Sugar-free, Low-fat Homemade Salad Dressing Recipes

<h1>Sugar-free, Low-fat Homemade Salad Dressing Recipes</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> The following are a group of very tasty homemade salad dressings that are quick, easy, and healthy.  Perfect for diabetics and dieters, too.
DIJON-LEMON VINAIGRETTE SALAD DRESSING
3 tbsp water
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 1/2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp minced garlic
2 tsp Worcestershire sauce
1/2 tsp fresh ground black pepper
1/4 tsp salt
Combine all ingredients in a jar and cover tightly.  Shake jar vigorously to mix ingredients well.  Store in the refrigerator for up to one week.
Per a 1 tbsp serving:  25 cal, 1 g carbs, 0 protein
Variations:  Cilantro-Lime Vinaigrette:  Use 1/4 cup of the above recipe and add 2 tablespoons minced cilantro and 1 tablespoon lime juice.
 
Lemon Caper Vinaigrette:  Use 2 tablespoons of the Dijon-Lemon Vinaigrette and add the following:  2 tablespoons reduced fat mayonnaise, 2 teaspoons grated lemon rind, 1 1/2 tablespoons fresh lemon juice, 1 1/2 teaspoons capers, drained, 1/8 teaspoon of freshly ground black pepper.  This is good over a green salad that is topped with grilled chicken or tuna.
 
Enjoy!

LOW-FAT HOMEMADE THOUSAND ISLAND SALAD DRESSING
1/4 cup plain, unsweetened low-fat yogurt
1/4 cup nonfat buttermilk
1 tbsp fat-free mayonnaise
1 tbsp chopped dill pickle
1 tbsp catsup
1 tsp chopped fresh parsley
1/8 tsp seasoned salt
In a small mixing bowl, combine yogurt, buttermilk, and mayonnaise, stirring until blended.  Stir in remaining ingredients.  Cover and refrigerate.  Serve after thoroughly chilled.
Yield:  Approximately 3/4 cup
1 serving of 2 tablespoons = 34 cal, 3 g carbs, 1 g protein
 
LIME VINIAGRETTE DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic cloved, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

In a food processor or blender, combine the dressing ingredients.  Place lid on container and process until you have a smooth dressing.  Pour dressing over salad and toss to coat.About the Author: A grandmother with diabetes along with other autoimmune diseases, Linda likes to share what she has learned with other diabetics. For more of her recipes, go to her website at <a target="_blank" href="http://diabeticenjoyingfood.squarespace.com">http://diabeticenjoyingfood.squarespace.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/salads-articles/sugarfree-lowfat-homemade-salad-dressing-recipes-527607.html" title="Sugar-free, Low-fat Homemade Salad Dressing Recipes">Sugar-free, Low-fat Homemade Salad Dressing Recipes</a>

The following are a group of very tasty homemade salad dressings that are quick, easy, and healthy. Perfect for diabetics and dieters, too.

DIJON-LEMON VINAIGRETTE SALAD DRESSING

3 tbsp water

2 tbsp lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 tsp minced garlic

2 tsp Worcestershire sauce

1/2 tsp fresh ground black pepper

1/4 tsp salt

Combine all ingredients in a jar and cover tightly. Shake jar vigorously to mix ingredients well. Store in the refrigerator for up to one week.

Per a 1 tbsp serving: 25 cal, 1 g carbs, 0 protein

Variations: Cilantro-Lime Vinaigrette: Use 1/4 cup of the above recipe and add 2 tablespoons minced cilantro and 1 tablespoon lime juice.

Lemon Caper Vinaigrette: Use 2 tablespoons of the Dijon-Lemon Vinaigrette and add the following: 2 tablespoons reduced fat mayonnaise, 2 teaspoons grated lemon rind, 1 1/2 tablespoons fresh lemon juice, 1 1/2 teaspoons capers, drained, 1/8 teaspoon of freshly ground black pepper. This is good over a green salad that is topped with grilled chicken or tuna.

Enjoy!

LOW-FAT HOMEMADE THOUSAND ISLAND SALAD DRESSING

1/4 cup plain, unsweetened low-fat yogurt

1/4 cup nonfat buttermilk

1 tbsp fat-free mayonnaise

1 tbsp chopped dill pickle

1 tbsp catsup

1 tsp chopped fresh parsley

1/8 tsp seasoned salt

In a small mixing bowl, combine yogurt, buttermilk, and mayonnaise, stirring until blended. Stir in remaining ingredients. Cover and refrigerate. Serve after thoroughly chilled.

Yield: Approximately 3/4 cup

1 serving of 2 tablespoons = 34 cal, 3 g carbs, 1 g protein

LIME VINIAGRETTE DRESSING:

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped tomato

1 tbsp vinegar (I prefer cider vinegar)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp lime zest

1 garlic cloved, minced

dash of salt

1/4 tsp freshly ground black pepper

1/4 tsp chili powder

In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.

A grandmother with diabetes along with other autoimmune diseases, Linda likes to share what she has learned with other diabetics. For more of her recipes, go to her website at http://diabeticenjoyingfood.squarespace.com

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Article Tags: Recipes, Salad, Low-fat Recipes, Salad Dressings, Sugar-free Recipes, Sugar-free Dressings, Low-fat Dressings, Low-fat Salads, Low-fat Eating, Healthy Salads

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