67goingon50 Salad Dressings (In alphabetical order:
Avocado Cream Dressing: Simple
(ingredients multiply easily)
1 generous tablespoon fat-free yoghurt
1 generous tablespoon mayonnaise
1 generous tablespoon ripe avocado
1 generous tsp balsamic vinegar
pepper & salt
- Mash ingredients until creamy
- Drizzle over salad and/or veg serve in a separate container
Balsamic Vinaigrette: Simple
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Vinaigrette: Creamy
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Orange Vinaigrette
3-4 tbsp good olive oil
1 tbsp balsamic vinegar
good pinch salt and 1/8 tsp pepper, pref. coarsely ground
1 rounded tsp Dijon mustard
zest one orange
1-2 tbsp orange juice
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp balsamic vinegar to taste. Mix well.
Caesar Dressing, Classic
6 drained small anchovy fillets (67 used M&S, 100 gms) (opt)
1 large or two small garlic cloves, grated
2 large egg yolks (freeze whites for meringues)
2 tablespoons white wine vinegar(pref) or lemon juice
3/4 tsp Dijon mustard
2 tablespoons olive oil
1/2 cup yoghurt OR light vegetable oil
1/2-1 tsp Worcestershire sauce
2 oz/5-6 tbsp finely grated Parmesan (for the frugal, any other hard waxy cheese, finely grated)
pepper and a little salt
Whizz with a stick or bowl blender until thick and creamy. Refrigerate before use. Keeps up to 3 days.
Ceasar Dressing, Simple
3 anchovies (opt)
a small clove garlic, grated
1 tbsp white wine vinegar or lemon juice
1/3 tsp Dijon mustard
1 tbsp olive oil
1/4 cup/60 ml yoghurt-mayonnaise
1/2 tsp Worcestershire sauce
1 oz/21 gms parmesan cheeese
Pepper and a little salt
Whizz with stick or bowl blender lid until thick & creamy. Refrigerate before use; keeps 3 days. Tip: anchovy paste can replace anchovies, in which case, mix all ingredients in a jar with a tight-fitting lid and shake until thick and blended.
Cranberry Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp cranberry sauce (store bought is fine to taste. Mix well.)
Dill Vinaigrette, Creamy
4 tbsp good olive oil
1 tbsp lemon juice
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp finely chopped dill or 1/2 tsp dried
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
1 tbsp mayo
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
French Vinaigrette
6-8 tbsp good olive oil
2 tbsp lemon juice/white wine vinegar/cider vinegar
good pinch salt and 1/4 tsp pepper, pref coarsely ground
2 rounded tsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Ginger & Green Onion Sauce, perfect for poached chicken or even as a salad dressing
3 tsp grated ginger
6 tbsp finely chopped white spring onions
3 tbsp groundnut/peanut oil
1 generous tsp grated garlic (opt)
Mix all the ingredients together; serve on the side or add to cooked rice.
Green Herb Dressing
6 tbsp Greek or strained 0-fat yoghurt
2 tbsp mayonnaise
3-4 tbsp mixed herbs: parsley, chives, basil, spring onions
pepper & salt to taste
Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season with pepper & salt.
Lemon Vinaigrette, Creamy Creamy Lemon Vinaigrette Dressing
3 parts good olive oil
1 part lemon juice
1 generous tablespoon wholegrain mustard
1 small clove garlic, grated
good pinch salt; 1/4 tsp pepper
2-3 tablespoons Greek 0-fat yoghurt
1 tbsp mayo (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Oriental Dressing: Standard
5 tbsp olive oil
3 tbsp rice vinegar/dry sherry/white wine/grape juice
2 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 tsp toasted sesame oil
1 tsp lemon or lime juice
1/2 tsp 5 spice powder (or cinnamon)
1 clove garlic, grated or minced
1.5 tsp grated fresh ginger or 1/2 tsp dried
1/2 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and emulsified (ie no separate ingredient is visible.) Check seasoning.
Oriental Dressing: Creamy
250 gr/9 oz strained or Greek 0-fat yoghurt
80 gr/3 oz mayonnaise
4 tbsp rice vinegar/dry sherry/white wine/grape juice
3 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 & 1/2 tsp toasted sesame oil (or good olive oil)
1-2 tsp lemon or lime juice
1/2-1 tsp 5 spice powder (or cinnamon)
1 large clove garlic, grated or minced
1 tbsp grated fresh ginger or 1/2-1 tsp dried
1 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Whisk ingredients together until well blended.
