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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,058
9/18/14 6:03 P

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That does sound great! I make a pear dressing I love in the fall.

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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
9/18/14 4:15 P

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Wow! That peach dressing sounds amazing.

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9/18/14 4:04 P

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One of my favorites is peach dressing:

1 peach, diced
1 shallot, grated
1 tsp. mustard
1 tsp. brown sugar
1 tsp. fresh minced thyme
1/4 cup apple cider vinegar
1/2 cup oil, whatever you prefer, but be careful that you don't overprocess EVOO or it will become bitter

Put everything except oil in blender, puree, stream oil in slowly.

I serve this with sliced peaches, candied almonds, goat cheese, pink pickled shallots, and greens.

You can sub any fruit for the peach. This week I'm doing figs. Serving it with candied walnuts, blue cheese, crispy prosciutto, figs, greens.

Nobody can have it all, you can only have what you love most.


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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
9/18/14 11:07 A

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Thanks for sharing your salad dressing recipes. Can't wait to try them.

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CHRISROSEJ's Photo CHRISROSEJ Posts: 88
9/18/14 10:03 A

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I have a couple different dressings I have tried.

1. Honey Dressing:

Ingredients:
•1 cup of yogurt
•2 tablespoons honey
•2 teaspoons grated orange peel

Mix it until it's blended nicely.


2. Garlic Dressing:

Ingredients:
•1 cup of yogurt
•2 tablespoons honey
•2 teaspoons grated orange peel

Mix it until it's blended nicely.

The value of yogurt is well-known -- it's a great source of protein and calcium, chock-full of vitamins and gives us the "good" bacteria that our bodies need. Plus, you always have the option to use low-fat or light yogurt in recipes. But, did you know that honey provides antiseptic and antioxidant benefits for the body? Also, the body needs sugars, such as honey, to transform into carbohydrates necessary for energy and heat. So, enjoy some fruit salad with honey dressing, knowing you're giving your body a healthy, natural sweet.









Garlic is great, not only for fending off vampires and maybe unwanted dinner guests, but also as a key ingredient in this dressing.

Ingredients:
•3/4 cup olive oil or vegetable oil
•1/4 cup white wine vinegar
•1 clove pressed garlic
•1 teaspoon salt
•1/2 teaspoon black pepper

Once you mix everything together, this dressing keeps for up to two weeks, refrigerated in a covered container.


3. Salt Free Lemon Vinaigrette:

Ingredients:
•2 tablespoons of chopped fresh herbs (such as parsley, tarragon, chives, basil, cilantro and oregano)
•1 tablespoon minced shallots
•1 teaspoon minced garlic
•Zest of one lemon
•Zest of one lime
•1 tablespoon Dijon mustard
•2 tablespoons lemon juice
•1/4 cup grape seed oil

Combine everything except the grape seed oil in a bowl and whisk it until mixed. Slowly add the oil, pouring a steady stream in while you whisk until the dressing has thickened.

Lastly this is the easiest one.

Balsamic Vinaigrette

(Makes about 1 cup)

Ingredients:

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.

(Instead of using salt I grate a garlic clove into it and add a little fresh parsley and sometimes fresh basil. ) I actually make this one and use it more then any of them. )




Edited by: CHRISROSEJ at: 9/18/2014 (10:05)
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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,058
9/10/14 6:47 P

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Yes Thank you so much.

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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
9/10/14 9:15 A

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Thanks lalalovely 76 thanks for the great salad dressing recipes. They all look really great and will definitely be trying these. Spark friends are always so helpful and supportive to each other. No wonder so many people succeed with such great support. Thanks again.
Marge

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LALALOVELY76's Photo LALALOVELY76 SparkPoints: (60,096)
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9/10/14 12:24 A

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Here goes some dressings I've made or found along the way! Njoy!

Honey-Dijon Vinaigrette

3 tablespoons olive oil
1½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1½ teaspoons honey
Sea salt and freshly ground pepper, to taste

Cilantro-Lime Dressing
Recipe yields 3/4 cup dressing

Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt or coconut yogurt
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Optional: cumin, honey/agave

Directions
Puree all ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary.


Trader Joe's Goddess Dressing

1/3 cup canola oil
2 2/3 Tbs. water [possibly less, probably none if you're not using xanthan gum]
2 2/3 Tbs. tahini, as thick as possible, lightly toasted
2 Tbs. + 1/2 tsp. apple cider vinegar
2 1/4 tsp. soy sauce (12 grams) [START WITH JUST 2 tsp.]
2 1/4 tsp. lemon juice
3/4 tsp. sea salt
1 large clove garlic, finely minced or crushed
1 1/2 tsp. hulled sesame seeds, lightly toasted
1 Tbs. minced parsley
1 Tbs. minced chives
1/16 tsp. xanthan gum [maybe a tad more?]

