There are just some foods that are not right until they are topped with the right dressing or dip. Try out these healthy versions on salads, sentress, vegetables - anything you need a dressing or vinaigrette for!
Flavor favorite: To impart a delicious flavor to mayonnaise, add a dash of wine vinegar.
A collection of healthier, lighter dressing recipes!
Dips and Dressings
- Hot Pizza Dip
- Chili Sauce Dip & Cheesy Chili Dip
- Chickpea Dip
- Bean Dip Athenos
- Creamy Lentil Dip
- Spiced Herb Dip
- Artichoke Cheese Dip
- Artichoke and Chili Pepper Dip
- Mexican Layer Dip
- Fat Free 7-Layer Mexican Dip
- Green Goddess Dip
- Mock Chopped Liver (2 Variations)
- Five Low Fat Dressings
- Southwestern Jalapeno Cornbread Dressing
- Creamy Honey-Dijon Salad Dressing
- Low Calorie Salad Dressing
- Garlic-Basil Dressing
- Vinaigrette Salad Dressing
- Yogurt Salad Dressing
- Thousand Island Dressing
- Spinach Salad Dressing
- Chili Flavored Dressing
- Zesty Salad Dressing
- Simple Virgin Dressing
- Basil-Sesame Dressing
- Chinese Dressing
- Buttermilk Dressing
- Fresh Tomato-Yogurt Dressing
- Italian Dressing
- Creamy Italian Dressing
- Ginger Salad Dressing (2 Variations)
- Ranch Dressing
- Cranberry Vinaigrette & Cranberry Dip
- Apricot Vinaigrette
- Mango Vinaigrette
- Bacon Vinaigrette
- Tomato Vinaigrette
- Quick Vinaigrette
- Dill Shallot & Roasted Shallot Vinaigrette
- Blue Cheese Vinaigrette
- Greek Dijon Vinaigrette
- Dijon Honey Vinaigrette
- Rioja Red Wine Vinaigrette
- Roasted Red Pepper Vinaigrette
- Roasted Poblano Vinaigrette
- Lutece Vinaigrette
- Honey-Curry Vinaigrette Dressing
- Red Onion and Cucumber Vinaigrette
- Hot Citrus Vinaigrette
- Lemon and Mustard Vinaigrette with Garlic
Vegetables & Dip
Pour 2 tablespoons light Ranch Dressing into each of 8 short glasses. Place 3/4 cup assorted fresh vegetables, such as carrot sticks, celery sticks, red and green bell pepper strips and sugar snap peas, in each glass. Makes 8 servings; 2 tablespoon dressing and 3/4 cup vegetables each.
Salad Dressings's & Canola Oil
Always check the labels on store-bought salad dressing for canola oil. Unless the dressing is organic, the canola oil may very well be of a genetically modified variety since 90 percent of canola (also known as rapeseed) in the U.S. is genetically engineered, according to the Institute for Responsible Technology.
Buying the Best Salad Dressing
No matter what flavor you choose, check the label and choose dressings that have no more than 3g of total fat, 2g of saturated fat and 300mg of sodium. Try to keep your portion to about 2 tablespoons. Bonus tip: If you are watching calories, skip the salad dressing aisle altogether and top your salad with flavored vinegars (e.g., balsamic, raspberry), but hold the oil.
Homemade Mock Sour Cream
3/4 cup cottage cheese 1/4 cup plain yogurt 1/2 teaspoon lemon juice 1 packet artificial sweetener
Mix all ingredients well. To make nice and creamy, use a blender. Refrigerate and serve.
Nutrition information per serving:
Yield: 16 servings
10 calories, less than 1g fat, 1mg cholesterol, 50mg sodium
Dreamy Creamy Dressing Trimming Tips
- Turn a bottle of vinaigrette into a homemade creamy dressing by adding 2 or 3 tablespoons of plain yogurt per 1 cup of dressing.
- Pour salad dressing into its bottle top instead of directly onto your salad to keep portions in check. A capful is 1 tablespoon.
- Order dressing on the side and dip your fork first into the dressing, then into your salad.
- For a new taste in potato salad dressing, use onion soup mix instead of fresh onions or chives. Two tablespoons are enough to season a family-sized salad. It's easy and saves the tears and fuss of chopping onions.
- Use low-fat yogurt, fat-free sour cream or cottage cheese instead of regular sour cream or mayonnaise in dip recipes to reduce calories, fat and sometimes sodium.
- Dip It: Use plain yogurt as a base for vegetable and chip dips. Add your favorite seasonings, mix, chill and serve. The protein boost turns a dip with vegetables into a mini-meal.
- If you're watching calories, baste broiled food with low calorie salad dressings.
- Cut down on the oil content of any salad dressing by substituting up to a third of the oil with wine, vegetable or defatted chicken broth, vegetable or tomato juice, hot water, etc. Whisk the substituted ingredient into the dressing after the other ingredients are combined.
- Add chopped basil to your vinaigrette - it will make your greens safer to eat. The oil from basil's leaves kills bacteria that can cause stomach bugs.
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