The Reluctant P.O.W.: Dressings

Showing posts with label Dressings. Show all posts

Creamy House Dressing

Ingredients

1 Egg
2 cups Cooking Oil
1/3 cup plus 3 tablespoons Buttermilk
3/4 teaspoon Salt
3/4 teaspoon Garlic Powder
1 teaspoon Dry Mustard
3/4 teaspoon Paprika
up to 2 tablespoons Fresh Lemon Juice

Directions
As always with mayonnaise, beat egg - then very slowly and constantly beat in cooking oil to make emulsion. Stir in buttermilk, seasonings and lemon juice to taste. Chill before serving.

Crazy House Salad Dressing

Use Kraft salad dressings, mixing Thousand Island and French right out of the bottle in equal parts.

Vegan Ranch Salad Dressing

Ingredients

1 cup vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons parsley, chopped (i use dry flakes)
1/2 cup unsweetened soymilk

Directions
Whisk all ingredients together and chill before serving.

Nut Crazy Salad Dressing

Ingredients:

1 cup sunflower seed kernals
⅔ cup lemon juice
⅔ cup honey
1½ cups canned tomatoes
⅓ fresh onion (approximately)
3-4 fresh garlic cloves
1 tsp salt (increase to 3 tsp if the sunflower seeds are unsalted)
water (optional)

Instructions;

* Brown sugar or other sweeteners can be used in place of honey.
Place all the ingredients in a blender and blend well until very smooth.
You may need to add a little water to make the dressing your desired consistency.
Pour over a garden salad

Yields 6 cups of dressing.

Roasted garlic and Basil Salad Dressing

Ingredients:

1½ cups of fresh basil
1 tbs Dijon mustard
4 cloves roasted garlic
¼ tsp sea salt
¼ tsp pepper
2 tbs extra Virgin Olive Oil
2 tbs freshly squeezed lemon juice

Instructions
Roast garlic at 350F in aluminum foil
Roast in the oven for 45 minutes
Squeeze 4 cloves of garlic out of their skin into a blender
Add the rest of the ingredients
Blend until smooth

Creamy Cilantro Dressing for salads and more

Ingredients:

NGREDIENTS
1/4 cup buttermilk
1/4 cup fat-free mayonnaise
3 to 6 drops hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon sugar
1/2 cup fresh cilantro leaves
Mix well.

DIRECTIONS
Place all ingredients in a blender; cover and process until blended. Refrigerate, covered, until serving. Yield: about 1/2 cup.

NUTRITIONAL FACTS
2 tablespoons: 18 calories, 0 fat (0 saturated fat), 1mg cholesterol, 298mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Catalina Dressing

Ingredients:

1/2 cup red wine vinegar
1/3 cup ketchup
1/4 cup honey or agave
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 cup grapeseed oil
Directions:

Pour the vinegar, ketchup, honey, Worcestershire sauce, paprika, and onion powder in a blender. Cover and puree.
With the blender running, open the vent in the lid and slowly drizzle the oil into the blender to emulsify. Salt and pepper to taste.

NUTRITION INFORMATIONYield: 1 3/4 cup, Serving Size: 1/4 cup
Amount Per Serving:Calories: 96 Calories Total Fat: 7.8g Saturated Fat: 0.8g Sodium: 68mg Carbohydrates: 6.7g Fiber: 0.1g Sugar: 6.4g Protein: 0.2g

White French Dressing

INGREDIENTS

2 soft boiled eggs
½ cup red wine vinegar
1/3 cup granulated sugar
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon paprika
1 cup canola or vegetable oil

INSTRUCTIONS

In a food processor, combine all ingredients except the oil. Process for about 2 minutes, or until all of the sugar is dissolved.
With the food processor running, slowly add the oil to the bowl in a steady stream. Once the oil is incorporated, turn off the food processor and taste – adjusting the seasonings to taste if necessary.
Transfer to a serving vessel and cover. Refrigerate for about an hour before serving.
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Italian Salad Dressing

Italian Salad Dressing
18 oz Olive Oil
10 oz Red Wine Vinegar
4 oz Burgundy Wine
4 cloves of garlic, cut in halves
1 tablespoon oregano
2 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon sugar

Makes a quart. By Lou Malnati

Cottage Cheese Dressing

Old time taste.

