Homemade Salad Dressings


POINTS: Vary - See recipes
CRISPY RATING: I will admit that I have not tried most of these... I do use the base for the creamy dressing and mix in a packet of dry Ranch, Italian, Caesar, or whatever. That makes a wonderful dressing!

These have been floating around the WW Site for quite awhile. I have no idea who originally found or posted them, but thanks!!

BASE FOR CREAMY DRESSINGS

1/3 cup buttermilk or milk, low-fat or skim 1 cup fat-free cottage cheese

Place milk and cottage cheese in a blender or food processor and blend until smooth and creamy. If thinner consistency is desired, add more buttermilk. Combine suggested ingredients below for desired variation. Cover and refrigerate.

Makes six 1/4cup servings for 1 point.

THEN ADD:

CREAMY BLUE CHEESE DRESSING:
1/4 cup crumpled blue cheese and black pepper to taste.(add 1 point)
1/2 package Good Season's Ranch Dressing Mix (no extra points)

CREAMY FRENCH DRESSING:
1 teaspoon no salt added tomato juice
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder, or to taste
additional tomato juice to thin, if necessary

CREAMY GREEN GODDESS DRESSING
3 anchovy filets finely chopped or pureed
1 teaspoon chopped green onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste

CREAMY ITALIAN DRESSING
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion flakes
(vinegar to thin)

CREAMY THOUSAND ISLAND DRESSING
1 tablespoon pickle relish
1 tablespoon chili sauce
1/2 teaspoon dry mustard

THOUSAND ISLAND DRESSING, version 2
1/2 cup tomato juice
1 Tbsp chopped dill pickle
2 tsp onion flakes
2 tsp minced green bell pepper
2 packets Equal or Splenda


Additional Recipes (Don?t use the base!)

All must be refrigerated. Most of the recipes make 1 to 1.5 cups of dressing. Points are for two tablespoons.

ITALIAN VINIAGRETTE (0 pts)
1/4 cup fresh lemon juice, 1/4 cup red wine vinegar, 1/4 cup white wine, 1 tsp each basil and oregano, 1/2 tsp each dry mustard and onion powder, 1 clove garlic minced, 1 Tbsp chopped chives, 1 tsp thyme, 1/2 tsp rosemary. Shake and serve.

BALSAMIC DRESSING (0 pts)
3/4 cup water, 1/4 cup balsamic vinegar, 3 tsp capers, 2 tsp Dijon mustard, 1 tsp each tarragon, thyme, fresh basil, chopped parsley. Shake and serve

FRENCH DRESSING (1 pt)
1/4 cup lemon juice, 1/4 cup ketchup, 1/4 cup red wine vinegar, 2 Tbsp sugar, 1 Tbsp each chopped fresh chives, minced fresh parsley, minced onion, 1 clove garlic crushed, 1/2 tsp dry mustard, 1/4 tsp paprika, dash salt, dash pepper. Shake and serve.

RUSSIAN DRESSING (1 pt)
1/3 cup low calorie mayo, 1.5 cups cottage cheese whipped in blender with 2 Tbsp skim milk, 1/3 cup tomato juice, 2 Tbsp onion flakes, 1 Tbsp chopped parsley. Blend in blender and serve

CAESAR DRESSING (0 pts)
4 Tbsp tarragon vinegar, 7 Tbsp fatfree chicken broth, 1 tsp fresh lemon juice, 2 tsp dijon mustard, 1 Tbsp Parmesan cheese, freshly grated, 1 tsp seasoning salt, 1/4 tsp dry mustard, 1 egg white. Blend and serve. Best when used immediately. Makes 4 two-tablespoon servings.

GARDEN DILL DRESSING (0 pts)
1/2 cup lowfat cottage cheese, 1/2 cup lowfat yogurt, 2 Tbsp fresh dill, minced, 1 Tbsp parsley, minced, 1/2 tsp dijon mustard, 1 Tbsp fresh lemon juice. Blend and serve.

RASPBERRY VINIAGRETTE (1 pt)
1/4 cup olive oil, 1/2 cup raspberry vinegar, 4 tsp honey, 2 tsp minced garlic, 1 tsp Dijon-style mustard, 1/2 tsp salt, 1/2 tsp freshly-ground black pepper. Whisk together all ingredients, cover and refrigerate until chilled.


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