101 Healthy Salad Dressings

101 Healthy Salad Dressings Easy Recipes that Taste Great

A Health & Beyond Recipe Book Collected and Edited by Chet Day http://chetday.com

Published by Chet Day’s Health & Beyond Online at http://chetday.com/

Copyright © 2004 by Chet Day All rights reserved. Electronically composed, distributed, and printed in the United States of America

You may not reproduce, copy, post, or forward this report in any print or electronic format. For questions, contact Chet Day at http://chetday.com/feedback.htm

Table of Contents Introduction .......................5

Feta Cheese Dressing................16 French Tomato Dressing...........16 Garlicky Caesar Dressing .........16 Ginger Oriental Dressing ..........17 Ginger Salad Dressing ..............17

101 Salad Dressing Recipes Apricot-Nectar Dressing .............6 Asian Salad Dressing ..................6 Asparagus Vinaigrettea...............6 Avocado Dressing.......................6 Bacha's Moroccan Dressing........7 Balsamic Dressing ......................7 Balsamic Vinaigrette...................7 Basic Simple Dressing ................7 Basic French Dressing ................8 Basil-Sesame Dressing ...............8 Basil-Tarragon Vinaigrette .........9 Benihaha's Superb Salad.............9 Boiled Salad Dressing...............10 Buttermilk & Cuke Dressing ....10 Caesar Salad Dressing ..............10 Caesar Salad Dressing LoFat....11 Cayenne Buttermilk Dressing...11

Ginger Sesame Dressing ...........17 Greek Basil Dressing ................18 Green Goddess Dressing ..........18 Guacamole Dip and Salad Dressing..................18 Herbed Oil & Vinegar Dressing19 Honey Dressing.........................19 Honey Garlic Dressing..............19 Honey Mustard Dressing ..........20 Honey Poppy Seed Dressing.....20 Honey-Apricot Dressing ...........20 Honey-Lime Dressing...............20 Horseradish Dressing ................20 Hot Dressing .............................21

Celery Seed-Honey Dressing....11 Chili Cilantro Dressing .............12 Chunky Peach Salad Dressing ..12 Cilantro-Lime Vinaigrette.........12 Citrus Dressing .........................12 Citrus-Peanut Dressing .............13

Houston's Honey Mustard Dressing....................21 Indian Dressing .........................21 Italian Dressing: No Fat ............21 Italian Herb Salad Dressing ......22 Japanese Soy-Vinegar Dressing...22 Lemon Dressing for Fruit Salad...22 Lemon-Chive Vinaigrette .........22 Lemon-Garlic Dressing.............23 Lime-Cilantro Dressing ............23 Lime-Dill Dressing ...................23 Mango-Orange Dressing...........24 Miso Salad Dressing .................24 Mustard-Basil Vinaigrette.........24

Citrus-Pineapple Fruit Salad Dressing ...............13 Confetti Dressing ......................13 Creamy Miso Dressing .............13 Cucumber Dressing...................14 Diablo Yogurt Salad Dressing ..14 Dill Dressing .............................14 Dill Ranch Dressing..................15 Dried Tomato Dressing.............15 Fat-Free 1000 Island Dressing...............16

Page 3

Table of Contents Nut Vinaigrette ...................25

Oil-free Dill Dressing ........25 Orange-Mint Yogurt Dressing ..25 Oriental Dressing ......................25 Peach and Dijon Dressing.........26 Peppercorn Dressing .................26 Peppery Blueberry Dressing .....26 Pizzalinni Greek Salad Dressing . 27 Pomegranate Dressing ..............27 Raspberry & Walnut Vinaigrette...27 Raspberry Dressing...................28 Raspberry Yogurt Dressing ......28 Real Caesar Salad Dressing ......28 Red Pepper Vinaigrette.............29 Roasted Poblano Vinaigrette ....29

