Four low calorie, high flavor dressings!

I have been wanting to write this post for a long time. It seems that the question people invariably ask when they are eating tons of salad, is what low calorie dressing tastes good? Their are a few on the shelves at the supermarket that are good but are pretty expensive. If you ever noticed a lot of those bottles are 8 ounces. A cup! Three dollars for a cup! I can buy a gallon of gasoline for that! Yikes. The kind you can make at home really just beats the pants off the ones in the stores!

I have a list that I will share with you but I also saw that Martha Stewart had quite a few low calorie ones in her recent issue of Living. I made the one below from her magazine. I made this particular one because it reminded me of one my Aunt in AZ made for she and I. It was Spring and she whipped up this orange/garlic dressing and poured it over a bed of romaine. With toasted almonds on top it was absolutely delicious!

I would love to hear your favorites as well. If you would like, please share a name of a bottled one or a link to one that you make. A person can never have too many of these in their arsenal.

Citrus Vinaigrette
adapted from Martha Stewart Living, March 2009 Issue
recipe doubled

1/2 cup grapefruit juice
1/2 teaspoon grapefruit zest
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 cup orange juice
1 1/2 teaspoons orange zest
1/2 teaspoon coarse salt
1/2 teaspoon cracked black pepper
2 tablespoons rice wine vinegar, unseasoned
1/4 cup olive oil

Combine all ingredients together in a bowl and whisk together.
2 tablespoons 53 calories.
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These are some of the ones I collected over the years. I unfortunately do not know their sources.

Asiago Pepper Dressing

1/3 cup low fat buttermilk
1/3 cup low fat cottage cheese or low fat sour cream
1/3 cup finely grated asiago
4 teaspoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon cracked black pepper

Process all in a blender. Makes 1 cup, one serving is 1 tablespoon, 13 calories per serving.

Carrot Ginger Dressing

1/4 cup minced shallot
1/4 cup finely shredded carrot
2 tablespoon fresh lemon juice
2 tablespoons mirin (can substitute sherry)
2 tablepoons rice vinegar
1 tablespoon soy sauce
2 teaspoons freshly garted ginger
1 teaspoon sesame oil

Process all in a blender until smooth. Makes 3/4 cup, a serving is 1 tablespoon, 17 calories per serving.

Zesty Lemon Vinaigrette

1/2 cup lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons water
1 tablespoon fresh oregano, chopped
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon dijon
1 teaspoon salt
1/2 teaspoon feenel seeds, crushed
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Process all in a blender. Makes 1 cup, open serving a tablespoon, 16 calories per serving.