Salad Dressings and Vinaigrettes

[Gaelen]

Index of Salad Dressings and Vinaigrettes:


1000 Island Dressing (de-carbed)
Applebee's Mexi-Ranch Salad Dressing -- 1g ECC per tablespoon
Avocado Mint Salad Dressing (adapted from a recipe by Cyndi Norwitz, LC-Veg)
Benihana Ginger Salad Dressing (from www.topsecretrecipes.com)
Brown Derby Salad Dressing
Celery Seed Dressing
Cheesy Italian Salad Dressing
Cilantro Lime Vinaigrette
Ginger Vinaigrette (adapted by cmcole)
Garlic and Dill Dressing
Green Onion Salad Dressing
Homemade Ranch Dressing
Olive Garden Dressing (de-carbed)
Raspberry Zinger Vinaigrette
Red Wine Viniagrette (6g carbs in 1/3 cup, 1.5g ECC in 2 tablespoons)
Rosa's Zesty Buttermilk Dressing
Sun-Dried Tomato and Walnut Dressing

[cmcole]

Applebee's Mexi-Ranch Salad Dressing


Found on the Atkins Recipe message board, Posted by: Atkineer

¼ cup mayonnaise
¼ cup sour cream
1 Tbsp milk
2 tsp minced tomato
1 ½ tsp white vinegar
1 tsp minced canned jalapeno slices (nacho slices)
1 tsp minced onion
¼ tsp dried parsley
¼ tsp Tabasco pepper sauce
⅛ tsp salt
⅛ tsp dried dill weed
⅛ tsp paprika
⅛ tsp cayenne pepper
⅛ tsp cumin
⅛ tsp chili powder
dash garlic powder
dash ground black pepper

Combine all ingredients and blend until smooth.
An excellent accompaniment to your low-carb Thanksgiving Turkey meal!
Makes approx. 3 Cups.1 gram per Tbsp serving.

NOTE: You can use all Splenda® as your sweetener, but you'll lower the carb count AND make a sweeter mix by combining 2 different sweeteners. Do NOT use Equal (aspartame) in this recipe as temperatures are too high for safety or for sweetness not to break down.

[cmcole]

Benihana Ginger Salad Dressing
by Todd Wilbur
From: http://www.topsecretrecipes.com (http://www.topsecretrecipes.com/)

You'll have to go there for the ingredients. I forgot they have a copyright clause that you can only download it for your personal use.

[cmcole]

Green Onion Salad Dressing


Makes about 1- 1/2 cups

1 large egg plus 1 egg yolk
1 cup plus 2 tablespoons vegetable oil
Scant 1/2 cup finely chopped green onions
1- 1/2 tablespoons Creole mustard or brown mustard
1 tablespoon white vinegar
3/8 teaspoon Chef Paul Prudhomme's Vegetable Magic ®

In a blender or food processor fitted with metal blade, blend the egg and the egg yolk until frothy, about 2 minutes. With the motor running, slowly pour in the oil until it's thoroughly incorporated and dressing is thick and creamy. Add remaining ingredients and blend thoroughly. Refrigerate until ready to use.

[cmcole]

1000 Island Dressing (decarbed)


1 cup mayo
4 T low carb ketchup
2 T white vinegar
1 packet Splenda
2 t dill relish
2 t diced onions
dash salt and pepper

Mix all the above ingredients and store in the fridge at least 1 hour before serving.
Olive Garden Dressing (decarbed)


1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
4 packets of Splenda
2 1/2 Tbsp grated Romano cheese
pinch Xanthum gum
2 Tbsp beaten egg (I used powdered egg whites)
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
pinch oregano

Combine all ingredients in blender. Mix at low speed for 30 seconds. Chill at least one hour before serving.

[cmcole]

Homemade Ranch Dressing:

Whipped up in the kitchen of Judy Jones

½ cup mayonnaise
¼ cup sour cream
⅛ cup cream
½ tsp dill
½ tsp garlic powder
½ tsp onion powder
1.5 tsp parsley flakes
Mix until smooth, then let sit in the fridge for a bit so the flavors mix. It's a little thick, but great as a dip!

Sun-Dried Tomato and Walnut Dressing


2 Tbsp tomato pesto
1 cup walnut oil
½ cup white vinegar
2-3 walnut halves finely chopped

Just mix it all.
As far as the pesto, I found one in the produce area of Kroger (my grocery) with only one gram net carb per tsp - that is really amazing for anything with sun dried tomatoes because they have naturally "sugared". The brand name is Frieda's. Very rich flavor.

Ginger Vinaigrette

Original recipe by: Chef Brenda Palmer
Low Carb conversion by C. M. Cole

2 oz Rice wine vinegar
2 oz Onion
2 oz Celery
1 oz Fresh minced ginger
1 clove garlic
1/4 teaspoon black pepper
1 teaspoon sugar
1 oz Naturally brewed soy sauce
1 oz orange or even better tangerine juice ~3.1 g
4 oz cup peanut oil

Put everything except for the oil in a blender. While blending slowly add the oil. When everything is well blended, stop and adjust with Salt & Pepper.

The flavor will get stronger after it sits an hour or so.

If you like this dressing, try marinating the salmon in it for half an hour before broiling. Yum. It’s pretty strong, if you really don’t like it this strong simply add another ounce or two each of vinegar and oil.
Copyright© 2003 Chef2Chef, LLC All rights reserved.



