Recipe for low fat salad dressing?

Question

Preferably recipes which include white wine vinegar and lemon juice. I've seen a lot of recipes but most do not show quantities.

Answer 1

Original french dressing as taught to me by my French grandmother over 50 years ago.

Immediately before taking the salad to the table

1.Prepare the salad in a bowl and rest the salad server spoon on top, bowl up.

2. Put a small teaspoonful of prepared Dijon mustard in the bowl and barely cover it with salt.

3. Grind fresh pepper -about 15 turns - over the salt.

4. Carefully pour white wine vinegar into the bowl and with the salad server fork mix all together then dribble the mix over the salad. Using the spoon as a measure dribble 2 spoonfuls of best quality olive oil over the salad.

5. Toss the salad.

If you have enormous salad servers use a dessert spoon instead! The amount of olive oil is tiny and anyway the fat in olive oil is good for you as it helps to break down fatty deposits in the blood vessels.
You can vary the ingredients as you like but the basic 1:3 of vinegar to oil is a constant.

Answer 2

Here's a fat free recipe Raspberry Vinaigrette: Frozen raspberries Sugar Apple Cider Vinegar Yellow Mustard You can adjust this to taste: Cook the frozen raspberries in a shallow pan with a small amount of water and sugar. Once the raspberries have cooked, pour the mixture into a blender. Add an equal amount of vinegar and a small amount of mustard, (the mustard will help emulsify the dressing and add a small amount of spice). Blend until the dressing is velvety and strain through a mesh strainer to eliminate the seeds. The dressing will keep, refrigerated, for up to 3 weeks - so you can make a pretty large batch. Its very versatile as it can be used as a salad dressing, or marinade for chicken, pork or fish. Salad recipe (just in case...) Baby spinach Toasted walnuts Crumbled Goats Cheese Dried Cranberries Raspberry Vinaigrette Red Onion Grilled Chicken Breast Marinate chicken breast in the raspberry vin for 2 hrs. Season both sides with salt and pepper and grill. Toss all of the other ingredients with the dressing and top with sliced chicken breast.

Answer 3

This recipe makes enough dressing for a week's worth of salads for a family of 4. You will need a large jar with a tight-fitting lid.

Ingredients

* 1 medium onion
* 3 large cloves of garlic
* 1/4 cup fresh basil leaves (tightly packed)
* 2 tsp dry basil
* 2/3 cup rice vinegar
* 1/2 cup balsamic vinegar
* 1/2 cup water
* 1/4 cup coarse prepared mustard
* 1/2 cup extra virgin olive oil

Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in jar and add the remaining ingredients. Shake up and season as needed with salt and pepper. Store in a cool place. Each night you simply shake it up and pour over a salad.

Answer 4

Italian Restaurant-Style Salad Dressing

INGREDIENTS

1/2 cup mayonnaise
1/3 cup white wine vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 clove garlic, minced
1/2 teaspoon Italian-style seasoning
1/2 teaspoon dried parsley
1 tablespoon lemon juice

DIRECTIONS

In a blender, combine the mayonnaise, vinegar, oil, corn syrup, Parmesan cheese, Romano cheese, garlic, Italian seasoning, parsley and lemon juice. Blend until smooth. Cover and refrigerate until chilled.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Low fat? Virgin olive oil and balsamic vinegar. All the rest of the stuff out there is just crap.
Dress your salad like the Mediterranean countries have done for time eternal.
Maybe they didn't use balsamic but fermented wine vinegar is still is.

Answer 7

OK, here is my favorite creamy low fat dressing...I use it to make chicken salad as well...
8 oz container of plain non fat yogurt
2 t. white wine vinegar
1 t. curry powder
1/4 t. turmeric
2 T. olive oil (optional)
sea salt (or kosher salt)
cracked pepper

Put everything except the salt and pepper in a bowl and whip. Add salt and pepper to taste

When making a curried chicken salad, I grill or bake the chicken and dice up, add celery, onion, dried cranberries, almonds, and diced green apple. Mix with the dressing and serve on greens, or a croissant, or my favorite...in phyllo cups (get them in the frozen dessert section at your grocery store. The company is 'Athena') for an instant hors d'oeuvre. Bon Apetit!

Answer 8

Yogurt-1 cup
red wine or balsamic vinegar -1-2 tbs depending on your taste
fresh chopped herbs...oregano, rosemary, thyme, parsley
onion salt and pepper

mix well and let rest the longer it sits the more flavor it has....

Answer 9

Well heres one i like.
2 TBS extra virgin olive oil
2 TBS soy scause
1/4 CUPS rice vinegar
3 TBS honey
pinch of red pepper flakes
salt and white pepper to taste


Directions
Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, and salt and pepper.


enjoy!

Answer 10

Lemon Juice, That's all I use, Sorry