I need to figure out a way that I can enjoy salad..... I'm always so freaked out about staying in reasonable points, but I want a dressing that tastes good!
For example, when I have a sub sandwich from Subway, I get all the veggies on it, with only salt, pepper, oregeno, and maybe a bit of vinegar... so no dressing really needed, and I love the way it tastes.
But for salads... I'm not very excited about them... can anyone help?
I rarely eat salads. I just am not a dressing fan. I like the individual items in a salad though. I eat the tomato slices with balsamic vinegar as a side dish, the carrot, celery, bell pepper and jicima as sticks, and the cucumber slices are a favorite munchy. I just rarely added everything together as one dish.
They have spray salad dressing at my local market. You just spray on what you want. I have not tried them, but my coworker loves them.
Salsa is my number one favorite salad dressing Second Fave is lemon juice and a sprinkling of Mrs. Dash. When I really need the creamy dressing, nonfat yougurt mixed with my favorite herbs and seasoning does the trick. I think I like it better than real ranch dressing.
I'll ditto the salsa for dressing and that makes it a 0 point dressing.
Another thing I do it take my favorite fatfree dressing (or relatively favorite) and add 1 of my healthy oil servings to it. It cuts down on the sweetness and 'squeekiness' of the fat free dressings plus I get in 1 of my healthy oil servings.
I also have a bunch of recipes:
• Exported from MasterCook *
Anchovy Vinaigrette
Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 2 Preparation Time :0:00
Categories : Salad Dressings
1. Add all the ingredients to a small stainless steel or ceramic bowl and whisk together well.
2. Refrigerate prepared dressing for at least one hour to allow the flavors to blend. If the dressing is too thick, thin with water to desired consistency.
Calories: 27.1
Fat grams: 0.2
Fiber grams: 0.0
W/W Points: 1/2
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NOTES : Original recipe called for low-fat mayonaisse. The original recipe provided the following nutritional information: 38 Calories/1 Fat Gram; W/W Points: 1.
• * Exported from MasterCook *
Herb Vinaigrette
Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 2 Preparation Time :0:00
Categories : Salad Dressings
1. Substitute chopped fresh basil for the parsley.
2. Substitute lemon juice for the vinegar.
3. Substitute 1/4 teaspoon granulated sugar for the Equal (adds 5 calories but does not change the points).
Calories: 21.8
Fat grams: 2.3
Fiber grams: 0.1
W/W Points: 1 point
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Serving Ideas : Makes 2 2-tablespoon size servings.
• * Exported from MasterCook *
Honey Mustard Dressing/Dipping Sauce - 2 or 7 points
Recipe By : Unknown, Adapted
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings
NOTES : Original recipe called for nonfat mayonaisse.
• * Exported from MasterCook *
Hot Bacon Dressing - 2 Points
Recipe By : Cook It LIght
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
1 cup water
1 cup sugar
3/4 cup vinegar
1/2 teaspoon black pepper
1/4 pound Canadian bacon -- chopped
3 tablespoons canola oil
1/2 cup onion -- chopped
1/2 cup flour
1. In a medium saucepan, combine broth, water, sugar, vinegar, pepper and Canadian bacon. Bring to boiling over medium-high heat, then reduce heat to low and simmer.
2. Meanwhile, heat oil in skillet over medium heat. Add onions and cook until soft, but not brown. Add flour and cook, stirring constantly, for 2 minutes.
3. Add broth mixture to flour misture a little at a time until a smooth paste has been formed.
4. Stir flour into remaining liquid and stir until smooth. Simmer 5 minutes until thickened.
Calories: 101.8
Fat grams: 3.1
Fiber grams: 0.2
W/W Points: 2
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Serving Ideas : Serve hot over spinach, lettuce, green or wax beans,.
NOTES : Original recipe called for a fat-free reduced sodium chicken broth. I use Swanson's Natural Goodness Broths.
Original recipe posted also stated 2 tablespoons = 1 W/W Point.
• * Exported from MasterCook *
Lemon-Mustard Vinaigrette
Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- or vegetable oil
1 teaspoon olive oil -- or vegetable oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons dijon mustard
1/8 teaspoon white pepper
1. In a small jar that has a tight-fitting lid cover combine all ingredients.
2. Cover tightly and shake well.
3. Refrigerate until chilled.
4. Shake again before serving.
Calories: 43.4
Fat grams: 4.6
Fiber grams: 0.0
W/W Points: 1
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Serving Ideas : Makes 4 1-tablespoon size servings.
