaspoon celery seed

Preparation:

Combine water, sugar, mustard, & vinegar in blender or food processor and process until well combined. Whisk in paprika & celery seed.
Makes 2 cups.
27 calories per ¼ cup serving. 0.1 g fat. 3% fat. NOTE: I sometimes add a tsp. of poppy seeds to this as well. Makes a fabulous dressing for a spinach and strawberry salad.

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Tomato Vinaigrette

Servings: 2 servings

Ingredients:

½ cub chopped; peeled tomato [buti thi
2 tablespoon white wine vinegar
½ teaspoon dried basil (or 1 ½ tspfresh)
½ teaspoon dried thyme (or 1 ½ tspfresh)
½ teaspoon dijon mustard

Preparation:

Whir-Chop in your favorite blending appliance. Keep refigerated, lasts about 2 days. Serve on green salads, or maybe pasta salad.

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Tomato-Herb Dressing

Servings: 1

Ingredients:

½ cub red wine vinegar
1 garlic clove; minced
¾ cub tomato juice, low-sodium
¼ teaspoon black pepper
¼ teaspoon dried oregano leaves
pinch of cayenne pepper
1 tablespoon scalllions; chopped
pinch of sugar
1 tablespoon fresh parsley; minced

Preparation:

Place all ingredients in a jar witha tight-fitting lid and shake until thoroughly mixed. Makes 6 servings of 3 Tbsp. each. 10 calories per serving. 0 g fat.

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Vinegar Dijon Dressing

Servings: 1

Ingredients:

4 cloves garlic, finelyminced; or more
3 tablespoon red wine vinegar; goodquality
1-2 tablespoon dijon mustard; good quality
1 teaspoon salt
½ teaspoon ground pepper

Preparation:

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Yogurt Cheese Dressing

Servings: 1

Ingredients:

1 cub yogurt; or buttermilk
1 ½ cub yogurt cheese
2-3 tablespoon vinegar
3 garlic cloves, minced
1 teaspoon dried dill weed
salt; to taste pepper;to

Preparation:

Make the yogurt cheese by draining yogurt in cheesecloth until it's thick enough to call cheese. Mix with other ingredients + refrigerate. Be sure to use only yogurt that doesn't contain gelatin because yogurt cheese doesn't work as well when the yogurt contains gelatin.

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Zesty Citrus Vinaigrette

Servings: 1

Ingredients:

2 tablespoon powdered fruit pectin
1 teaspoon sugar
2 tablespoon chopped fresh parsley or 2teaspoon; dried
¼ teaspoon salt
1 teaspoon chopped fresh oregano or ¼ teaspo; on dried oregano
dash ground red pepper(cayenne)
½ cub water
1 tablespoon frozen orange juiceconcentrate, th; awed
1 tablespoon white wine vinegar or cidervinegar
1 garlic clove, minced

Preparation:

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments,
sliced celery and croutons.

Combine all ingredients in small jar with tight- fitting lid; shake to blend well.
2/3 cup, 1 tablespoon per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)

Contributor: Pillsbury Fast & Healthy July/August 1994

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