Easy low-fat dressings can be made at home

August 21, 1991|By Seattle Times

For really special salad dressings, make your own. You can use your favorite seasonings and avoid the artificial colors and other chem-lab ingredients in many bottled dressings.

Oil-Free Tomato Dressing

1 large plum tomato, seeded and coarsely chopped

1 medium clove garlic, peeled and minced

1 medium green onion, finely chopped

1 teaspoon Dijon mustard

3 tablespoons red-wine vinegar

1/4 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon sugar

3/4 cup V-8 juice

1 tablespoon minced parsley

Put the tomato, garlic and green onion into a food processor and puree. Add the mustard, vinegar, oregano, salt, pepper, cayenne and sugar; process to blend.

Slowly add the V-8 juice, blending well. Transfer to a jar and stir in the parsley. Refrigerate.

Makes 1 cup. One tablespoon has 5 calories, 0 protein, 0 fat, 1 gram carbohydrate, 0 cholesterol and 79 milligrams sodium.

Herbed Yogurt Dressing

1 cup plain low-fat yogurt

3 tablespoons fresh orange juice

2 tablespoons fresh lime juice

1 small clove garlic, peeled and forced through a press

2 tablespoons finely chopped mint leaves

1 tablespoon finely chopped cilantro leaves

2 teaspoons Dijon mustard

1 teaspoon honey

1/4 teaspoon salt

Whisk together all ingredients. Set aside in refrigeration to blend the flavors.

Makes about 1 1/4 cups. One tablespoon has 26 calories, 1 gram protein, 0 fat, 5 grams carbohydrates, 1 milligram cholesterol and 32 milligrams sodium.

Light Ranch Dressing

1 cup low-fat buttermilk

1/2 cup plain low-fat yogurt

1 tablespoon light mayonnaise

1 tablespoon finely chopped parsley or 1 teaspoon dried parsley flakes

2 medium cloves garlic, peeled and forced through a press

3/4 teaspoon onion powder

1/2 teaspoon dried basil, crushed

1/4 teaspoon celery seed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon white-wine vinegar

Whisk together the buttermilk, yogurt and mayonnaise until smooth. Stir in the remaining ingredients. Cover and refrigerate until ready to use.

Makes about 1 1/2 cups. Two tablespoons has 16 calories, 1 gram protein, 0 fat, 2 grams carbohydrates, 1 milligram cholesterol and 68 milligrams sodium.

Basil-Orange Vinaigrette

1/2 cup olive oil

1/2 cup loosely packed basil leaves

1 teaspoon Dijon mustard

1 medium clove garlic, peeled and minced

3 tablespoons fresh orange juice

3 tablespoons white-wine vinegar

1/4 teaspoon salt

Freshly ground black pepper to taste

Combine the olive oil and basil. Refrigerate 24 to 48 hours.

Drain the oil from the basil, pressing on the leaves to extract the oil. Reserve 3 of the leaves.

Place the reserved leaves in a food processor with the mustard and garlic, processing to chop the basil. Add the orange juice, vinegar, salt and pepper, processing to mix.

Slowly add the basil oil, processing until thickened. Transfer to a jar and store in refrigeration. Remove from refrigeration about 20 minutes before using.

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