• * Exported from MasterCook *
Low Carb Buttermilk Dressing
Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- well beaten
1 tablespoon mayonnaise
1 teaspoon mayonnaise
1 tablespoon white vinegar -- heated
2 teaspoons dijon mustard
1/2 cup HEAVY cream
1/2 teaspoon worcestershire sauce
1/8 teaspoon white pepper
1. In small bowl combine egg, mayonnaise, vinegar and mustard; mixing well.
Serving Ideas : Makes 1 cup (8 2-tbsp servings).
• As posted by boycrazyx4 on 4/1/01 at 12:38 pm
Good for salads, dipping, sandwiches.
1 1/2 c. buttermilk
1/3 c. red wine vinegar or lime juice
2 bunches fresh cilantro
6-8 cloves garlic
8 Tbsp. parmesan cheese
1/2 c. light mayo (I used kind with 35 cal.& 3.5ft/tbsp.)
Salt & pepper to taste
Take thick stems off cilantro. Put in food processor or blender with garlic cloves and part of the buttermilk. Process until the mixture starts turning green. Transfer to bowl and whisk in the rest of the ingredients.
This makes 3 cups/48 Tbsp.
660 cal/51.5 ft total
1/4 cup or 4 Tbsp. = 1 pt.
• As posted by webbmom on 1/14/01 at 12:50 pm
From Light & Tasty Magazine - Premiere Issue
1/2 cup fat free mayonnaise
2 tablespoons 1% milk
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/2 cup (2 ounces) crumbled blue cheese
Salad greens
In a small bowl, combine the first six ingredients; blend until smooth. Add the blue cheese; mix well. Serve over greens. Cover and refrigerate any extra dressing. Yield: 14 tablespoons.
2 T. = 1 point
Nutritional Analysis: One serving (2 tablespoons dressing) equals 46 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 253 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange.: 1 fat
• As posted by sheppie on 1/26/02 at 12:40 pm
Here is a recipe I got from a substitute WW leader a few years back. Unfortunately, I don't know her name.
1/2 c. fat free sour cream
1/2 c. light (I use fat free) mayonnaise
5 level tsp Dijon mustard (you can go to taste on this - Dijon can vary in intensity)
4 tbsp. white wine vinegar
1 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2c c. fat free or light milk
Combine all ingredients (except milk) in a bowl. Stir to blend, then slowly pour in milk and mix. Refrigerate and allow the flavors to blend for 30 minutes before serving.
Makes 2-1/4 c. or 20 (2 tbsp.) servings
I'm not sure how many point this equals - I think it's a 0 point dressing
• As posted by boycrazyx4 on 1/15/01 at 10:25pm
This is my favorite dressing. I use it not only on salads, but it makes a great stuffed potato topping, dipping sauce, etc.
1 package Original Hidden Valley Ranch Mix, the kind you have to add real buttermilk. I get my mix at a restaurant supply called Smart and Final. They sell a package that makes 1 gallon and costs only $1.99. 2 Tablespoons out of the package of dry mix will make 4 cups dressing. But you can get it in the grocery store where the dry dressing mixes are. It's just more expensive.
Anyway, check to see how much your package will make. I think they come in 2 cup and 4 cup sizes. Then, here's the recipe.
1 part light mayo (the 1 Tbsp. = 1 pt. kind)
(1/2 cup for the 2 c. size, 1 cup for the 4 c. size)
3 parts buttermilk
(1 1/2 cups for the 2 c. size, 3c. for the 4 c. size)
Add dry mix and whisk.
1/4 cup = 4 Tbsp.
EDIT~if you use 2% buttermilk and the mayo with 5 gms. ft./tbsp it is 2 points per 1/4 cup.
If you use fat free buttermilk and mayo that is 3.5 gm. ft/tbsp it is 1.5 pts.
That's it. It's easy, it's great. It tastes like the real deal. I personally can't stand fat free mayo and I don't like it in this recipe, but you could certainly use it instead.
Enjoy,
Kathie
• As posted by rnbos2you on 2/11/01 at 6:47pm
This dressing tastes sinfully rich, and you'd never guess the special ingredient that makes it taste so much like full-fat ranch dressing.