Spiced Plum Salad Dressing ....................... 33 Spicy-sweet Far East Dressing.... 33 Sunset's 1000 Island Dressing..... 33 Tahini Dressing........................... 34 Tahini Dressing with a Bite to It... 34 Tangy Ginger Dressing ............... 34 Tequila Lime Caesar Salad Dressing.35 Thai Style Ginger Lime Dressing ...35 The Ultimate Salad Dressing ...... 35 Thyme & Thyme Again Dressing....36 Toasted Walnut Dressing............ 36 Tzatzika Dressing........................ 36 Very Warm Garlic Dressing ....... 37 Victoria's Beetnut Dressing ........ 37 Zero Salad Dressing.................... 37

Roasted Red Pepper and Chive Dressing ............30 Rose's Tomato/Onion Dressing ...30 Samurai Salad Dressing ............31 Sesame Dressing .......................31 Sesame Mustard Vinaigrette.....31 Sesame Teriyaki Dressing ........32 Shallot Dressing........................32 Shoji's House Dressing .............32 Southwestern Vinaigrette..........32 Soy-Lemon Salad Dressing ......33

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Introduction When I first got into health writing in 1993, I never thought I'd end up compiling and editing recipe collections because I just plain didn't know much about preparing food. You see, my wife had always taken care of that job for our family, and I'd had neither the time nor the interest in doing much of it myself. Well, that changed when I started falling apart health-wise at age 44. Once I made my dietary and life-style modifications, I gradually became more and more interested in healthy recipes. For a few years, I became a raw food and living food zealot, but I came to realize as I wrote more, read more, and corresponded with literally thousands of other health seekers both on and off the Internet that strict veganism and restrictive diets that considered everything other than fresh fruits, vegetables, nuts, and seeds to be inappropriate for the human diet were actually too radical for health in the long-term. Consequently, I started HealthyRecipes101.com, a website devoted to recipe newsletters, and began to share healthy recipes that tasted good and that were easy to prepare. A big part of my current philosophy on diet and health can be summarized with one word: balance. I think it's important to find balance in one's life and one's diet, and I think you'll find that this salad dressing collection adheres to that philosophy. This collection contains predominantly healthy recipes that won't need modification. But, if you see an ingredient (like the shot of tequila in one recipe) that doesn't fit in your health program, please feel free to substitute with an ingredient that's more to your liking. In editing my recipe newsletter, I rely heavily on reader contributions, but during the past year I've spent many, many hours in newsgroups and on other recipe web sites tracking down a variety of wonderful recipes for all kinds of purposes. Consequently, the recipes in this salad dressing collection come from a wide variety of sources and, even if you've subscribed to Chet's Recipes from the beginning, almost all of them will be new to you. I appreciate feedback very much, so please log onto the Internet and send a letter to [email protected] with your comments about 101 Healthy Salad Dressing Recipes. Let's get to the recipes, shall we? Enjoy. Chet Day January 17, 2004

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101 Healthy Salad Dressing Recipes Apricot-Nectar Dressing

Asparagus Vinaigrettea

1 Tbs brown sugar 1/8 tsp ground cinnamon 1/2 c plain low-fat yogurt 1/4 to 1/2 c apricot nectar Dash ground nutmeg

Juice of 1/2 lemon 2 tablespoons Tarragon vinegar 3/4 c Olive oil Chives, minced Whisk ingredients together. Pour over fresh cooked asparagus, garnish with sliced pimentos and chill. Serve over lettuce.

Stir brown sugar, cinnamon, and nutmeg into yogurt. Add enough of the apricot nectar to make a dressing of drizzling consistency. Stir till smooth. Cover and store in the refrigerator for up to 2 weeks. Makes 1 cup. Serve with fruit salad.

Recipe from Sheryl Norma Wrenn

Recipe from source unknown

Asian Salad Dressing 1/2 oz ginger root 1/4 med onion -- cut in quarters 3/4 c vegetable oil 1/4 c vinegar 1/2 c soy sauce 1 tsp tomato paste 1/8 lemon -- juiced 1 tsp garlic -- minced 1/2 c pure water

Avocado Dressing

Soak ginger root in cold water for a few minutes before removing outer skin. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth. Refrigerate. Serve over finely shredded cabbage along with the lettuce and other salad ingredients. This is the salad dressing served at the Mitsukoshi Restaurant at EPCOT Center.

Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chilies and salt in blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep its color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad.

Recipe from Sheri McRae

Recipe from Syd's Cookbook

2 avocados, medium, ripe 2 Tbs lemon or lime juice 1 1/2 Tbs onion, chopped fine 1 garlic clove, crushed 4 oz green chilies, diced 1 tsp salt 1 tomato, peeled, chopped

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101 Healthy Salad Dressing Recipes Balsamic Vinaigrette 1 Tbs Dijon-style mustard; 1/4 c balsamic vinegar; 2 Tbs pure water 2 Tbs fresh lemon juice 1/4 tsp dried leaf tarragon; 1 clove garlic; minced 2 Tbs safflower oil; 2 Tbs virgin olive oil; Salt and pepper to taste;

Bacha's Moroccan Salad Dressing 2 Tbs lemon juice or wine vinegar 8 Tbs olive oil 4 small garlic cloves, chopped 1/2 tsp sweet red pepper or Hungarian paprika 1/8 tsp hot red pepper (cayenne) salt and black pepper 4 Tbs Italian parsley, chopped 4 Tbs cilantro, chopped

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chill before serving. Makes about 3/4 cup. 12 servings (1 Tbs each).

Mix together all the ingredients and let sit for a while to allow the flavors to marry. Then use.

Recipe from Easy Diabetes Cuisine by Betty Marks

Recipe from source unknown

Balsamic Dressing 3/4 c olive oil 1/4 c balsamic vinegar 1 shallot, finely chopped 1/4 tsp sea salt 1/4 tsp freshly ground pepper

Basic Simple Dressing 1/2 c vinegar, cider or wine 1/2 c water 1/2 tsp dry mustard 1/2 tsp pepper 1 tsp celery seed 1 tsp dill seed

Combine all ingredients in a jar. Close tightly and shake vigorously. Recipe from Southern Living, November, 1995

Mix all ingredients together thoroughly. Recipe from source unknown

Page 7

101 Healthy Salad Dressing Recipes Basic French Dressing 1 c oil 1/4 c wine vinegar 3 Tbs pure water 2 1/2 tsp sugar 1 tsp dry mustard 1 tsp black pepper 2 1/2 tsp sea salt 1 1/4 tsp Worcestershire sauce 1 1/4 tsp Hungarian paprika 1 tsp grated onion 2 oz Blue cheese (optional) Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese. Makes 1 3/4 cups This dressing takes kindly to the addition of crumbled blue cheese if you feel the need.

Basil-Sesame Dressing 1 garlic clove, minced 3 Tbs rice vinegar 1 Tbs lemon juice 2 Tbs grated parmesan or asiago cheese 1/4 c chopped fresh basil 2 Tbs chopped Italian parsley 1/2 c olive oil 1/2 tsp sesame oil Pepper to taste

Recipe from Scandia, Hollywood

Whisk together all ingredients. Add pepper. Yield: 3/4 cup. Shepherd writes: "A delicious flavor combination for all your garden fresh greens." Recipe by Renee Shepherd and Fran Raboff from 1996 Shepherd's Garden Seeds catalog. Pg. 24.

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101 Healthy Salad Dressing Recipes Basil-Tarragon Vinaigrette 1/2 c vinegar 1 tsp sea salt 1/4 tsp fresh ground pepper 1 tsp fresh thyme or 1/2 tsp dried 1 tsp fresh tarragon or 1/2 tsp dried 1 tsp fresh oregano or 1/2 tsp dried 8 leaves of fresh basil, chopped 1/2 tsp Tabasco sauce 1 Tbs honey 1 large clove garlic, finely chopped 4 green onions, including tops, chopped 2/3 c extra virgin olive oil Combine all ingredients except for the olive oil in a medium sized bowl. Whisk briefly to combine. Add the extra virgin olive oil and whisk until incorporated. This is an excellent dressing for pasta salads and also superior as a marinade for tomatoes and other fresh vegetables. The mild flavor of the fresh herbs enhances the natural flavors of the ingredients, without overpowering the more delicate components. Best made up fresh daily. The delicate oils of the herbs deteriorate when stored for any length of time. Note: Best when fresh herbs are used. Makes 1 1/4 cups.

