Got this from "reena" on old Weight Watchers threads 5/26/98 and wanted to share it. I haven't found a store bought LF Blue Cheese I like, and I'd never made salad dressing in my life, but this was great. Points were calculated in recipe, so I hope they're right. My whole Blue Cheese eatting family LOVED it!
1/3 cup skim milk
1/2 cup nonfat sour cream
3 oz. blue cheese, crumbled
1/2 t salt
1/4 t pepper
1 t oil
1 clove garlic
3/4 cup LF, large curd, cottage cheese
Combine all but cottage cheese in blender and blend until smoth. Pour into bowl and stir in cottage cheese. (This provides lumpy texture of real blue cheese dressing. If you prefer smooth, then go ahead and blend cottage cheese too.) Cover and refrigerate 2 hours. Makes 10 servings, 2 T = 1 point.
From Weight Watchers "Simply the Best Italian" cookbook:
Oil and Vinegar Salad Dressing
Makes 4 servings/4 teaspoons=1 point
3 tablespoons dry white or red wine
4 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons white- or red-wine vinegar
1 garlic clove, bruised and peeled
1 teaspoon minced oregano or marjoram
1/4 teaspoon salt
Freshly ground pepper, to taste
In a small jar with a tight-fitting lid or a small bowl, combine the wine, oil, both vinegars, the garlic, oregano, salt and pepper; cover and shake well or whisk until thoroughly blended. Let stand so the flavors can blend, 20-30 minutes; discard the garlic before serving.
If refrigerating, bring to room temperature before using.
1 large clove garlic, peeled, and cut into pieces
1/2 tsp. salt
3 tabl. Balsamic vinegar
2 Tabl. other vinergar or fresh lemon juice or combination of both
1 tsp Dijon mustard
2 dashes of Worcestershire sauce
1 Tabl olive oil
freshly groud pepper to taste
In a small dish, using a fork, mash the garlic with the salt to form a paste. Transfer the garlic to a jar. Add remaining ingredients, cover tightly and shake until combined. Keep refigerated until needed.
I found a "make-your-own" salad dressing shaker at the grocery store that had dressing recipies printed on the outside. I am so tired of bottled dressing and they are so expensive. This is wonderful and easy. Best of all, it just costs pennies to make.
French Vinaigertte- 1 point per serving
1 clove of garlic,crushed
1/4 cup olive oil (12 points)
1'2 cup red wine vinegar
1 tablespoon dried parsley ( or 2 fresh)
1 teaspoon Dijon mustard
1 packet sugar substitute
Pinch of salt
Pinch of pepper
Put all into a small screw top jar. Shake and refrigerate for an hour. Shake well before using. This is so smooth and flavorful that 1 tablespoon will easily cover 2 cups of mixed greens.
A hint: I put my salad in a bowl with lid, add dressing,
cover and shake it up. The dressing covers all the lettuce!
Let me know if you like it. I have a few more too if anyone is interested.
4 cloves garlic chopped in half and left in dressing until ready to serve or crushed garlic in jar to = 4 cloves.
2 heads romaine lettuce
1 red onion cut in rings
chopped roma tomatoes
chopped cucumber
1 can sliced black olives
Feta cheese - 1 container, crumbled over salad
Toss together and enjoy!! This may be more dressing than the salad needs so combine to taste.
I'm sorry I don't know the points for the dressing. It is probably app. 2 points per tablespoon, maybe a bit more.
The store brands I like best are Stonemill Farms - FF mustard dill dressing. My Favorite Recipe - FF Cranberry Vineagrette.
Like Ranch? Blend Lowfat cottage cheese with some Instant Ranch Mix (recipe below) & add some fresh cracked pepper.
Citrus Herb Dressing
Put in blender:
½ med size red pepper
2 med tomatoes
½ cup fresh basil
2 cloves garlic
½ cup orange juice
½ cup parsley
¼ cup rasberry vinegar
1 Tbs dry mustard
2 tsp fresh thyme leaves
2 tsp fresh oregano
ground pepper
Hidden Valley Ranch Dressing Mix
Blend together & store for 1 year
•15 Saltines
•2 cups Dry minced parsley flakes
•1/2 cup Dry minced onion
•2 tablespoons Dry dill weed
•1/4 cup Onion salt
•1/4 cup Garlic salt
•1/4 cup Onion powder
•1/4 cup Garlic powder
Sometimes I go to the book store and write down some recipes that sound interesting to me & try a few before I actually commit to buying the whole book.
Hope you find one that makes your taste buds tingle.
1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Yield: Makes 4 servings.
0 POINTS per serving
Nutrition information:
Per serving: calories 8, fat 0g, cholesterol 0mg, protein 0g, carbohydrates 1g, fiber 0g, sodium 2mg.
2 hard boiled eggs
1/3 cup olive oil (preferably extra-virgin)
3 T. fresh lemon juice
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced or pressed (I always use at least 2)
ground black pepper to taste
Instructions:
Peel and chop the hard-boiled eggs. Place all ingredients in a blender and puree until smooth. Covered and refrigerated, this dressing will keep for about 5 days.
Yield: 1 cup.
1.5 POINT per Tablespoon serving
Nutrition information:
Per 2 oz serving: 217 cal., 3.8 g. protein, 22 g. fat, 1.7 g. carbohydrate, 336 mg sodium, 120 mg cholesterol
Best (nearly) fat-free 5 minute homemade Caesar dressing
This is a modification of the BEST fat-free homemade dressing I have ever had. It does have a bit of a Dijon tang to it, which makes it taste Caesar-ey!
1/2 cup non-fat greek yogurt (not Yoplait, that’s not real Greek Yogurt)
2 tbsp grated non-fat Kraft Parmesan (or low-fat…which is why it’s nearly fat-free)
1 tbsp lemon juice, freshly squeezed is best but RealLemon is ok in a pinch
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/8 tsp black pepper
Put in a cruet and shake. This recipe makes 4 servings of 3 TBSP each. The WW value for old points is 1 point per serving. Here are the stats: Calories = 28 per serving Fiber = .5 per serving Fat = .5 per serving if you use low-fat parmesan cheese and 0 if not.
*Note: The original recipe called for fat free mayonnaise, which I really dislike as it has an aftertaste to me. Additionally, you may need to thin this dressing as it sits in the fridge, it gets a bit thick.
I also make a great Ranch dip with non-fat cottage cheese and a packet of fat free ranch powder blended in the blender. It doesn't have many calories, but you'll have to compute it yourself. I thin this dressing/dip with fat free buttermilk as necessary. It's very good!