2 PTS. PER CUP RANCH DRESSING OR DIP
Recipe makes one 8-oz. cup of dressing/dip.
15 Pringles fat-free, sour-cream-and-onion flavor potato crisps
1/2 of a 1-oz. packet of Hidden Valley Original Ranch Salad Dressing Mix (dry mix)
2 TB fat-free cream cheese
1/4 tsp garlic salt (OR 1/8 tsp garlic powder
1/4 tsp vinegar (or none, or more, depending on how tart you prefer)
1/2 to 3/4 cup water
Put all of the ingredients (Pringles, too) into an electric blender and blend on highest speed, scraping down sides of blender container at intervals until dressing is very, very smooth. Dressing may thicken over time. If too thick, thin with water. If too thin, add one or two more potato crisps and blend until smooth. Refrigerate any leftover dressing. Keeps for one week, refrigerated, in a food-storage container. Recipe can be doubled and tripled.
Entire recipe: 140 cal, 0 gm fat, 2 gm fiber
WW points per one 8-oz. cup: 2
Variation: For Salsa Ranch, add fat-free salsa to taste.
Notes:
- Pringles fat-free crisps are specified because they contain a fat substitute that gives the dressing a high-fat flavor and texture.
- An electric blender is specified because a food processor or mini-prep machine won't produce a mixture as smooth and creamy as this recipe requires.
- I created this recipe on my own and have no affiliation with any of the brand name ingredients listed.
• As posted by starbelliedsneetch on 6/4/01 at 12:19:40 pm
* Exported from MasterCook *
Spicy Tomato Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup tomato juice
1 tsp Worcestershire Sauce
2 scallions -- minced
1 medium tomato -- peeled, seeded, and chopped
1 clove garlic -- crushed
1 tbsp lemon juice
1/2 tsp dijon mustard
2 dashes Tabasco sauce
salt -- to taste
pepper -- to taste
Puree in blender until smooth. Chill one hour before serving. Makes 1 cup, or 4 - 1/2 cup servings.
Yield:
"1 cup"
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Per serving: 20 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : American Cuisine Minceur Cookbook
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
• As posted by rnbos2you on 2/16/01 at 2:20:25 pm
3/4 cup water
1 TB lemon juice (less or more to taste)
2 tsp Good Seasons Gourmet Caesar Salad Dressing Mix (dry mix)
2 TB fat-free cream cheese
1/2 clove garlic (or 1/8 tsp garlic powder)
15 Pringles Fat Free Original Flavor Potato Crisps (these crisps contain a fat substitute that gives this dressing a high-fat taste, and are easy to count out for portion and count control, so use ONLY Pringles fat-free)
Salt/Pepper to taste
-------------------------------------
Put all of the ingredients in a blender (yes, the Pringles too) and blend on high speed until very, very smooth. Season with salt and/or pepper to taste. If too thick, thin with a little water. Refrigerate after using. Keeps in a covered container about a week, refrigerated.
Note: I have no affiliation whatsoever with any of the brand name ingredients.
• As posted by rnbos2you on 2/16/01 at 2:20:25 pm
3/4 cup water
1 TB lemon juice (less or more to taste)
2 tsp Good Seasons Gourmet Caesar Salad Dressing Mix (dry mix)
2 TB fat-free cream cheese
1/2 clove garlic (or 1/8 tsp garlic powder)
15 Pringles Fat Free Original Flavor Potato Crisps (these crisps contain a fat substitute that gives this dressing a high-fat taste, and are easy to count out for portion and count control, so use ONLY Pringles fat-free)
Salt/Pepper to taste
-------------------------------------
Put all of the ingredients in a blender (yes, the Pringles too) and blend on high speed until very, very smooth. Season with salt and/or pepper to taste. If too thick, thin with a little water. Refrigerate after using. Keeps in a covered container about a week, refrigerated.
Mix all ingredients well. Makes enough for a large salad, especially if you put a lid on the salad bowl and shake it around to coat your salad.
zero calories with sweetener, only 15 calories with sugar
• As posted by starbelliedsneetch on 1/22/01 at 6:29:58 pm
Modified from the version in Deborah Madison's "Vegetarian Cooking for Everyone"
1/2 cup reduced-calorie mayonnaise
1/2 cup nonfat sour cream
2 tbsp tarragon vinegar
1/4 cup water
1/2 cup chopped parsley
1/4 cup chopped chives
1 tsp dried tarragon (or 1-1/2 tbsp fresh tarragon)
2 garlic cloves, sliced
1/4 tsp salt
Mix everything up well in a mini-food processor or blender.
