I love to eat salads, but I really can't stand bottled dressings, especially those horrible low-fat versions with ingredients like guar gum and corn syrup. So when I was dieting for my wedding, I developed a low-fat dressing that actually tastes pretty decent. Now that I'm just trying to maintain my weight loss, I modified the recipe to be a bit richer but still pretty healthy.
I'm guessing there are others out there who would love to ditch the bottled-dressing habit, so here's how to make an easy, delicious, really-low-fat or somewhat-low-fat salad topper.
For really-low-fat dressing, whisk together: 2 tablespoons nonfat plain Greek yogurt, the juice of 1/2 a lemon, 1/8 teaspoon extra-virgin olive oil, 1/4 teaspoon Dijon mustard, 1/4 teaspoon flaky sea salt, and 1/8 teaspoon freshly ground black pepper. This will make enough for one entree-sized salad and tastes like a thin, tangy ranch dressing. Since it's a not very thick, it's a good idea to use a bit more than youRead More »from Somewhat Low-Fat and Really Low-Fat Salad Dressings