Home Made Dressings

Homemade Salad Dressings
  
In Order:

1.  Blue Cheese Dressing
2. Light Carrot-Ginger Dressing
3. Light Thousand Island Dressing
4. Light Italian Dressing 
5. Light Ranch Dressing

Blue Cheese Dressing

Notes

I like a little spice with my blue cheese dressing, so I sprinkled some cayenne pepper on top.

Ingredients

1/2 cup plain yogurt
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
3 tablespoons blue cheese crumbles
Pinch of cayenne, optional

Directions

1. Mix all the ingredients together in a small dish.
2. Let the dressing refrigerate for at least 10 minutes, so the flavors meld together even more.
3. Before serving, sprinkle on cayenne if you wish.

Light Carrot-Ginger Dressing  

Total Time: 10 min -- Prep: 10 min --Yield: 1 cup -- Level: Easy

Healthy

Ingredients

1 medium carrot, roughly chopped
2 tablespoons chopped peeled ginger
1 teaspoon packed light brown sugar
2 tablespoons rice vinegar (not seasoned)
1 teaspoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
Kosher salt

Directions

Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.

Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g

Light Thousand Island Dressing

Total Time: 10 min -- Prep: 10 min -- Yield: 1 cup -- Level: Easy

Ingredients

1/2 cup low-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons nonfat milk
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
Kosher salt
1 chipotle chile pepper in adobo sauce (optional)
3 tablespoons sweet pickle relish
3 tablespoons minced red bell pepper

Directions

Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Per serving (2 tablespoons): Calories 50; Fat 3 g (Saturated 0 g); Cholesterol 2 mg; Sodium 189 mg; Carbohydrate 5 g; Fiber 0 g; Protein 1 g

Light Italian Dressing

Total Time: 10 min -- Prep: 10 min -- Yield: 1 cup -- Level: Easy

Ingredients

1 medium tomato, halved
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
Pinch of sugar
2 tablespoons extra-virgin olive oil
1/2 small clove garlic, minced
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Kosher salt and freshly ground pepper

Directions

Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins.

Whisk in 1/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, 1/4 teaspoon salt, and pepper to taste.

Per serving (2 tablespoons): Calories 38; Fat 4 g (Saturated 1 g); Cholesterol 0 mg; Sodium 92 mg; Carbohydrate 1 g; Fiber 0 g; Protein 0 g

Light Ranch Dressing

 

Total Time: 10 min -- Prep: 10 min --Yield: 1 cup -- Level: Easy

Ingredients

2/3 cup buttermilk
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

Directions

Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.

Per serving (2 tablespoons): Calories 64; Fat 6 g (Saturated 1 g); Cholesterol 4 mg; Sodium 199 mg; Carbohydrate 2 g; Fiber 0 g; Protein 1 g