1/4 cup = 3 pts
NOTE: You can substitute plain nonfat yogurt or fat-free mayo for part or all of the reduced-calorie mayonnaise and make it even lower calorie, or use regular mayo and/or sour cream to increase the fat content, as desired. Points in this recipe were calculated based on the calorie/fat/fiber content of the mayo and the nonfat sour cream.
• As posted by rvolak on 1/23/01 at 11:25:23 am
Hi Everyone,
I enjoy these dressing sooo much that I just had to share!
Good Seasons Low Fat Italian Dressing
1 packet of Good Seasons (regular) Italian Salad dressing mix
5 T Extra Virgin Olive Oil
5 T brewed black tea (I use Lipton's decaf) cooled
5 T vinegar of choice (cider, red wine or balsamic are good)
In a bowl ( or a Good Seasons cruet) combine the dry mix with the tea and vinegar and shake well.
Add olive oil and shake again. Let sit for 15 to 30 minutes so that the dehydrated spices, and veggie bits re-hydrate.
1 T = 1 WW point.
This is sooo much better than any light dressing in the grocery stores! I got the idea for this in an old Eating Well magazine. They a had a similar recipe that used equal parts tea, vinegar and oil with fresh herbs etc. While this was an excellent recipe, it is much quicker and easier to use the Good Seasons packet. A note about the TEA: The article explained that the tannin in the tea helped "fool the pallet" into thinking that the balance between oil and vinegar was closer to a traditional vinegarette recipe ratio of 2 parts oil to one part vinegar. I have found this to be very true! When this recipe is made using just water, vinegar and a little oil, it tastes much "sharper" and not as mellow or rich tasting as with the tea. Odd, I know, but true. This 1 to 1 to 1 ratio works well with any vinegarette recipe. I plan to order some dressing mixes from Penzey's Spices and try it on them as well. They make a Greek dressing mix that looks fabulous! I'll sub lemon juice for the vinegar. I'll let you know how it turns out.
BTW, this makes a great marinade for grilled meat and veggies.
Light Hidden Valley Ranch Dressing
1 packet of Hidden Valley Ranch mix
1/2 c light Mayo.
1/2 c light sour cream
1 c FF half and half.
Whisk the ranch mix, mayo and sour cream together. Slowly add the half and half and whisk in.
Chill for 30 minutes.
2 T = 1 WW point/ 1/4 c = 2 WW points
I know there have been lighter, lower fat versions of this dressing, but this is sooo unbelievably good that it is worth it. (And still very low in points for a creamy dressing). The viscosity of the FF half and half adds a very nice mouth feel. This is thick enough to use as a dip for veggies, though not as thick as a dip made with just sour cream. I use it all the time as a dressing for red skinned potato salad. It makes a nice macaroni salad dressing too.
I plan to use the same formula for some of the Creamy Penzey Salad dressing mixes, such as Green Goddess and Parmesan Peppercorn.
I hope you all enjoy these as much as I do!
Renée
• as posted by GonnaBSlim on 1/13/01 at 5:19:36 am
I happen to like creamy salad dressings (like Marie's) and you know how high in points they can be!!! So I have made up my own which is low and delicious!
(individual serving)
1 TB Hellman's lite mayo
1 TB Dannon's lite plain yogurt
Enough skim milk to thin to taste
Onion powder to taste
Shake together and pour over salad!
I figure this at 1 point for the mayo; the amount of yogurt and milk is so small that I don't count it in. But if I have a really big salad and I double these quantities, I will count it as 2 points.
• Posted by SuziQ382 on 9/6/02 at 7:32:42 am
2 T lemon juice
2 T apple cider vinegar
2 T light soy sauce
¼ t garlic powder
1 t ground ginger
¼ C splenda
¼ C finely chopped red onion
Blend together all ingredients and serve over tossed salad.
Makes at least 2 servings
Points = 0
• House Dressing
Serves: 8
2/3 cup low sodium V-8 juice
3 Tbsp. nonfat buttermilk
2 Tbsp. low fat mayonnaise
1 1/2 tsp. salt free lemon pepper seasoning
Combine all ingredients well and chill overnight.
