Salad Dressings
Here are the salad dressings that I talked about earlier this week.  Plus I added one soup recipe, because it’s really easy and tastes great.  I thought you would enjoy it.  In order for me to continually improve my blog I need your help.  Please let me know if you want to see a particular recipe or technique.  Are you making any of the recipes?  Is this too much information?  Should I be updating weekly rather than so often?  I would appreciate your feedback.  Thanks in advance.      

If you want to see more recipes on ???? or want information on a product just email me.  At the end of each posting you will be able to do just that.  So quit buying those salad dressings that not only contain no flavor (yeh yeh I know you think they do) but you will really enjoy these.  Also they do not contain HFCS (high fructose corn syrup) which is a form of sugar, which stops the hormone Leptin in your body, which tells your brain that you are full and satisfied and which INCREASES YOUR APPETITE.  What more is there to say.  

Yield 1 1/4 cups
1/2 cup nonfat sour cream
1/2 cup skim milk
2 teaspoons Spanish sherry vinegar
2 teaspoons olive oil
1 large garlic clove, minced
pinch of salt
2 tablespoons minced fresh parsley or other herb
freshly ground black pepper.
Blend sour cream and milk together.  Add vinegar and let sit for one minute.  Whisk in remaining ingredients. Chill.  
10 calories; .5g fat per tablespoon.

Try adding an ounce of blue cheese, crumbled or a tablespoon of tomato paste.  Or a different herb.
1 cup buttermilk
1/3 cup fat free mayo
1 clove garlic, minced
11/2 teaspoon sugar or splenda
1 teaspoon fresh dill
1/4 teaspoon dry mustard
2 tablespoons chopped parsley
freshly ground black pepper to taste
combine all ingredients.  Chill.
Yield 1 1/2 cups   17 calories; .5g fat per tablespoon.

Makes about 1/3 cup
1 clove garlic, peeled
2 tbsp olive oil, preferably extra virgin
2 tbsp red wine vinegar or lemon juice
2 tbsp strong brewed Earl Grey tea
1 tsp Dijon mustard
salt and freshly ground black pepper to taste
1 tbsp chopped fresh parsley or chives
Skewer the garlic  clove  onto the tines of a fork, and use to vigorously blend oil, vinegar or lemon juice, tea and mustard.  Taste and season with salt and pepper.  Just before serving, stir in fresh herbs.
1 tablespoon is 1.5 points.

Makes 12 tablespoons.
1/4	cup lemon juice
1/4	cup cider vinegar
1/4	cup unsweetened apple juice
1/2	teaspoon oregano
1/2	teaspoon onion powder
1/2	teaspoon dry mustard
1/2	teaspoon basil
1/8	teaspoon thyme
1/8	teaspoon rosemary
combine all the ingredients.  Chill for at least an hour or two to allow herbs to blend.  Remove garlic clove pieces fore serving.
9 calories; 0 fat; no fiber.   Points:  0

1/4	CUP grated parmesan cheese
1/4	cup fat free mayonnaise
1/4	cup water
2	tablespoons fresh lemon juice
1/2	teaspoon anchovy paste
1/2	teaspoon worcestershire sauce
1/4	teaspoon freshly ground black pepper
1/8	teaspoon dry mustard
2	garlic gloves, minced

Mix all ingredients together.  Chill for 1 hour.  3 Points per TBSP

Goes great with smoked chicken salad or as a dunk for raw fruits and vegetables. Yield 1 cup
4 tablespoons orange juice concentrate
2 tablespoons tangerine juice concentrate
juice from one large lime
4 tablespoons water
2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 1/2 tablespoons minced fresh basil
2 teaspoons adobo paste from canned chipotle chiles.
Whisk all ingredients together thoroughly.  Chill.
23 calories; .8g fatper tablespoon. 

2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon light sesame oil
1 teaspoon sugar
1 teaspoon grated fresh ginger
In a small bowl, combine ingredients until well blended.  Great on soba noodles or on fresh greens.
Makes 4 tablespoons.  1 point per tablespoon  37 calories, 3.4 fat, .l fiber each tablespoon

You can substitute dried leaf basil for the fresh (halve the quanitity and use more parsley), but it’s best with fresh.  You can use chives, thyme or other fresh herbs.
Keeps well in refrigerator for a week.
2 cloves garlic
1/4 cup parsley sprigs, packed
1/4 cup basil leaves, packed
1/2 teaspoon cracked black pepper
1 cup Dijon mustard
1 cup balsamic vinegar
2 cups tomato juice
2 tablespoons honey
Drop garlic into food processor or blender while motor is running.  Add fresh herbs and process until finely chopped.  Add the remaining ingredients and mix only until blended.  Chill.
Yield 4 cups: 7 calories/ .2g fat per tablespoon.


2 tablespoons vegetable oil
1 large onion, diced, about 2 cups
1 15.5 oz navy beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
6 cloves garlic, minced (about 2 TBS)
2 cups low sodium vegetable broth or water
1 15.5 oz can great Northern beans, drained and rinsed

Heat oil in large pot over medium heat.  Sauté onion 2 to 3 minutes or until soft.  Add navy beans, black beans and garlic and continue cooking and stirring 8 to 10 minutes more.  Stir in 1 cup broth.

Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth.  Pour puree into soup.  Season to taste with salt and pepper.  Thin with more broth or water, if desired.  Taste for seasoning.  Add a little salt of too bland.  I also use salsa on top and eat with a fresh made corn tortilla or for crunch I make my baked corn chips.  See archives for the recipe.

Spoon into individual soup bowls and serve hot.

231 cal; 13g protein; 5g fat; 39g carb; 0 chol; 557 mg sodium; 11g fiber, 5g sugars
Yield: 13 cups.  No reason why you couldn’t freeze the leftovers.  Put cooled soup in suitable containers for future use.  Thaw by putting the frozen container in a pan or bowl of cold water until thawed.
Salad Dressings
Wednesday, May 3, 2006