Yield: 1 servings
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Enhance main-course and side dish salads alike with your own homemade dressings++fresh tasting, free of artificial ingredients, and simple enough to prepare in minutes. Leftover dressing can be refrigerated and used the next time you serve salad. The dressings below are good on a variety of salads. Keep in mind, though, that thick dressings such as Creamy Mustard Dressing, Or Chili Spiced Thousand Island Dressing are more appropriate for crunchier greens, while the lighter choices go well with delicate, leafy greens. And remember that dressings made with oil and refrigerated should be brought to room temperature, then stirred to blend, before being added to a salad. BASIC VINAIGRETTE: Preparation Time: 2 To 3 Minutes In a jar, combine ½ cup white wine vinegar, ¾ tsp salt, a dash of pepper, and 1½ cups salad or olive oil, (or a combination of the two). Close the jar tightly and shake until well blended. Makes about 2 cups of dressing Per Tablespoon: 91 Calories, 0 Grams Protein, ⅒ Grams Carbohydrates, 10 Grams Total Fat, 0 Mg. Cholesterol, 51 Mg.
Sodium CREAMY MUSTARD DRESSING: In a bowl, stir together 1 ¾ cup commercial mayonnaise, 2 tbls red wine vinegar, 2 tbls Dijon mustard, and 1 tsp dry tarragon. Blend until the dressing is thoroughly mixed. Makes About 2 Cups Per Tablespoon: 88 Calories, ⅒ Grams Protein, .05 Grams Carbohydrates, 10 Grams Total Fat, 7 Mg Cholesterol, 97 Grams Sodium HONEY-YOGURT DRESSING: Stir together 1 ½ tbls grated orange peel, 1 tsp minced fresh ginger, 1 cup plain lowfat yogurt, 2 tbls honey, and 1 tbls lemon juice until smooth.
Stir in 2 tsp poppy seeds, if desired. If made ahead, cover and refrigerate for up to 1 week. Makes about 1 ¼ cups. Per Tablespoon: 14 Calories, ⅗ Grams Protein, 3 Grams Carbohydrates, ⅕ Grams Total Fat, 0.7 Mg. Cholesterol, 8 Mg. Sodium From Sunset's Quick And Easy Cookbook Copyright 1991
Submitted By SHARON STEVENS On 11-27-94