Salads - Phase 1 - Salad dressings....all kinds




View Full Version : Salad dressings....all kinds


choices
09-04-2010, 09:01 PM
Hi,hoping we can have a link to our fav.salad dressings...and recipes for those salad dressing,as well as store bought. With all this salad info. I think this would be a 'no brainer'.
Currently I'm looking for a Ceasar 'home made' dressing,that wouldn't break the bank..w/South Beach....appreciate your efforts on this. :)


grneyedmustang
09-20-2010, 09:35 AM
I plan on making this one later today. It sounds good and the reviews are great: http://allrecipes.com/Recipe/Absolutely-Fabulous-GreekHouse-Dressing/Detail.aspx

This is one of my favorites; I try to use reduced fat sour cream and milk:
http://allrecipes.com/Recipe/Chunky-Blue-Cheese-Dressing/Detail.aspx

Since I started making my own dressings, it is hard to go back to pre-made! :) Plus I know what I put in my dressings.

EmmaD
09-29-2010, 08:42 PM
Green Goddess Dressing

This is a combination of a South Beach recipe (Romaine Hearts with Tuna, Edamame and Green Goddess Dressing) from one of the books and Elana's Pantry Green Goddess Dressing (http://www.elanaspantry.com/green-goddess-dressing/). This is so, so good! It tastes a little bit like guacamole - the ingredients aren't that different - but it's enough different that you aren't reminded of a taco salad...

Makes 6 servings (~2 Tablespoons each)

2 mini avocados (or maybe one really big one), scooped out of their skins, obviously without the pits
6 Tablespoons mayonnaise (I used olive oil mayo) *
6 green onions, roughly chopped
1 small garlic clove, crushed
Herbs - this part is pretty flexible. I used a few basil leaves, a generous handful of parsley and a sprig of fresh oregano (the SB recipe called for tarragon)
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
Water for thinning, if necessary (I didn't use any)
salt and ground black pepper to taste

Dump everything except the water, salt and pepper into a blender or food processor and puree until smooth. Add water 1 Tablespoon at a time, if needed. Taste and add salt and ground pepper to taste.

I served this with lowfat tuna salad, and the SB recipe adds edamame as well.

* the other recipes either omit the mayo and use olive oil, or add yogurt - I think I would try adding yogurt next time, that sounds great.


EmmaD
09-29-2010, 08:55 PM
While I'm at it, here is my favorite lowfat blue cheese dressing (http://www.nytimes.com/2006/10/25/dining/252mrex.html?_r=1), from the New York Times.

1 cup plain yogurt or sour cream - I use nonfat Greek yogurt
˝ cup or more crumbled blue cheese, like Roquefort or Maytag
˝ teaspoon minced garlic, optional - I definitely use this
Salt and freshly ground black pepper
Lemon juice, if necessary - I always use this as well

Combine yogurt or sour cream with cheese and garlic, if you’re using it. Add some black pepper, then taste and add salt and lemon juice to taste.

ashley nicole
09-29-2010, 09:05 PM
This Caesar dressing recipe is from Tyler Florence's Now Eat This! Cookbook...and it is AMAZING.

2 large garlic cloves, minced
2 tbsp lemon juice
5 tbsp low-fat mayonnaise
2 tsps Dijon mustard
1/4 c. grated Parmigiano-Reggiano cheese

I'm honestly not really sure what the actual calorie count on this is because the recipe also includes chicken, romaine and homemade croutons. It yields 4 servings of the whole shebang and 1 serving is 202 calories.

Bellissa
12-28-2010, 05:41 PM
Is Balsamic Vinaigrette allowed on Phase 1? It's the Light version of Newman's Own.

GiggleGoddess
01-05-2011, 04:37 PM
This Caesar dressing recipe is from Tyler Florence's Now Eat This! Cookbook...and it is AMAZING.

2 large garlic cloves, minced
2 tbsp lemon juice
5 tbsp low-fat mayonnaise
2 tsps Dijon mustard
1/4 c. grated Parmigiano-Reggiano cheese

I'm honestly not really sure what the actual calorie count on this is because the recipe also includes chicken, romaine and homemade croutons. It yields 4 servings of the whole shebang and 1 serving is 202 calories.

Can another type of cheese be used? I don't have that cheese :(

Also what is the ISBN of the book?

Edit: I just made this dressing w/ shredded mozzarella and it tastes pretty good...I don't know how it compares to regular ceasar dressing but it's good:)