Nutrition Information per Serving: (Serves
Calories - 18
Fat - 1
Fiber - 0
Sodium - 38
WW Points - 0
* Exported from MasterCook *
Olive Garden Italian Dressing
Recipe By : CopyKat Recipes
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley
1 tablespoon lemon juice
1. Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes add a little extra sugar.
Calories: 132.8
Fat grams: 13.8
Fiber grams: 0.1
W/W Points: 4
IF YOU USE FAT-FREE MAYO AND OLIMINATE THE OIL THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:
Calories: 41.2
Fat grams: 0.9
Fiber grams: 0.1
W/W Points: 1
IF YOU USE FAT-FREE MAYO AND USE THE OIL THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:
Calories: 46.2
Fat grams: 1.4
Fiber grams: 0.1
W/W Points: 1
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Serving Ideas : Makes approximately 1 cup of dressing.
• * Exported from MasterCook *
Olive Garden Garlic Dressing
Recipe By : CopyKat
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Paul Newmans Olive Oil and Vinegar
1 clove garlic -- peeled and halved
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 packages Equal® sweetener -- or 1 tbsp sugar
1. Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.
Calories: 160.9
Fat grams: 16.8
Fiber grams: 0.0
W/W Points: 5 Points
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Serving Ideas : Makes 1 cup of dressing
• posted at 6/24/01 7:43:28 pm.. Ohhbehaave I just thought it might be easier to keep it with the other two CopyKat recipes I found for easier searching. Hope you understand.
"I have the real recipe for Olive Garden Italian dressing I just recently sold my restaurant, but my Sysco food rep used to be a Gen. Mgr. for them. I have alfredo sauce recipe too!!!!
Sorry I only know how to make a gallon or more, but I'm sure it can be converted.
1 gallon golden italian dressing (any brand)
4 raw eggs
1 lb fresh grated parmesan cheese
1/2 cup basil
1/2 cup oregano
Some of these may be repeats but I know some are not:
* Exported from MasterCook *
Next-to-Nothing Salad Dressing
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings & Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
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* Exported from MasterCook *
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
-------- ------------ --------------------------------
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
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* Exported from MasterCook *
Tomato-Herb Dressing - 0 Points
Recipe By : Homemaker Magazine May '97
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup tomato juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 Clove garlic -- minced
1/2 teaspoon sugar
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
salt and pepper -- to taste
1. Whisk and or blenderize all ingredients.
* Recipe didn't state how many servings it made.
Serving size (1 Tbsp.)
According to the magazine:
Per Serving: 11 Calories, 0.8g Fat, ?g Fiber
Weight Watcher Points: 0
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NOTES : Submitted by Carol on 5/26/98 to the W. W. Forum. MC formatted by Pamela S. on 5/30/98.
* Exported from MasterCook *
Tofu Tahini Dressing - 4 Points
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
-------- ------------ --------------------------------
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.
* Exported from MasterCook *
Thousand Island Dressing - 0 Points
Recipe By : Unknown
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free mayonnaise
3 tablespoons ketchup
1/8 teaspoon garlic powder
1 teaspoon lemon juice
1 tablespoon dill pickles -- chopped
1. In small bowl, combine all ingredients. Chill to blend flavors
Serving Size (1 tablespoons)
Per MC Nutritional Analysis:
Per Serving: 12.5 Calories, 0g Fat, 0.1g Fiber
Exchanges: Free
Weight Watcher Points: 0
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NOTES : MC formatted by Karen Sonnessa on. Submitted by Karen on 10/24/98 to the W. W. Forum.
* Exported from MasterCook *
Spicy Citrus Dressing - 1 Point
Recipe By : BH&G New Dieter's Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
* Exported from MasterCook *
Ranch Salad Dressing (Vitasoy) - 1 Point
Recipe By : SoyFoods Newsletter
Serving Size : 10 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups soy -- or dairy milk
1 package silken tofu*
*from 10.5 to 12 ounces
***Salad Dressing Mix***
1 package Hidden Valley ranch dressing packet -- (1-oz)
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.
* Exported from MasterCook *
Poppy Seed-Honey Dressing - 1 Point
Recipe By : Weight Watchers Low-Calorie Desserts Magazine, page 95
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
* Exported from MasterCook *
Ranch Dressing - 1 Point
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
-------- ------------ --------------------------------
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.
