Salad dressings: Vinaigrette and Yogurt Dill
When it comes to salads, the highest source of both calories and fats is most often the salad dressings themselves. These two classic dressing recipes are fresh and flavorful, while being both low-fat and low-calorie.Vinaigrette salad dressing
1 bulb garlic, separated and peeled
½ cup water
1 Tbsp red wine vinegar
¼ tsp honey
1 Tbsp virgin olive oil
¼ tsp black pepper
- Place the garlic cloves into a small saucepan and pour enough water to cover them.
- Bring water to a boil, then reduce heat and simmer until garlic is tender, about 15 minutes.
- Reduce the liquid to 2 tablespoons and increase the heat for 3 minutes.
- Pour the contents into a small sieve over a bowl, and with a wooden spoon, mash the garlic through the sieve into the bowl.
- Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning.
Cholesterol: 0 mg, sodium: 0 mg, fiber: 0 g, protein: 0 g, carbohydrate: 1 g, potassium: 6 mg
Yogurt dill salad dressing
8 oz plain yogurt, fat-free
1/4 cup mayonnaise, low-fat
2 Tbsp chives, dried
2 Tbsp dill, dried
2 Tbsp lemon juice
- Mix all ingredients in bowl and refrigerate.
Makes 8 servings (serving size: 2 Tbsp)
Each serving provides: Calories: 39. Total fat: 2 g. Saturated fat: less than 0 g. Cholesterol: 3 mg
Sodium: 66 mg, fiber: 0 g, protein: 2 g, carbohydrate: 4 g, potassium: 110 mg, calcium: 76 mg, magnesium: 10 mg