Start off with fresh greens and add toppings like dried cranberries, almonds and feta cheese. Top it off with a great homemade dressing for a healthy meal to kick off 2013.
By now many of us have, once again, made numerous promises to ourselves and our friends. These promises include eating better, cutting out drinks with too much sugar, caffeine, or the “other” drinks that one may enjoy while being “sociable.” And, most importantly, getting enough exercise throughout the week can help maintain the weight we’d like to keep.
To start the year off right, I’d like to share some easy and delicious reduced-fat salad dressing recipes. Of course you probably have your favorite store bought dressings, but making your own always adds a special flavor to any salad. Starting off with fresh greens and adding your favorite toppings can include dried cranberries, almonds and feta cheese. Although salads are wonderful and healthy, it’s the dressing that can weigh it down. So be careful.
In the meantime, Happy New Year and eat your salads.
Reduced-Fat Italian Dressing
½ c. balsamic vinegar
¼ c. red wine vinegar
2 garlic cloves, minced (about 2 teaspoons), or to taste
¼ t. dried oregano
¼ t. dried basil
Salt and pepper to taste
2 T. olive oil
2 T. chicken Broth, homemade or canned
In a bowl, whisk together the first five ingredients. Whisk in the oil and chicken broth.
Makes 1 cup at 23 calories per 1-Tablespoon serving.
Low-Fat Ranch Dressing
¾ c. buttermilk
¼ c. low-fat mayonnaise
2 T. white wine vinegar
1 T. minced fresh parsley
1 T. minced fresh chives or scallion greens
½ to 1 garlic clove (about 1/2 to 1 teaspoon), minced or to taste
½ t 1 t. onion powder or to taste
Salt and pepper to taste
In a bowl, whisk together all the ingredients.
Makes 1 cup at 20 calories per 1-Tablespoon serving.
Low-Fat Honey Mustard Dressing
¼ c. low-fat mayonnaise
¼ c. Dijon mustard
2 T. honey
½ c. distilled white vinegar
Salt and pepper to taste
In a bowl, whisk together the mayonnaise, mustard and honey until smooth. Stir in the vinegar, and add salt and pepper to taste.
Makes 1 cup at 21 calories per 1-Tablespoon serving.
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