Combine all ingredients except for water, and whisk or blend to combine. If you use a blender or stick blender, then wait to add the herbs until after blending. You want flecks of herbs, not pureed uniform greenness. It’s probably best to hold off on adding the water until the end.

Green Dressing

Dressing:
1 medium zucchini, ends removed, sliced
3 cups arugula or spinach
1/2 avocado
1/4 teaspoon black pepper
juice of 1 lemon
2 tablespoons red wine vinegar

Puree all ingredients in a food processor or blender.
If the dressing is too thick to pour, add one tablespoon of water at a time until it reaches the desired consistency.


Strawberry Lemon Basil Dill Dressing

 1 cup fresh strawberries
1/4 cup packed fresh basil
3 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1-2 tsp pure maple syrup, to taste
fine grain sea salt & black pepper, to taste (I used 1/4 tsp each)
In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again.

-----

Yield: 6-8 servings
Prep Time: 3 minutes
Garlic Lime Vinaigrette


Ingredients:

1/3 cup olive oil
Zest of one lime + 1/4 cup fresh lime juice (from 1-2 limes)
1 clove garlic, minced
2 Tb. honey
2 Tb. heavy cream
Salt and pepper
Directions:

Pour all ingredients into the jar with 1/2 tsp. salt and 1/4 tsp. ground pepper.
Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.

Peanut-Lime
Ingredients
¼ cup canola or vegetable oil $0.16
1 Tbsp brown sugar $0.02
1 medium lime $0.33
2 Tbsp natural peanut butter $0.16
2 tsp soy sauce $0.06
1-2 cloves garlic $0.16
Instructions
Add the canola oil, brown sugar, juice from the lime (about 2 Tbsp), peanut butter, and soy sauce to a blender. Mince the garlic and then add it to the blender with the rest of the ingredients.
Blend until the dressing is smooth. Serve immediately or refrigerate for up to one week.

Ginger-Sesame Vinaigrette

1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons toasted sesame oil
3 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted (to be added once all other ingredients combined)
**Add an extra T of soy sauce to be saltier
**Add sesame seeds at the very end, after thoroughly

Orange-Maple Miso Vinaigrette
3 Tbsp (45 mL) light miso
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) toasted sesame oil
1 Tbsp (15 mL) tahini
¼ c (60 mL) fresh orange juice
1 tsp (5 mL) maple syrup

Lemon Vinaigrette
1/4 cup olive oil
1/4 cup canola oil
3 1/2 Tbsp fresh lemon juice
1 cloves garlic, minced
1 Tbsp dijon mustard (I like Emeril's)
1 tsp honey
1/4 tsp each salt and freshly ground black pepper, then more to taste as desired

Pulse ingredients in blender.

Pomegranate Vinaigrette
2 tbsp bottled or fresh pomegranate juice
1 tbsp balsamic vinegar
1 tsp honey
2 tbsp olive oil
1⁄4 tsp black pepper

Lemon-Balsamic Vinaigrette
The juice of half a lemon
1 tbsp good balsamic vingar
2 tbsp extra virgin olive oil
1/4 tsp salt
1/2 tsp black pepper
Honey Mustard Vinaigrette
3 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon Gulden's® Spicy Brown Mustard
1/2 teaspoon salt
2 tablespoons Pure Wesson® Canola Oil

Anytime Balsamic Vinaigrette
SERVINGS: Makes ¾ c (175 mL)

¼ c (60 mL) apple cider vinegar
3 Tbsp (45 mL) flaxseed oil or extra-virgin olive oil
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) unsweetened applesauce
1 Tbsp (15 mL) pure maple syrup
1½ tsp (7 mL) Dijon mustard
1 clove garlic, minced
¼ tsp (1 mL) fine-grain sea salt, or to taste
Freshly ground black pepper

WHISK together all ingredients in a small bowl or simply combine in a jar, screw on the lid, and shake. This dressing will keep in an airtight container in the fridge for at least 2 weeks.

Tip: Feel free to adjust this dressing to suit your own taste preferences. I tend to like an acidic bite to my salad dressing, but if you prefer less acidity, simply decrease the vinegar or increase the sweetener. Play around with the amounts and have fun!