Rosa's Zesty Buttermilk Dressing



1 cup buttermilk
2 red jalapenos, veins and seeds removed, minced
1/4 cup grated cucumber
3 scallions sliced
1 tbsp. Dijon mustard
3 tbsp. fresh cilantro, chopped
3 tsp. lime juice
1/2 tsp. dill weed
Salt and Pepper to taste


Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving.
Copyright© 2003 Chef2Chef, LLC All rights reserved.

Cilantro Lime Vinaigrette

Serves 8
Preparation Total: 10

I added this recipe in case you want to grill some chicken this weekend. Make this marinade (I also use it for the dressing on my salad) and marinade 4 boneless chicken breasts in it for about two hours. While the chicken is grilling make the sauce. You might want to make the Grilled Pico de Gallo from the other day's recipe club as well. Place the Chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad.

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Copyright© 2003 Chef2Chef, LLC All rights reserved.
Brown Derby Salad Dressing

Makes 1 cup

⅓ cup red wine vinegar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp salt
½ tsp sugar substitute
½ tsp dry mustard
½ tsp pepper
1 clove garlic
½ cup olive oil

In a screw-top jar, combine vinegar, lemon juice, Worcestershire, salt, sugar substitute, dry mustard, pepper and garlic; cover and shake to mix. Add oil; cover and shake to mix. Chill thoroughly; shake before using.

Cheesy Italian Salad Dressing

Makes 8 servings

⅓ cup white wine vinegar
⅓ cup olive oil
⅓ cup canola oil
1 clove garlic, crushed
Salt and pepper to taste
1 heaping Tbsp grated Parmesan cheese

In a jar with a lid, combine vinegar, olive and canola oils, garlic, salt, pepper and cheese and shake well. (This will keep refrigerated at least a week.)

Per serving: 149 calories (percent of calories from fat, 100), no protein, no carbohydrates, no fiber, 17 grams fat, no cholesterol, 12 mg sodium.

Celery Seed Dressing


1 quart container (I use a plastic vinegar bottle)
24 pcts sugar twin (or Splenda®)
2 tsp salt
2 tsp dry mustard
2 tsp celery seed
⅔ cup vinegar
2 tsp onion powder
2 cups oil (I use canola)

Shake to combine

Garlic and Dill Dressing


From: Wendy Newsgroups: alt.support.diet.low-carb

When I eat a salad, I want to have dressing, so I invented this one for myself. I don't know the actual carb count on it but I can have it in large amounts and not bother my BDK. (can be used as dip, is great on chicken!)

3 Cups LC or NC Mayo
2 Tbsp Dijon mustard
1 Tbsp dried dill weed
2 heaping tsp minced garlic-the kind that comes in a jar in oil!
½ Cup (or more or less to taste) vinegar-start with ¼ Cup if you wish, taste and add after

Mix this well. It will be really thick, so add olive oil, or canola oil, or ½ & ½ until it is "pourable" or to a thickness you like! Add salt and pepper to taste.

Keeps well in a quart sealed in fridge. Lemon juice tastes nice, but ups the carbs so changed to vinegar

[Gaelen]

Cyndi Norwitz posted this dressing recipe (her original) to LC-Veg, a vegetarian mailing list. Although she used apple cider vinegar, we made it up here tonight with red wine vinegar and it was equally wonderful. Cyndi didn't have exact measurements--I added them in.

Avocado Mint Salad Dressing
3/4 cup fresh mint leaves (1 small bunch mint)
1 heaping cup of avocado chunks (2 small avocados with the ripply skin, or one large one with the smooth skin)
1 tsp. sea salt (or to taste)
3 tablespoons red wine vinegar (Cyndi used raw apple cider vinegar)
1/4 cup extra virgin olive oil
1/4 cup water or to desired consistency

Blend all ingredients together until smooth. With blender running, add very good extra virgin olive oil.

Taste and adjust seasonings. It may need more vinegar if you like it sharper. (A splash of lemon or lime juice would also work here--Gaelen)

Add water as desired to make a creamy dressing.

Serving size depends on how 'dressed' you like your salad greens...I only dress lightly, but this can also be mixed with the greens directly.

After one taste, I'd think this would also be a great dipping sauce for roasted veggies, a cold sauce for steamed veggies or a room-temp sauce for fish. It made nearly two cups of dressing.

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/rbz_vinaigrette.php

Raspberry Zinger Vinaigrette
This vinaigrette is the first salad dressing I ever made and it's still my favorite. It took years for Celestial Seasonings to perfect this raspberry blend, but in twenty minutes you can have the perfect dressing. Try serving this over romaine with some blue cheese crumbled on top.
2 Raspberry Zinger tea bags
1/2 cup white vinegar
3/4 cup olive oil
1 teaspoon balsamic vinegar
1 teaspoon sugar
Place the tea bags and vinegar in a jar. Steep the tea bags for 20 minutes. Remove bags and gently squeeze the last bit of flavor from the bags before discarding. Add the remaining ingredients to the vinegar and shake.
Serves 4 to 5
from the Cooking With Tea Cookbook
by Jennifer and Mo Siegel

[Gaelen]

This is Giada diLaurentis's simple Red Wine Viniagrette. I make it all the time, and keep it in the fridge for a couple of days--it makes about 1/3 cup, so about three or four servings, depending on how 'wet' you like your salads.

The entire recipe has 6g carbs. Per two tablespoon serving, it's about 1.5g ECC.

Red Wine Viniagrette

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon dark honey
1/4 cup of the best extra virgin olive oil you have

Blend or mix these ingredients until they go 'creamy' looking (meaning they've begun to emulsify.) Add salt and pepper to your taste, and blend again. Dressing will hold in the 'fridge for two to three days.

This basic dressing recipe can be multiplied to serve more, or 'herbed up' if you have fresh herbs on hand.