RANCH DRESSING, lower fat, budget friendly, uses up leftovers
1/2 cup/125ml thick 0-fat yoghurt
1/2 cup buttermilk (ultra frugal: milk 'on the turn' or conventiontal milk with 1/2 tsp vinegar added)
2-3 tbsp good mayonnaise
2 small cloves fresh garlic, grated OR I/2 tsp garlic flakes, OR 1/8 tsp garlic powder
3/4 - 1 tsp salt
1/4 tsp pepper
1 generous tbsp fresh OR 1.3 tsp dried dill
1/4 cup finely chopped fresh chives OR 1 tbsp dried chives
2 tsp fresh lemon juice (OR if needs must, bottled lemon juice)
few dashes tabasco or other hot sauce (optional & Be Careful!)
few generous tablespoons finely grated parmesan (optional but adds a delicious accent)
Set parmesan aside hand whisk or pulse all other ingredients in blender until completely mixed; refrigerate 48 hours; stir in parmesan if using. (Also use as dipping sauce)
Savoury Spiced Dressing (with cooked egg yolk) unusual but sensational on crispy lettuces and herbs
2 cooked egg yolks
2 tsp Dijon mustard
pepper & salt
3 tbsp olive oil
2 tbsp fresh lemon or lime juice
Mash egg yolk, mustard, cayenne, pepper & + sumac & Savoury Spice mix, if using, in a small jar with lid; add oil & lemon juice, shake to combine. Do not apply until just before serving
Spicy Sesame Nut Dressing (for noodles)
1tbsp sesame oil
2 tbsp soy sauce, pref reduced salt
1.5 tbsp dry sherry/white wine/grape juice
1 tbsp tahini
2 tbsp peanut butter pref crunchy
1 tsp light brown sugar
1 tbsp finely grated ginger
2 tbsp finely grated garlic
1-2 tsp chilli flakes or a small chilli, deseeded, top & tailed and finely diced
4 oz/110gm roasted peanuts, unsalted OR packaged peanuts, rubbed thoroughly with a paper napkin
Combine all ingredients, reserving some nuts for garnish
Tahini & Mint Yoghurt-Mayonnaise
(Popular for Mediterranean style meats & kebabs; it runs out quickly)
200 g thick 0-fat yoghurt
4 generous tbsp mayonnaise
2 tsp lemon juice or white wine vinegar
2 tbsp chopped fresh mint or 2 tsp dried
pepper & salt
2-3 tbsp good tahini, to taste
1 tbsp toasted sesame seeds (opt)
Whisk together; serve generously
Creamy Tomato, Mushroom & Grapefruit Dressing
(great with potato or rice salad but best made just before serving)
1 small clove garlic, minced or grated
2 tbsp lime zest
1 tbsp each minced fresh (or 1 tsp dried) basil & parsley (opt)
1/8-1/4 tsp salt
3 tbsp mayonnaise
7 tbsp 0-fat Greek or thick strained yoghurt
1 large ripe tomato (about 6 oz/170 gms), in med dice
4 oz/13 gm mushrooms, med dice
1 whole grapefruit, segmented, chopped & drained (opt)
Whisk together first 6 ingred; add tomato, mushrooms and drained grapefruit, if using
Thousand Island Dressing a la 67going on 50, perfect for frugal iceberg lettuce
4 tablespoons 0-fat Greek yoghurt
2 tablespoons mayonnaise
1-2 tablespoons tomato puree (or in a pinch, tomato ketchup)
generous 1 inch cucumber, peeled, deseeded, in fine dice
1/2 small tomato, de-seeded and without membranes, in
fine dice
1/2 hard-boiled egg, in fine dice (opt)
1 small pickle, in fine dice (opt)
salt & pepper
few sprigs parsley or chives or celery fronts for garnish
Set aside some tomatoes, cucumber, egg & pickle for garnish. Combine the rest of the ingredients; taste; season; drape generously over iceberg wedges or salad
Yoghurt-Mayonnaise
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Mix well.
Yoghurt-Mayo with lemon (for 1 but easily multipled)
2 tbsp strained 0-fat yoghurt
1 tbsp mayonnaise
1/2 tsp white wine vinegar or lemon juice
1/2 tsp finely grated lemon zest
pepper & salt
Mix well.
Note:
67goingon70 has promoted yoghurt-mayonnaise to help digestion and reduce fat and cholesterol without losing taste or texture. Thick 0-fat Greek yoghurts can be used as a base for these recipes but straining your own takes little effort. 0-fat yoghurt cost as little as 70p per kilo; removing some of the liquid through straining ensures it doesn't separate in cooking.
STRAINING YOGHURT
- Rinse a clean j-cloth to remove starch from the fibres.
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Straining 0-fat Yoghurt
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Line a fine sieve (the kind used to sift flour) and place it over a deep bowl (or use Food Network's Anna Olsen's example and use a paper coffee filter) .- Pour yoghurt into the sieve.
- Leave for at least 4 hours or overnight.
- Discard liquid at the bottom of the bowl.
- For yoghurt mayonnaise, the yoghurt should be the texture of mayonnaise.
See also Sauces/Dips
These recipes have been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
