Amount Measure Ingredient -- Preparation Method
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2 ounces firm tofu -- drained
1 cup coarsely chopped unpeeled cucumber
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
1/8 teaspoon ground red pepper
With less than 1 gram of fat per serving and the health benefits of soy, this salad dressing will be your new favorite.
1. Place all ingredients in a food processor, process until smooth. Yield: 1 cup.
Serving Size (2 Tbsp)
According to the magazine:
Per Serving: CAL 17 (48 % from fat), PRO 0.6g, FAT 0.9g (SAT 0.1g), CARB 1.8g, FIB 0.1g, CHOL 0mg, IRON 0.1mg, SOD 151mg, CALC 4mg
Exchanges: Free
Weight Watcher Points: 0
Amount Measure Ingredient -- Preparation Method
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1 ripe medium banana -- sliced
1/2 cup plain yogurt
1 tablespoon honey -- plus
1/2 teaspoon honey
1/2 teaspoon poppy seeds
1/2 teaspoon fresh lime juice
This dressing is delicious over fruit salad.
1. In work bowl of food processor or in blender container, combine all ingredients; process until smooth. Chill at least 1/2 hour before serving. Makes 4 servings, about 3 tablespoons per serving.
Serving Size (3 tablespoons)
According to the magazine:
Per Serving: 65 Cal, 2g Pro, 1g Fat, 14g Carb, 21mg Sod. ?g Fiber
Serving Provides: 1/2 Fruit, 1/4 Milk, 20 Opt. Cal.
Weight Watcher Points: 1
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NOTES : Scanned & MC formatted using MC Buster by Pamela S. on 12/1/98.
1. Preheat even to 350 degrees F.
2. Mix garlic, oregano, basil and cheese in a small bowl until well blended.
3. Put mixture into a large plastic freezer bag or plastic grocery bag.
4. Dust bread cubes lightly with a shot of olive-oil flavored cooking spray. Add bread cubes to bag and shake until coated with spices. Not all spices will stick to bread, but that's OK.
5. Place bread cubes in a single layer on baking sheet. Bake until Croutons are crisp and golden brown, about 10 to 15 minutes (it depends on the kind of bread you use, so keep your eye on them). Let cool. Store in an airtight container or plastic bag for up to 1 week.
Serving Size (1/4 cup)
According to the cookbook:
Per Serving: 32 Calories, 0.5g Fat, ?g Fiber
Weight Watcher Points: 1
1. Put the soymilk, silken tofu and dressing mix into a blender container. Whirl until well blended, scraping down sides if necessary. Put dressing into a jar and store in the refrigerator. Yield: 2-1/2 cups.
Serving Size (1/4 cup)
According to the newsletter:
Per Serving:: 42 Cal, 1g Fat (0.1g sat fat), 3g Pro, 4g Carb, 231mg Sodium, 0mg Chol, ?G Fib
Weight Watcher Points: 1
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NOTES : Soyfoods USA; Vol. 3, No. 1; February 16, 1998. Soyfoods USA. NOTICE! Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board.
MC formatted by Karen Sonnessa on. Submitted by Karen on 10/25/98 to the W. W. Forum.
Recipe By : Pam W.: From the W. W. Forum
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
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1 package Hidden Valley Orig Ranch Dip, F F, dry mix
1 cup lowfat buttermilk
1 cup nonfat mayonnaise -- * see note
1. Mix all ingredients well & chill.
* Original recipe called for W. W. light mayo (not whipped dressing) & your choice of skim milk or lowfat buttermilk.
** It's really good with the buttermilk. Reminds me of when you had to make it from scratch.
Serving Size ( 1/4 cup)
Per MC Nutritional Analysis:
Per Serving: 36 Calories, 0.3g Fat, 0g Fiber
Weight Watcher Points: 1
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NOTES : Submitted by Pam W. on 10/18/97 to the W. W. Forum.
Recipe By : BH&G New Dieter's Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
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1/4 cup lemon or lime juice
2 tablespoons honey
1 tablespoon salad oil
1/4 teaspoon ground cinnamon, allspice or cardamom
1/8 teaspoon paprika
Honey gives this reduced-fat dressing body as well as sweetness. Drizzle it over a mixture of fruit and salad greens.
1. In a screw-top jar combine lemon or lime juice; honey; oil; cinnamon, allspice, or cardamom; and paprika. Cover and shake well.
2. Refrigerate the dressing until serving time. Shake well before serving. Makes about 3/8 cup
* If desired, to vary the flavor, add any one of the following to the dressing along with the spices: 1/2 teaspoon poppy seeds or sesame seeds, dash bottled hot pepper sauce, or 1 teaspoon finely chopped crystallized ginger.
Serving Size (1 tablespoon)
According to the cookbook:
Per Serving: 38 Cal, 2g Fat (0g Sat Fat), 0mg Chol, 0mg Sod, 6g Carbo, 0g Fiber, 0g Pro Exchanges: 1/2 Fruit, 1/2 Fat
Weight Watcher Points: 1
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NOTES : MC formatted by Sue B. on 6-29-98. Submitted by Sue B. on 10/17/98 to the W. W. Forum.
Recipe By : The Soy of Cooking by Norton and Wagner, Adapted
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
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9 ounces firm tofu
1/2 cup water
1/4 cup tahini
3 tablespoons lemon juice
2 teaspoons low sodium soy sauce -- * see note
1 tablespoon oil
2 cloves garlic -- crushed
1. Process all ingredients in blender until smooth.
2. Add more lemon juice or water if needed; dressing will thicken when refrigerated.
* Original recipe called for Shoyu Soy Sauce.
Serving Size (1/4 cup)
Per MC Nutritional Analysis:
Per Serving: 145.7 Calories, 11.1g Fat, 1.1g Fiber
Weight Watcher Points: 4
This came with the recipe:
Selections: 1P, 1 FA
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NOTES : Submitted by Claudia B. on 12/20/97 to the W. W. Forum. MC formatted & adapted by Pamela S. on 12/31/97.
Turnberry Isle's Citrus Poppy-Seed Dressing - 1 Point
Recipe By : Weight Watchers Magazine, May '96
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
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1 cup orange juice -- freshly squeezed
1/2 cup lemon juice -- freshly squeezed
1/4 cup honey
1 teaspoon poppy seeds
ground white pepper -- to taste
1. In medium bowl, combine orange and lemon juices, honey, poppy seeds and white pepper.
2. Whisk until honey dissolves. Will keep up to 2 weeks in the refrigerator.
Serving Size (2 Tbsps.)
According to the magazine:
Per Serving: 26 Calories, 0g Fat, 0g Fiber
Selections: 25 Opt. Cal.
Weight Watcher Points: 1
Amount Measure Ingredient -- Preparation Method
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12 ounces tomato juice
1/3 cup celery -- chopped
1/4 cup onion -- chopped
2 tablespoons green pepper -- chopped
2 teaspoons lemon juice
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
Place all ingredients in blender container. Process until smooth. Cover. Refrigerate at least 4 hours to blend flavors. Dressing may be stored up to 2 weeks. Makes 2 cups. Per tablespoon: 3.5 calories.
A friend of mine served this on a very simple salad consisting principally of Boston Lettuce. (The 'softness' of the lettuce seemed to go well with the combination). Anyway, she just gave me the recipe for it, so I thought I'd share.
This is TERRIFIC stuff, and since I learned tonight I'm actually supposed to incorporate 2-3 points of fats/oils into to my diet daily, I just may have to make me some.
The above, by the way, is for a single salad serving.