1½ cups cottage cheese
2 tablespoons ketchup
1 tablespoons onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon salt
1/2 can undiluted tomato soup

Whip or blend cottage cheese until smooth. Add remaining ingredients and blend well. Serve with vegetable or meat salad.

Old School Salad Dressing

You can use low sodium Worcestershire and low sodium ketchup to drop the sodium levels lower.

2 teaspoons sugar
2 teaspoons Worcestershire sauce
2 teaspoons ketchup
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon mustard , ground
cayenne pepper (to taste)
3 drops hot pepper sauce
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Creamy Herb Dressing

This low sodium and low calorie dressing has a kick from the horseradish. Adjust the dill and horseradish for your sweet spot.

Creamy Herb Dressing

3/4 cup buttermilk
1/4 cup reduced-fat mayonnaise
1/4 cup chopped scallions
3 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
1 tbsp prepared horseradish
Salt & freshly ground black pepper to taste

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Poppy Seed Dressing Reduced Fat

1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip)

1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds

Directions

In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Garlic Buttermilk Dressing

Garlic Buttermilk Salad Dressing

2/3 C. Sour Cream
1 C. Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 C. Buttermilk

Blend all in blender until smooth, flavor is better when it sets for a couple hours and its great used for a dip.
Servings 16.

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Stone House Dressing

Stone House Salad Dressing

Yield: 64 Tbsp
1 small Onion
1 clove fresh Garlic
1 1/2 pts. Sour Cream
2 1/2 pts. Mayonnaise (do not use Salad Dressing)
3 dashes Tabasco Sauce
2 tsp. Lawry’s Seasoning Salt
1/2 tsp. White Pepper
3 Tbsp. Dill Weed
3 Tbsp. chopped Parsley
juice of 2 Lemons

Put into a food processor, onion and garlic and grind it thoroughly. Mix sour cream and mayonnaise in a large mixing bowl. Add spices, onion, and garlic and Tabasco Sauce. Pour this into the food processor, and mix until all is light and fluffy. Refrigerator overnight before serving.

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Barbecue Salad Dressing

Barbeque Salad Dressing

With so many different barbecue sauces to pick from, you can tailor this dressing to your liking and still have a low calorie and low sodium dressing for your salad.
1/2 cup mayonnaise
1/4 cup prepared barbecue sauce (your favorite)
1 Tbsp instant minced onion
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper

Make dressing so it can chill. Mix together all dressing ingredients, cover and put in refrigerator.
Servings 6.

Salad dressing normally weighs about 28-32 grams per two (2) tablespoons. The most common serving you see on a salad bottle is two tablespoons. The average single serving packet from a fast food restaurant or store is about 4 tablespoons (2.0 Ounces or +/- 57g.)

Southwestern Salad Dressing

Ingredients

1 cup Ranch-style salad dressing
1 cup honey barbecue sauce

Directions

In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.
Works as a dressing or as a dip.

Pineapple Salad Dressing

This has a nice and different taste. Homemade low sodium and low fat dressing. To much cumin will spoil the taste.

Ingredients

1 8oz pineapple yogurt
1/8 cup white vinegar
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 mayonnaise optional
1 pack splenda or sugar optional

Directions

In a jar with a tight-fitting lid, combine the yogurt, vinegar, cumin and garlic; shake well. Add mayo and sweetener if desired. Mix. Serve with salad greens. Refrigerate leftovers; shake or stir before serving. Yield: 3/4 cup.

Paprika Salad Dressing

Give your salad a little zip with this low sodium and low calorie dressing.

Ingredients

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons A1 steak sauce or 57
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon cayenne pepper sauce

Directions

In a small bowl, combine the first seven ingredients with a wire whisk. Serve over salad greens. Refrigerate leftovers. Yield: 1 cup/7 servings.

Mustard-Sour Cream Salad Dressing

A very low cholesterol and low sugar dressing.

Ingredients

1/2 cup red wine vinegar
1/2 cup sour cream
1/2 cup Dijon mustard
2 teaspoons sugar
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups canola oil

Directions

Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving. Yield: 2-1/2 cups/ 19 servings.