Does anyone know of a good low cal homemade salad dressing recipe?

Question

I am getting a bit tired of the bottled versions! Thanks!

Answer 1

I totally understand. The stuff you make at home is always so much better and you can always add anything you like!

LOW CALORIE SALAD DRESSING

1 (7 oz.) pkg. dry ranch style salad dressing mix
1 c. buttermilk
1 c. plain low fat yogurt

Mix ingredients until smooth to creamy. Refrigerate several hours before serving. 10 calories per tablespoon.

LOW CALORIE DRESSING FOR SALADS

3/4 c. Wesson oil
1/4 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. black pepper

Combine all ingredients in jar and shake well.

LOW CALORIE ONION SALAD DRESSING

1/2 c. wine vinegar
2 tsp. grated onion
1 tsp. salt
1/8 tsp. lemon pepper marinade seasoning
1/2 tsp. dill
1/2 tsp. minced parsley
1 tsp. water

Shake all in small covered jar. Refrigerate and use as needed.

Answer 2

There are plenty of recipes available in any search engine, but to keep it simple & "fool proof" (just an expression, no implications) try the "Good Seasonings" line of dry mixes. I like the garlic & herb, but even the original is really good. The key for me is, I use olive oil and red wine vinager. These are the ingredients that will make the difference.

Oh yeh, once you buy the mixing bottle, all you have to buy next time is the seasoning packet, & they are cheap. Besides the mixing bottle ($2 - $3) has the level lines molded into the glass so you don't even need a measuring cup. Very convenient.
Good luck.

Answer 3

3 Tbsp. instant minced onion
3 Tbsp. dried parsley flakes
2 tsp. instant horseradish
3 Tbsp. dried green pepper flakes
1 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. white pepper

Combine all ingredients in a small bowl and blend well with wire whisk. Pour mix into a 1-pint glass jar and label as "Low Calorie Salad Dressing Mix". Store in a cool, dry place and use within 6 months. To make Low Calorie Salad Dressing, combine one sixth of mix (about 1-1/2 Tbsp.), 3/4 cup tomato juice and 2 Tbsp. fresh lemon juice in a glass jar with a screw top lid and shake well to blend. Chill before serving. Store any remaining dressing in the refrigerator.

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House Vinaigrette

1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
1/4 cup water
1 teaspoon dried parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
dash black pepper
2 second squirt of nonstick spray

In an 8-ounce jar combine all of the ingredients except the nonstick spray. When all of the ingredients have been measured in, spray 2 seconds worth of nonstick spray into the jar. This will help the mixture emulsify, or blend together. Place the lid on the jar and shake briskly. Chill for an hour or two before serving. Shake again right before measuring. One tablespoon will cover 2 cups of salad greens just perfectly. Makes 3/4-cup or 12 servings: 1-tablespoon each.

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Caesar Salad Dressing

1/4 cup light mayonnaise, homemade or store-bought
2 tablespoons lemon juice
1 tablespoon olive oil
4 anchovy fillets OR 1 tablespoons anchovy paste OR 2 tablespoons bacon bits
2 cloves garlic, minced
2 tablespoons Parmesan cheese
1 teaspoon Worcestershire Sauce
1/2 teaspoon dry mustard

In a medium sized bowl combine the mayonnaise, lemon juice, and olive oil. Mix it all together until it's smooth and creamy. Add the anchovies or bacon bits. If you use the anchovies, then mash them with a fork until they are well incorporated into the dressing. Next stir in the garlic, Parmesan cheese, Worcestershire sauce and dry mustard. Stir it all up nicely and store in the fridge. This makes just enough dressing to coat 2 small heads of Romaine lettuce. Add some toasted croutons for a real treat. Makes 3/4 cup or 6 servings, about 2 tablespoons each.

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Bleu Cheese Dressing

1/2 cup light mayonnaise
1/4 cup evaporated skim milk
1 teapoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon celery salt
1 ounce blue cheese

Get out a medium sized bowl. Measure the mayonnaise into the bowl. Gradually whisk in the evaporated milk. Add the sugar, garlic powder and celery salt. Mix well. Crumble up the blue cheese and stir it in too. Transfer the dressing to a pint sized canning jar. Store in the fridge. Makes about 3/4-cup of dressing. 6 servings, about 2 tablespoons each.

Answer 4

employing onions, mayo and celery you additionally could make a delicious and pleasing egg salad recipe. that's a style of great elementary to make deli salad recipes that's appropriate to coach and take alongside to a picnic or different outdoor experience. once you become bored with having turkey or ham sandwiches for lunch daily, this innovative egg salad recipe is likewise an incredible option. attempt it out and spot what you think of... it might desire to alter into your new famous thank you to style your sandwich! Serves: 3 components a million/4 cup mayonnaise 2 teaspoons lemon juice a million teaspoon dried minced onion a million/4 teaspoon pepper 6 no longer elementary-cooked eggs, chopped a million/2 cup finely chopped celery training integrate mayo, lemon juice, onion, and pepper. Stir in eggs and celery. conceal and relax.

Answer 5

Pure Malt Vinigar

Answer 6

I take a "Good Seasons" packet and mix it with a 16oz. container of low fat yogurt.