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Buttermilk-Herb Dressing
Serves 16;1 tablespoon per serving
2 tablespoons light reduced-calorie mayonnaise
3/4 cup low-fat cottage cheese
1/3 cup low-fat buttermilk
1 1/2 tablespoons finely chopped onion
1 teaspoon dill
1 teaspoon basil
1/2 teaspoon leaf oregano
2 tablespoons finely chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon garlic powder
Dash hot pepper sauce
In blender or work bowl of a food processor, combine mayonnaise, cottage cheese, buttermilk and onion.
Process until smooth; add remaining ingredients and process 10 seconds more. Cover and refrigerate.
Chill at least 1 hour before serving to allow flavors to blend.
Cook's Tip: For a richer flavor -- and a dressing with a higher calorie count -- increase mayonnaise and reduce the amount of cottage cheese.
Calories: 18
Protein: 2 g
Carbohydrates: 1 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 2 mg
Sodium: 76 mg
Chef's Dressing
Serves 16; 1 tablespoon per serving
1/3 cup no-salt-added tomato juice
1/3 cup acceptable vegetable oil
1/4 cup red wine vinegar
Freshly ground black pepper to taste
1/2 teaspoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon light soy sauce
Place all ingredients in a jar with a tight-fitting lid. Shake vigorously until mixed thoroughly.
Place in a covered container and refrigerate. Use as needed.
Variation: Chef's Dressing I with Chives or Scallions
Prepare as directed above and add 2 tablespoons of finely chopped chives or scallions.
Calories: 42
Protein: 0 g
Carbohydrates: 0 g
Total Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 4 mg
Vinaigrette for Tossed Vegetables Dressing
1/4 cup low-fat vanilla yogurt
2 tablespoons white wine vinegar
3 tablespoons acceptable vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Place dressing ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process until thoroughly mixed.
Serve cold.
Calories: 90
Protein: 2 g
Carbohydrates: 10 g
Total Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 127 mg
Serves 16;1 tablespoon per serving
2 tablespoons light reduced-calorie mayonnaise
3/4 cup low-fat cottage cheese
1/3 cup low-fat buttermilk
1 1/2 tablespoons finely chopped onion
1 teaspoon dill
1 teaspoon basil
1/2 teaspoon leaf oregano
2 tablespoons finely chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon garlic powder
Dash hot pepper sauce
In blender or work bowl of a food processor, combine mayonnaise, cottage cheese, buttermilk and onion.
Process until smooth; add remaining ingredients and process 10 seconds more. Cover and refrigerate.
Chill at least 1 hour before serving to allow flavors to blend.
Cook's Tip: For a richer flavor -- and a dressing with a higher calorie count -- increase mayonnaise and reduce the amount of cottage cheese.
Calories: 18
Protein: 2 g
Carbohydrates: 1 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 2 mg
Sodium: 76 mg
Chef's Dressing
Serves 16; 1 tablespoon per serving
1/3 cup no-salt-added tomato juice
1/3 cup acceptable vegetable oil
1/4 cup red wine vinegar
Freshly ground black pepper to taste
1/2 teaspoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon light soy sauce
Place all ingredients in a jar with a tight-fitting lid. Shake vigorously until mixed thoroughly.
Place in a covered container and refrigerate. Use as needed.
Variation: Chef's Dressing I with Chives or Scallions
Prepare as directed above and add 2 tablespoons of finely chopped chives or scallions.
Calories: 42
Protein: 0 g
Carbohydrates: 0 g
Total Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 4 mg
Vinaigrette for Tossed Vegetables Dressing
1/4 cup low-fat vanilla yogurt
2 tablespoons white wine vinegar
3 tablespoons acceptable vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Place dressing ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process until thoroughly mixed.
Serve cold.
Calories: 90
Protein: 2 g
Carbohydrates: 10 g
Total Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 127 mg