Benihaha's Superb Salad 1/2 c soybean oil 1/4 c white vinegar 3 Tbs tomato paste 1 Tbs soy sauce 1/2 tsp salt 1/2 tsp ground ginger 1/2 c celery, sliced thin 1/4 c onions, coarsely chopped Combine all ingredients in an electric blender. Mix at medium speed for 3 to 5 seconds, until celery is finely grated. Add desired amount to salad and toss.

Recipe from Loren Fumich

Recipe from Benihaha's restaurant chain

Page 9

101 Healthy Salad Dressing Recipes Boiled Salad Dressing 2 Tbs butter 2 fresh, organic eggs 2 tsp sugar 1 tsp dry mustard 1/2 tsp sea salt 1/4 tsp pepper 1 c vinegar In the top of a double boiler put the butter, eggs, sugar, mustard, salt, and pepper. Cook over very hot water until they begin to thicken. Stir in the vinegar and continue cooking 3 minutes. Remove from heat; beat occasionally while cooling. Keep in a cool dark place. This dressing will remain good for several weeks.

Caesar Salad Dressing 1 fresh, organic egg 2 tbsp Parmesan Cheese 2 garlic cloves 4 tbsp Mozzarella Cheese, shredded 1/8 c Red Wine Vinegar 2/3 c Olive Oil

Recipe from Depression Era Recipes by Patricia R. Wagner

Blend all ingredients with 1/3 c olive oil in a blender. Blend one more time adding 1/3 c more olive oil. Refrigerate 2 hours.

Buttermilk and Cucumber Dressing 1 medium cucumber, seeded and chopped 1 1/2 c buttermilk 1 clove garlic, crushed 1/2 tsp salt 1/4 c red wine vinegar 2 tsp prepared horseradish 1 tsp dill weed 1 tsp mild paprika

This is the thickest dressing ever, and you will need a wooden spoon to scoop it out of the blender. Absolutely the best recipe! Recipe from Charmaine Corbasson

Puree everything together in a blender or food processor. Yield: 2 3/4 cups. Recipe from source unknown

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101 Healthy Salad Dressing Recipes Cayenne Buttermilk Dressing 2 Tbs sour cream 1/2 c buttermilk 1 tsp garlic, minced 1 tsp red onion, minced 1 Tbs fresh lime juice 1 tsp cayenne Sea salt Freshly ground black pepper

Caesar Salad Dressing Low-cal 1/3 c tofu 2 tsp lemon juice 1 1/2 tsp Dijon mustard 1 garlic love, minced 1 tsp anchovy paste or anchovy 1/4 tsp sea salt 1 pinch sugar 1 pinch pepper 2 tsp Parmesan cheese, grated 1 tsp olive oil

Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne. Add salt and pepper to taste. Mix well. May be prepared one day ahead and refrigerated. Makes 1/2 cup. Recipe from Chuck and Dorothy Tapping

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.

Celery Seed and Honey Dressing 1 tsp salt 1 tsp paprika 4 Tbs vinegar 1 tsp celery seed 1 tsp dry mustard 1/2 c honey 1 Tbs lemon juice 1 tsp grated onion 1 c salad oil

Recipe from source unknown

Mix dry ingredients. Add honey, lemon juice, vinegar, and onion. Pour oil slowly into mixture, beating constantly. Serve with fruit salad. Recipe from source unknown

Page 11

101 Healthy Salad Dressing Recipes Chili Cilantro Dressing

Cilantro-Lime Vinaigrette

1 4 oz. can chopped green chilies 1/4 c chopped fresh cilantro 1/4 c pure water 1/4 c fresh lime juice 1-2 cloves garlic 2 tsp honey Freshly ground pepper to taste

2 Tbs lime juice 6 Tbs oil (half olive, half vegetable) 1 clove garlic, minced 1 small hot pepper, finely chopped (or to taste) 1/4 c chopped fresh cilantro Salt and freshly ground black pepper

Place all of the ingredients in a food processor or blender. Blend until smooth. (One of those Braun hand blenders works really well.)

