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Ingredients
- Creamy Garlic Dressing:
- 1/2 1/2 1/2 cup buttermilk
- 1/4 1/4 1/4 cup low-fat mayonnaise
- 1 1/2 1 1/2 1/2 tab. lemon juice
- 2 2 2 tab. grated parmesan cheese
- 2 2 2 teas. reduced sodium soy sauce
- 1 1 1 clove of garlic, minced
- 1/8 1/8 1/8 teas. salt
- to ground black pepper to taste
- Ranch Dressing:
- 1/2 1/2 1/2 cup buttermilk (1/2 milk, 1/2 greek yogurt)
- 1/4 1/4 1/4 cup reduced fat mayonnaise
- 2 2 2 tab. champagne, or white-wine vinegar
- 1/2 1/2 1/2 teas. granulated garlic
- 1/2 1/2 1/2 teas. salt
- 1/2 1/2 1/2 teas. pepper
- 1/3 1/3 1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill
- Blue Cheese Dressing:
- 1/3 1/3 1/3 cup reduced fat mayonnaise
- 1/3 1/3 1/3 cup nonfat buttermilk, or nonfat milk
- 1/3 1/3 1/3 cup nonfat plain yogurt
- 2 2 2 tab. tarragon vinegar, or white vinegar
- 1 1 1 tab. Djion mustard
- 1/2 1/2 1/2 teas. salt
- 1/2 1/2 1/2 black pepper
- 1/4 1/4 1/4 cup crumbled blue cheese (1 ounce)
- Cilantro Avocado Dressing:
- 1/2 1/2 1/2 ripe avocado
- 3/4 3/4 3/4 cup packed fresh cilantro
- 1/2 1/2 1/2 cup nonfat plain yogurt
- 2 2 2 scallions, chopped
- 1 1 1 clove garlic, quarted
- 1 1 1 tab. lime juice
- 1/2 1/2 1/2 teas sugar
- 1/2 1/2 1/2 teas. salt
- Orange-Walnut Vinaigrette
- 1/3 1/3 1/3 cup walnut oil
- 1/3 1/3 1/3 cup orange juice
- 1 1 1 tab. red wine vinegar
- 1 1 1 clove of garlic, minced
- 1 1 1 teas. freshly grated orange zest
- 1 1 1 teas. reduce sodium soy sauce
- 1/4 1/4 1/4 teas. salt
- 1/4 1/4 1/4 teas. freshly ground black pepper
- Honey Mustard Vinaigrette:
- 1 1 1 clove garlic, minced
- 1 1 1 tab. white wine vinegar
- 1 1/2 1 1/2 1/2 teas. Dijon mustard, (coarse or smooth)
- 1/2 1/2 1/2 teas. honey
- 1/8 1/8 1/8 teas. salt
- to ground pepper, to taste
- 1/3 1/3 1/3 cup extra-virgin olive oil or canola oil
- Sesame Tamari Vinaigrette:
- 1/4 1/4 1/4 cup orange juice
- 1/4 1/4 1/4 cup rice wine vinegar
- 2 2 2 tab. reduced sodium tamari or reduced sodium soy sauce
- 1 1 1 tab. toasted sesame oil
- 1 1 1 tab. honey
- 1 1 1 teas. freshly ground ginger
- Tangy Green "Avocado" Goddess Dressing:
- 1 1 1 avocado, peeled, pitted, mashed
- 1 1/2 1 1/2 1/2 cups fat-free buttermilk
- 1/4 1/4 1/4 cup fresh chopped herbs, tarragon, sorrel, mint, parsley and/or cilantro
- 2 2 2 tab. rice vinegar
- 1/2 1/2 1/2 teas. salt
- Maple-Mustard Vinaigrette:
- 1/2 1/2 1/2 to walnut oil or canola oil (try 1/2 and increasing mustard to cut fat)
- 1/4 1/4 1/4 cup maple syrup
- 1/4 1/4 1/4 cup cider vinegar
- 2 2 2 tab. coarse-grained mustard
- 2 2 2 tab. soy sauce
- 1/2 1/2 1/2 teas. salt
- 1/2 1/2 1/2 teas. pepper
- Goat Cheese Tomato Dressing:
- 1/4 1/4 1/4 cup crumbled goat cheese
- 2 2 2 tab. white wine vinegar
- 2 2 2 teas. maple syrup
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 2 2 plum tomatoes, seeded and chopped
- 1/2 1/2 1/2 teas. salt
- to ground pepper to taste
- 1 1 1 tab. chopped freshly tarragon
- Hoisin-Sesame Dressing:
- 1/3 1/3 1/3 cup canola oil
- 3 3 3 tab. rice vinegar
- 2 2 2 tab. hoisin sauce
- 1 1 1 tab. toasted sesame seed oil
- 1 1 1 scallions, minced
- Smoked Paprika Vinaigrette:
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 3 3 3 tab. sherry vinegar
- 1 1 1 large shallot, minced
- 1 1 1 teas. Dijon mustard
- 3/4 3/4 3/4 teas. smoked paprika
- 1/4 1/4 1/4 teas. salt
- Creamy Curry Dressing:
- 1/2 1/2 1/2 cup nonfat plain yogurt
- 1/2 1/2 1/2 cup low fat mayonnaise
- 3 3 3 tab. lemon juice
- 2 2 2 tab. water
- 1 1 1 tab. honey
- 1 1 1 teas. curry powdr
- 1/4 1/4 1/4 teas. salt
- 1/4 1/4 1/4 teas. pepper
Preparation
Step 1
Whisk together ingredients in a small bowl until smooth. Stir in herbs (if they recipe calls for herbs).