Creamy Italian Dressing
Makes: about 1 1/4 cups
* 1 cup low-fat sour cream * 2 tablespoons red wine vinegar * 1 tablespoon each grated Parmesan cheese, lemon juice, and honey * 1 clove garlic, minced * 2 green onions, white parts only, minced * 1/2 teaspoon dried oregano * 1/4 teaspoon each salt and black pepper
Combine all ingredients in a small bowl.
Refrigerate for 1 hour before using.
Store in an airtight container or jar with lid in the refrigerator.
Shake well before using.
Will keep for 3 to 4 days.
Per serving (2 tablespoons): 28 calories, 0.5 g fat, 0.3 g saturated fat, 1.7 g protein, 4.5 g carbohydrate, 0 g fiber, 2 mg cholesterol, 108.1 mg sodium, % calories from Fat: 15
Oriental Dressing (tangy; good for Asian coleslaw)
Makes: 1 cup
* 1/2 cup frozen pineapple juice concentrate, thawed * 1/3 cup seasoned rice vinegar * 1 tablespoon each reduced-sodium soy sauce and sesame oil * 2 teaspoons grated gingerroot * 1 tsp cornstarch * 1 clove garlic, minced
Whisk together all ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute, until slightly thickened.
Cool to room temperature.
Refrigerate for up to 3 days.
Per serving (2 tablespoons): 51 calories, 1.8 g fat, 0.3 g saturated fat, 0.4 g protein, 8.1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 76.9 mg sodium % calories from fat: 33*
*higher than our other recipes, but still very low in fat for salad dressing
Tropical Dressing (for fruit salad)
Makes: about 1 1/2 cups
* 3/4 cup diced kiwifruit * 1/2 cup mashed ripe banana * 1/2 cup low-fat, vanilla flavored yogurt * 2 tablespoons frozen pineapple juice concentrate, thawed * 1/2 tsp coconut extract
For thick dressing, mash kiwi with a fork and stir together all ingredients in a medium bowl.
For thinner dressing, whirl all ingredients together in a blender.
Best if used within 24 hours.
Per serving (1 /4 cup): 49 calories, 0.2 9 fat, 0 g saturated fat, 1.2 g protein, 11.4 g carbohydrate, 1.2 g fiber, 0.4 mg cholesterol, 12.7 mg sodium % calories from fat: 3