Combine all ingredients in small jar. Shake well and set aside to let flavors marry.

Recipe from the New McDougall Cookbook

Recipe from Dianne Larson Ward

Chunky Peach Salad Dressing Citrus Dressing

24 ounces peaches, sliced into 1/2 inch pieces 2 Tbs Dijon mustard 2 Tbs apple cider vinegar 2 Tbs red wine vinegar 2 Tbs fresh lemon juice 1/2 c olive oil 1 clove of garlic, finely minced Fresh ground pepper and salt

3/4 c orange juice 6 Tbs mustard 1 c olive oil Salt and pepper; to taste Mixed lettuce In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens.

Blend peaches with hand blender. Add Dijon mustard, vinegars, lemon juice, oil, minced garlic, fresh ground pepper and salt and blend together. Chill. Serve over your favorite lettuce or spinach salad. Refrigerate remaining dressing for later use.

Recipe from The Compassionate Cook by Ingrid Newkirk and PETA

Recipe from source unknown

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101 Healthy Salad Dressing Recipes Citrus-Peanut Dressing

Confetti Dressing

1/4 tsp prepared mustard 1/4 c peanut butter 2 Tbs orange juice 1/2 c plain yogurt 1/2 tsp grated orange rind

1 c salad oil 3/4 c vinegar 1/3 c honey 1 tsp salt 2 green onions w/tops; sliced 1/4 c pimiento stuffed olives 1/2 small green pepper, cut into pieces 1 large celery stalk, sliced

Blend mustard and peanut butter, then gradually beat in orange juice. Stir in yogurt and orange rind and beat until blended and smooth. Chill until needed. Good for lettuce or fruit salads, or with hard-boiled egg. Makes 3/4 c

Put all of the ingredients into a blender container and blend until the vegetables are finely chopped. Chill the mixture before serving. Stir the mixture before spooning the dressing over salad greens. Makes approximately 2 1/3 cups of dressing.

Recipe from Margo Oliver's Cookbook for Seniors

Citrus-Pineapple Fruit Salad Dressing

Recipe from source unknown

2 fresh, organic eggs 2 tsp cornstarch 1/2 c sugar 1/4 c fresh lemon juice 1/2 c fresh orange juice 1/2 c pineapple juice 1 tsp unsalted butter

Creamy Miso Dressing

Whisk sugar and cornstarch into eggs and mix very well. Combine egg mixture with fruit juices in the top of a double-boiler. Heat and stir until thickened. Stir in melted butter. Remove from heat and allow to cool. Cover and chill for 2-48 hours. Serve chilled. Serves 8.

1/4 c mayonnaise 2 Tbs Miso, light colored 1 Tbs lemon juice 1 Tbs onion minced Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads.

Recipe from Lee Culp

Recipe from source unknown

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101 Healthy Salad Dressing Recipes Cucumber Dressing 1 medium cucumber 1 small onion 2 Tbs sugar 1 Tbs lemon juice plus 1 tsp lemon juice 2 tsp Worcestershire sauce 1 dash garlic powder 1 1/3 c mayonnaise

Dill Dressing 1 1/2 Tbs Dijon-style mustard 3 Tbs white wine or herb vinegar 1/3 c olive oil 1/3 c chopped dill 1/4 c chopped chives 3-4 springs tarragon leaves, chopped Sea salt Freshly ground pepper

Grate cucumber and onion; then drain well. Pat dry with paper towels. Combine remaining ingredients; stir until blended. Add cucumber and onion, stirring well.

Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the dill, chives, and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.

Recipe from Southern Living Magazine, sometime in 1980

I offer this dressing as an example of how well dill combines with other herbs and how many foods it can complement. Try it with carrot and cabbage slaw, with green salad, beet salad, and composed salads containing raw fennel or steamed asparagus or cauliflower. It makes a delicious and different dipping sauce for steamed artichokes and gives new interest and flavor to chicken, fish, and meat salads -- it's surprisingly tasty with canned tuna. You may substitute chervil or basil for the tarragon and garlic chives for the chives. Using an herb vinegar containing the chosen herb heightens the flavor.

Diablo Yogurt Salad Dressing 1/2 c plain low-fat yogurt (four ounces) 1 1/2 tsp prepared mustard 1 tsp lemon juice 1/2 tsp minced garlic Salt and pepper to taste Gently mix the ingredients and store in refrigerator, covered, for about three days. Makes 1/2 c or 8 tablespoons. Good with potato, rice, kashi, and bulgur-romaine salads.

Recipe and explanatory note from Karen Mintzias who typed the recipe from The Herb Companion, August/September 1993

Recipe from Barbara Gibbons, Light & Spicy (1989)

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101 Healthy Salad Dressing Recipes Dill Ranch Dressing 1 c buttermilk 1 c plain nonfat yogurt 1/4 c reduced-calorie mayonnaise 2 tsp sugar 1 1/2 tsp dried dill weed 3/4 tsp onion powder 1/2 tsp dried basil leaves 1/2 tsp pepper 1/4 tsp salt In small bowl using wire whisk, combine buttermilk, yogurt, and mayonnaise; blend well. Add remaining dressing ingredients; blend well. Cover; refrigerate 1 to 2 hours to blend flavors.

Dried Tomato Dressing

Recipe from source unknown

4 dried tomatoes, 4" diameter 1/2 c olive oil 1 tsp basil, dried 1 tsp thyme, dried 1/2 tsp rosemary, dried Vinegar, red wine Prepare 6-12 hours before you want to use it on a salad. Break the dried tomato into small pieces. Put in a ceramic bowl. Pour on just enough vinegar to barely cover the tomato pieces. Crumble the dried herbs over the tomato pieces. Mix them in a bit. Add the oil. Stir. Leave to marinate in the fridge, stirring occasionally until you are ready to dress the salad. This recipe for dressing got rave reviews from my friends and will be the recipe I include with the dried tomatoes I made for Christmas gifts this year. Recipe from Sandra P. Hoffman

Page 15

101 Healthy Salad Dressing Recipes Fat-Free Thousand Island Dressing 1/3 c celery -- chopped fine 1/4 c bell peppers -- chopped fine 1/4 c onions -- chopped fine 1 c fat-free mayonnaise 1/4 c chili sauce 1 tsp paprika 1/2 tsp salt 2 egg whites -- hard cooked and quartered

Feta Cheese Dressing 1 c feta cheese 1 c mayonnaise 1/2 tsp garlic powder 1/4 c white wine vinegar 1/2 tsp dried oregano 2 tsp soy sauce 1 tsp olive oil

Place steel blade in food processor work bowl (or use blender). Add celery, bell peppers, and onions. Process with on/off pulses until finely chopped. Add mayonnaise, chili sauce, paprika, salt, and egg whites. Process just until mixed. Chill until ready to serve.

Combine all ingredients in a food processor fitted with a metal blade or in a blender. Blend 5 seconds. Good with most salads.

Recipe from Anita A. Matejka

Recipe from Lee Culp

French Tomato Dressing 1/2 c oil 1/4 c lemon juice 2 Tbs sweetener 3 Tbs tomato paste 3 Tbs water 1 tsp salt 1/4 tsp onion powder Blend all ingredients except oil and lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill. Recipe from source unknown

Page 16

101 Healthy Salad Dressing Recipes

Ginger Salad Dressing 1/4 c salad oil 3 Tbs rice vinegar 2 Tbs sugar 2 Tbs soy sauce 1 tsp ginger root, grated 2 dashes hot pepper sauce

Garlicky Caesar Dressing

Combine ingredients in a jar. Cover and shake. Can chill up to three days.

