Salad Dressings
*Nakono seasoned rice wine vinegar, blasamic and roated garlic both great
*Fat Free Kraft Catalina
*Wishbone sprays
*Ken's Steakhouse FF Rasberry
*Cindy's Kitchen brand at Whole Foods
*Bolthouse Blue Cheese (It says yogurt on the label)
*Trader Joe's- Light Balsamic, Pear Gorganzola, Cilantro
*Lemon juice squeezed over greens
*Lemon juice and hot sauce
Buttermilk Salad Dressing¼ cup 1 point
2 cups (16oz) 2% cottage cheese
1 envelope ranch salad dressing mix
Method:
In a blender or food processor, combine the buttermilk, cottage cheese and dressing mix. Process 20 seconds. Cover and refrigerate 1 hour. Stir & serve with salad or veggies
*Good seasons mixed with 1 cup Greek yogurt and 1 cup LF Buttermilk
- For the Tomato-Ginger Dressing:
- 3 large ripe tomatoes
- Piece of peeled ginger, about ½- by ¾-inch
- 2 tablespoons lemon juice
- ½ cup olive oil
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Mix in a blender.
| Creamy Salsa 1 point 1/3 cup(s) salsa, medium or spicy |
3 Tbsp reduced-fat sour cream | |
1 Tbsp apple cider vinegar |
The original recipe is my nemesis.
Basil Green Goddess Dressing Recipe
adapted from Barefoot Contessa At Home
Makes about 2 cups
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 2 tbsp • Calories: 30 • Points: .75 pts
- 1/2 cup light mayonnaise, such as Best Foods
- 1/2 cup scallions, chopped
- 1/2 cup chopped fresh basil, packed
- 1/8 cup fresh squeezed lemon juice (1 lemon)
- 1 clove garlic, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp anchovy paste
- 1/2 cup light sour cream
Place all ingredients except for sour cream in a blender and blend until smooth. Add sour cream and process until blended. Keep refrigerated until serving.