* Exported from MasterCook *
Luscious Lemon Salad Dressing - 2 or 3 Points
Recipe By : Unknown, Adapted
Serving Size : 12 Preparation Time :0:15
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces sweetened condensed skimmed milk, fat free -- * see note
2 cups lemon yogurt, light, nonfat, Dannon -- * see note
1/4 teaspoon salt
1/8 teaspoon ground white pepper
This is terrific with fruit salads (apples, grapes, etc.).
1. In a small bowl, combine all the ingredients, and stir until well blended. Store in the refrigerator. This makes about 3 cups of dressing.
* Original recipe called for regular sweetened condensed milk & didn't state how many serving this recipe made.
Serving Size (1/2 cup)
Per MC Nutritional Analysis:
Per Serving: 108.4 Calories, 0g Fat, 0g Fiber
Weight Watcher Points: 2
Per Serving: 129.4 Calories, 4.1g Fat, 0g Fiber
Weight Watcher Points: 3
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NOTES : Submitted by D'AnnM 5/27/98 to Iqvc Shop Talk Bulletin Board. MC formatted & adapted by Pamela S. on 5/30/98.
* Exported from MasterCook *
Italian Ranch Dressing - 1 Point
Recipe By : Don Mauer
Serving Size : 8 Preparation Time :0:30
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup nonfat sour cream
3/4 cup nonfat mayonnaise
1/2 cup buttermilk -- lowfat
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
1 sprig fresh parsley -- chopped
chives
1/2 teaspoon celery seeds
1 1/2 teaspoons shallot -- finely chopped
1 1/2 teaspoons dijon mustard
1 clove garlic -- minced
1. Mix ingredients with wire whisk. Serve on salad greens, it clings to the salad. Add water to thin if desired. Let it sit one hour. It is wonderful.
Serving Size (1/8 recipe)
Using M. C. suite:
Per Serving: 44.2 Calories, 0.2g Fat, 0.1g Fiber
Weight Watcher Points: 1
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NOTES : Submitted by Shirley on 4/4/98 to W. W. Forum
* Exported from MasterCook *
Honey-Mustard Dressing - 1 Point
Recipe By : Sandy: From W. W. Forum
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons nonfat mayonnaise -- * see note
1 teaspoon mustard
1 teaspoon honey
1. Combine all ingredients, mixing well. Chill
* Original recipe called for low fat mayo.
Serving Size (4 Tbsp.)
Per MC Nutritional Analysis:
Per Serving: 41.2 Calories, 0.2g Fat, 0.2g Fiber
Weight Watcher Points: 1
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* Exported from MasterCook *
Cucumber Salad Dressing - 0 Points
Recipe By : Weight Watchers Magazine, Jan/Feb '98, page 94
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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NOTES : MC formatted by Pamela S. on 2/21/98.
* Exported from MasterCook *
Creamy Parmesan Dressing - 1 or 2 Points
Recipe By : Jane B.
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lowfat buttermilk
2 ounces Kraft parmesan cheese or Kraft Free
1 tablespoon fresh parsley -- minced
2 teaspoons minced shallot
1 dash ground red pepper
1. Whisk this all together.
2. Refrigerate. Better after flavors have had a chance to blend together. Makes 4 servings. Can also pour over fish, then bake.
Serving Size (1/4 cup)
This came with the recipe:
Per Serving with regular parmesan cheese: 84 Calories, 4.7g Fat, 0g Fiber
Weight Watcher Points: 2
Per Serving with Kraft Free parmesan cheese: 61.9 Calories, 0.4g Fat, 0g Fiber
Selections: 1/2 protein, 1/4 milk
Weight Watcher Points: 1
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NOTES : Submitted by Jane B. on 1/8/98 to MC Swap.
Nutr. Assoc. : 0 1034 0 0 0
* Exported from MasterCook *
Creamy Horseradish Dressing - 0 Points
Recipe By : Weight Wathcers Magazine, Nov/Dec '96, page 71
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper
1/2 cup nonfat mayonnaise
2 tablespoons prepared horseradish
1 teaspoon lemon juice
1. Combine all ingredients in a bowl; stir with a wire whisk until blended. Yield: 1 cup
Serving Size (1Tbsp.)