NUTRITION (per 2 Tbsp serving) 83 cal, 0 g pro, 6 g carb, 0 g fiber, 4 g sugars, 7 g fat, 1 g sat fat, 97 mg sodium
♤♤♤♤♤ϖ
8;♤♤♤♤♤&
#9828;
Beet Vinaigrette
1 c beet juice
1/3 c ACV
2T oil
2T Honey

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9/6/14 7:31 P

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I make a salad dressing with vinegar and oil and a couple cloves of garlic. I LOVE this dressing. I purchase a bottle of regular vinegar and put two cloves of garlic to soak in the vinegar for a week or so. Then mix the oil and vinegar to taste. Yummy, Yummy!


FULLOFFIGURE's Photo FULLOFFIGURE Posts: 1,479
8/28/14 4:35 P

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I usually squeeze some lemon juice on the salad and add black pepper.

or I do something with olive oil.



LaJuan - Washington, DC


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,058
8/28/14 4:11 P

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I also like yogurt based dressings for ranch, cole slaw dressing, green goddess and others

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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (589,947)
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8/28/14 3:55 P

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Salad dressing are so easy to make from scratch and you can make them simple with vinegars and oils and a few spices or more complex. Plus you eliminate all the additives of premade dressings

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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
8/28/14 3:45 P

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Thanks there are some great ideas here. Think I will try and make my own with these good recipes.

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MARYJOHANNAH's Photo MARYJOHANNAH Posts: 1,686
8/28/14 2:37 P

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I love every ones ideas...There are a few that I purchase and I make them too. I was at a restaurant one day and a friend asked for extra lemon wedges. It was wonderful and goes so well with simple greens

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ELLIEJOSIE's Photo ELLIEJOSIE Posts: 1,055
8/28/14 11:14 A

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I forgot to add - very good inexpensive balsamic vinegar is often sold by either Big Lots or TJ Max. Buy several when you see them and you won't have to pay big bucks for good flavor and exceptional vinegar.

ELLIEJOSIE's Photo ELLIEJOSIE Posts: 1,055
8/28/14 11:12 A

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I make two dressings we love and we never use any others - our family of 7 loves these both: 4 Tbl olive oil, 3 Tbl white or cider vinegar (maybe with 1/2 Tbl of balsamic), 1 teaspoon sugar (or none - it is good both ways), 1 to 2 Tbl dried garlic powder (the original recipe called for 1 tsp of salt, which I do not use). From that, add any other flavorings (last weekend, I used the juice from some roasted red peppers I had in a recipe; oregano is also good, or add extra vegetable broth or water). I normally stick with one more Tbl of water to keep the flavor but reduce the calories a bit.

The other dressing is 1 Tbl or more of salsa (I buy mine from a Mexican restaurant where it is inexpensive, fresh, and homemade) with 1 Tbl of the above dressing for a very low calorie dressing.

OURELEE1 Posts: 1,702
8/28/14 10:58 A

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They all sound good

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DONNAEDA's Photo DONNAEDA Posts: 30,939
8/28/14 10:04 A

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I use Green Godess dressing for my salads

Donna
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8/28/14 9:37 A

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I use one of two dressing mostly: a plain, really good quality (expensive!) balsamic vinegar, or buttermilk lightly sweetened with Splenda. Since I only use a tablespoon of fat per day, I hate to waste in on dressing.

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BARBARASDIET's Photo BARBARASDIET SparkPoints: (424,989)
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8/28/14 9:33 A

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I make my own every day. All fresh ingredients, no extra sugar, only good fat!! Olive oil, vinegar, oregano, garlic, black pepper and a dash of salt. Takes about as long as taking a bottled of heavens-knows-what out of the fridge and pouring on the salad.

You can tell that I am not a fan of prepared and packaged foods, in general!!

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8/28/14 9:28 A

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I make my own dressing, but it is not low fat. While I'm choosy about my fats (I use olive oil), I eat a lot of fat to help me maintain good blood sugar levels. It is also helping me keep the weight off.

The dressing I make is a mayonnaise based blue cheese dressing. I make the mayo using olive oil, egg yolks, vinegar and mustard powder. I then add either yogurt whey (the liquid that separates out of my yogurt) or just plain yogurt along with blue cheese and spices.

SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
8/28/14 9:12 A

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Do you use bottled or homemade salad dressing? I've been reading if you use low fat or fat free dressing there are more sugars and unwanted ingredients in them than regular bottled dressing, but the regular dressing has a lot more fat and calories. I'm thinking about making my own salad dressings. Any ideas?
Thanks
Marge
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