Yoghurt salad dressing:
1 - 8 ounce container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.
Per Serving: 19 Calories
Olive Vinaigrette:
4 tablespoons water
2 tablespoon extra virgin olive oil
6 tablespoons balsamic vinegar
2 tablespoons olive pâté or paste
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 cloves garlic, crushed
Fresh chopped basil (optional) Combine all ingredients and shake well. Let stand for several minutes to let flavors blend or store in refrigerator. For added zip add 1/4 to 1/2 cup fresh chopped basil if your salad has fresh tomatoes in it. (Add the basil just before serving as the flavor intensifies with age)
Per Serving: 27 Calories
Buttermilk Ceasar dressing:
3 cloves garlic
5 anchovy fillets, drained, chopped
3/4 cup low fat mayonnaise (we use Low Fat Hellman's)
1/4 cup buttermilk
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce Finely chop 3 garlic cloves and anchovies in processor. Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper.
Per Tablespoon: 16 Calories
Peppery strawberry vinaigrette:
1 cup fresh strawberries, cut up or frozen strawberries, no sugar added, thawed
2 tablespoons red wine vinegar
1/8 teaspoon cracked black pepper
In a blender container or food processor, combine strawberries, vinegar and pepper. Cover and blend or process until smooth. This is a great dressing for grilled chicken salad!
Per Serving: 13 Calories