DELICIOUS EASY DRESSINGS - (there are a few in this post to try!!!)

[Juicygirl]

Try these out guys! You can put them on any salad or whatever you like!! I've tried them all, as I try everything before posting so I don't give you crappy meals.

SESAME SALAD DRESSING (I recommend this one on the PITA)

Per Tablespoon – 15 calories, 0g protein, 1g fat, 0 carbs

MAKES ONE PINT

INGREDIENTS:

2 fl oz dark sesame oil
10 fl oz red wine vinegar
6 fl oz water
4 fl oz low sodium soy sauce
Pinch of sesame seeds (optional, but GOOD)

PREPERATION:

Put all ingredients in small screw top jar. (I find that an old cleaned out flip top dressing container works VERY well. You even have storage then!) Close the top tightly and shake well. You can store in the fridge for about a month.

**NOTE** This dressing also goes well with spinach and crudités, or just a plain romaine lettuce salad. It can also be used on grilled fish and poultry!!

----HERB SAUCE DRESSING----

Per Tablespoon – 1.6 calories, 0g protein, 0g fat, 0g carbs

MAKES 10 TABLESPOONS

INGREDIENTS:

4 fl oz lemon juice
4 Tbsp Balsamic Vinegar
1/8 Tsp powdered Thyme
1 ½ tsp dried Basil
4 fresh Basil leaves
1 Tbsp Water
¼ Tsp salt
5 Tbsp Parsley

PREPERATION:

Put all ingredients in small screw top jar. (Again, a flip top old dressing container is wonderful to mix, and store IF you have any left over)
Let stand for about 12-15 minutes.



----MAYO-N-EZE----

Per Tablespoon – 40 calories, 0g protein, 5g fat, 0 carbs

MAKES ABOUT 14 TABLESPOONS

INGREDIENTS:

1 egg (yolk and all)
½ Tsp dried mustard
4 Tbsp Olive Oil
4 Tbsp Apple Cider Vinegar OR Lemon Juice
SEASONINGS:
Season with pepper, finely grated onion (or onion powder), garlic (or dill)

PREPERATION:

Put ingredients in blender and mix on high speed. If the mixture gets very thick, stop the blender and stir with spatula before continuing to blend. If you choose, you may add about a tsp of water to loosen.

----OIL FREE VINAIGRETTE----

Per Tablespoon – 28 calories, 0g protein, 3g fat, ½ g carbs

MAKES ABOUT 8 TBSP

INGREDIENTS:

Rind of two lemons (very finely grated)
4 Tbsp lemon juice (you can use the juice from the lemons you didn’t use the insides)
¼ Tsp salt
1/8 Tsp White Pepper (Black works as well, however white is best for this recipe)
2 garlic cloves – VERY finely chopped (garlic press will work here as well)
2 Tbsp Olive Oil
½ Tsp ground Coriander
1 Tsp ground Cumin
1 Tsp Dijon Mustard
1 ½ Tsp artificial sweetener
½ Tsp Paprika

PREPERATION:

Put all ingredients in a small screw top jar and shake it all up.

----VINAIGRETTE CITRON---- (No Absolut is in this recipe – haha)

Per Tablespoon – 9 calories, 0g protein, 1g fat, 0 carbs

MAKES 8 FLUID OUNCES

INGREDIENTS:

10 Tbsp lemon juice
1 Tbsp Olive Oil
1 Tsp white or black pepper
1 Tsp Dijon Mustard
4 Tbsp Balsamic Vinegar
1 Tbsp finely chopped garlic (garlic press comes in handy)

PREPERATION:

Put all ingredients into a small screw top jar (or the empty dressing container), and shake very well. Let stand for about 12-15 minutes.

**NOTE** This dressing MUST be added to salad RIGHT before eating.

----OIL FREE VINAIGRETTE----

Per Tablespoon – 7 calories, 0g protein, 0g fat, 0 carbs

MAKES 8 FLUID OUNCES

4 fl oz white wine
4 fl oz of your favorite vinegar
3 Tbsp Strong Dijon Mustard
1 Tbsp fresh sage OR ½ tsp dried sage
1 Tbsp chopped shallots
Salt and freshly ground pepper

PREPERATION:

Put all ingredients in a screw top jar and close tightly. Shake well. Serve on your favorite salad.

**NOTE** This vinaigrette is easy to prepare and it is oh-so tasty. It keeps in the fridge for about a month; just shake well before using.
You can vary the taste by using different vinegars and by adding fresh or dried herbs; and you can combine different herbs if you choose. Best of all THIS DRESSING HAS NO FAT!

----DIJON VINAIGRETTE----

Per Tablespoon; 22 calories, 0g protein, 2.5g fat, 0g carbs

MAKES 4 TABLESPOONS

INGREDIENTS:

1/8 Tsp salt
¼ Tsp black pepper
1 Tbsp Dijon Mustard
2 Tbsp red wine vinegar
1 Tbsp Olive Oil

PREPERATION:

Put all of the ingredients into a small screw top jar. Close tightly and shake well.

<small>[ March 22, 2002, 02:07 AM: Message edited by: Juicygirl ]</small>