Homemade salad dressing

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I'll provide some recipes for a few that are in the Joy's Life Diet book which I follow. There are certainly a lot more in her book.



Caesar Dressing

3/4 cup low-fat buttermilk

1 clove garlic, minced (or 1 teaspoon), or 1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

1 anchovy fillet (optional)

2 tablespoons cider vinegar

1 teaspoon coarsely ground black pepper



All all the ingredients to a blender and puree until smooth. Refrigerate for 30 minutes before serving. The dressing will keep for up to 1 week if refrigerated in an airtight container. Makes approximately 9 servings, 2 tablespoons each.





Maple Dijon Dressing

1 clove garlic, minced (or 1 teaspoon), or 1/4 teaspoon garlic powder

2 tablespoons Dijon mustard

2 tablespoons real maple syrup

1 tablespoon cider vinegar

1/2 lime, juiced (about 1 tablespoon)



Combine all the ingredients in a small bowl and whisk them together well. The dressing will keep for up to 1 week if refrigerated in an airtight container. Makes approximately 3 servings, 2 tablespoons each.





Tomato Parmesan Dressing

1/2 cup tomato or vegetable juice (no salt added)

1 clove garlic, minced (or 1 teaspoon), or 1/4 teaspoon garlic powder

2 teaspoons grated Parmesan cheese

1 teaspoon finely chopped sun-dried tomato (oil packed)

1/2 teaspoon red wine vinegar

1/8 teaspoon dried basil leaves

1/8 teaspoon dried oregano leaves

1/4 teaspoon salt

pinch dried thyme

Black pepper



Combine all the ingredients in a small bowl and whisk them together well. The dressing will keep for up to 1 week if refrigerated in an airtight container. Makes approximately 5 servings, 2 tablespoons each.





Hope this helps.

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