According to the magazine:
Per Serving: 15 Calories, 0.5g Fat, 0g Fiber
Weight Watcher Points: 0
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* Exported from MasterCook *
Creamy Herb & Peppercorn Dressing - 0 Points
Recipe By : Homemaker Magazine May '97
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup lowfat yogurt
1/4 cup light mayonnaise
2 tablespoons milk, 1% lowfat
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 clove garlic -- minced
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon ground pepper
1 Pinch paprika
1 Pinch salt
1. Whisk or blenderize all ingredients.
* Recipe didn't state how many servings it made. The MC nutritional information came close using 16 servings.
Serving Size (1 Tbsp.)
This came with the recipe:
Per Serving: 15 Calories, 0.8g Fat, ?g Fiber
Weight Watcher Points: 0
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NOTES : Submitted by Carol on 5/26/98 to the W. W. Forum. MC formatted by Pamela S. on 5/30/98.
* Exported from MasterCook *
Creamy Buttermilk Dressing - 1 Point
Recipe By : Weight Watchers Magazine, Sept/Oct '97, Recipe Card
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lowfat buttermilk
6 tablespoons fat-free mayonnaise
1 tablespoon grated Parmesan cheese
1 teaspoon dried parsley flakes
1/4 teaspoon cracked pepper
1 clove garlic -- minced
1. Combine all ingredients in a small bowl; stir well. Yield about 14 tablespoons.
Serving Size (2 Tablespoons plus 1 teaspoon )
Per MC Nutritional Analysis:
Per Serving: 25 Calories, 0.5g Fat, 0g Fiber
Weight Watcher Points: 1
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NOTES : MC Formatted by Pamela S. on 9/10/98.
Nutr. Assoc. : 0 0 0 1037 0 0
* Exported from MasterCook *
Tomato-Herb Dressing - 0 Points
Recipe By :Homemaker Magazine May '97
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings & Toppings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup tomato juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 Clove garlic -- minced
1/2 teaspoon sugar
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
salt and pepper -- to taste
1. Whisk and or blenderize all ingredients.
* Recipe didn't state how many servings it made.
Serving size (1 Tbsp.)
According to the magazine:
Per Serving: 11 Calories, 0.8g Fat, ?g Fiber
Weight Watcher Points: 0
NOTES : Submitted by Carol on 5/26/98 to the W. W. Forum. MC formatted by Pamela S. on 5/30/98.
AND MY VERY FAVORITE:
* Exported from MasterCook *
Honey Mustard Dressing/Dipping Sauce - 2 or 7 points
Recipe By : Unknown, Adapted
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Miracle Whip® Free
4 teaspoons sugar
4 tablespoons cider vinegar
6 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons soy sauce, low sodium
1. Mix all ingredients together.
Calories: 92.6
Fat grams: 0.2
Fiber grams: 0.1
W/W Points: 2
IF YOU USE REGULAR MAYONAISSE THE FOLLOWING APPLY:
Calories: 259.7
Fat grams: 23.5
Fiber grams: 0.1
W/W Points: 7
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Serving Ideas : Makes 8 1/4-cup servings (3 tablespoons = 1 Point)
NOTES : Original adapted recipe called for non-fat mayonaisse and sugar.
Salad ala lala
2 cups arugula
fresh chopped mint (1 T)
4 walnut halves chopped
2 T ff feta cheese
1 t. olive oil
lemon juice to your desired tartness
pinch of sea salt
toss together, enjoy
Kelly, I"m sure can figure out the points for this.
I don't know if you like mustard but sometimes I use a teaspoon of spicey mustard and a teaspoon of a lowfat oil with a little water. It goes a long way. Someone also told me for a sweeter dressing just squeeze a orange and a lemon on it. Haven't tried it, but I like more tart flavors.
Sometimes I use a teaspoon or two of mayo. And sprinkle pepper over my salad with it.
I only like the "clear" dressings like Italian dressings. Sometimes you might want to experiment with different types of dressings. Also, certain types of lettuces and tomatoes taste better than others.
Let's talk salads....
Second Fave is lemon juice and a sprinkling of Mrs. Dash. When I really need the creamy dressing, nonfat yougurt mixed with my favorite herbs and seasoning does the trick. I think I like it better than real ranch dressing.