4 - 5 cloves fresh garlic, mashed 1 tsp good red wine vinegar 2 tsp balsamic vinegar 1 Tbs lemon juice 1 tsp water 1/2 tsp dry mustard 1-2 drops hot pepper sauce

Recipe from Sharon Nardo

Ginger Sesame Dressing

Mix or blend all ingredients together. Serves one.

2 cloves garlic, coarsely chopped 1 tablespoon fresh ginger, coarsely chopped 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sesame oil 3 tablespoons tahini 2 tablespoons vegetable oil

Recipe from Ellen C

Ginger Oriental Dressing

Process garlic, ginger, rice wine vinegar, soy sauce and sesame oil in a food processor or blender until well combined. Add tahini and pulse until dressing appears thick. At this point, I add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick. Best served over raw spinach as a salad but also good on asparagus.

1 tsp freshly grated ginger 1/4 tsp minced garlic 2 Tbs low-sodium soy sauce 2 Tbs water 2 tsp orange juice 1 tsp white vinegar Combine all ingredients into a small jar and shake well. Makes 1/4 cup. Recipe from Microwave Diet Cookery by Marcia Cone and Thelma Snyder

Recipe from Jane Hubbard

Page 17

101 Healthy Salad Dressing Recipes Greek Basil Dressing 1 garlic clove, minced 1 shallot or scallion cut into thirds 6 Greek olives, pitted 1 tsp Dijon mustard 1 Tbs balsamic vinegar 1/4 tsp grated lemon zest 1 Tbs fresh lemon juice 1 small tomato, quartered 1/4 tsp freshly ground pepper 3 Tbs chopped fresh basil 1/4 c olive oil Salt and pepper to taste

Guacamole Dip and Salad Dressing

In a blender or food processor, blend all ingredients except olive oil. Add olive oil gradually, processing until combined. Add salt and pepper to taste.

1 large avocado, peeled and mashed 1 Tbs lemon juice 1 tsp onion, finely minced 1/8 tsp cayenne pepper 2 Tbs tomato bits 3 Tbs Miracle Whip (or more)

Recipe from 1993 Shepherd's Garden Seeds catalog, pg. 53.

Use a ripe avocado. After mashing, immediately add lemon juice. Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip.

Green Goddess Dressing 1 c plain, unflavored yogurt 2 Tbs chopped fresh parsley 4 tsp chopped fresh dill 2 tsp Dijon mustard 1 tsp vegetarian Worcestershire sauce dash of salt and pepper

This recipe from It Never Turns Out the Same Way Cookbook by Joyce Clem Kohl

Combine all ingredients in a bowl and mix well. Can serve immediately or chill before serving. Serves 2. Recipe from source unknown

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101 Healthy Salad Dressing Recipes Herbed Oil and Vinegar Dressing

Honey Garlic Dressing 3 fresh, organic egg yolks 4 c olive oil 1 Tbs paprika 1 Tbs crushed black pepper 1 1/2 Tbs sea salt 1 Tbs fresh purred garlic 1/2 c honey 3/4 c tarragon 3/4 c red wine vinegar

1/4 c cider vinegar 2 tsp dried leaf basil, crumbled 1/4 c olive oil 1/4 tsp dry mustard 1/4 c apple juice 3/4 tsp sea salt 1 tsp honey 1/8 tsp ground black pepper 1/2 c parsley leaves

In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups.

Combine all ingredients in a blender or food processor. Whirl until smooth. Place in jar with tightfitting lid. Refrigerate for up to two weeks. Shake well before serving. Recipe from source unknown

Honey Dressing 1/4 c vinegar 1 c mayonnaise 1 tsp prepared mustard 1 tsp sugar 1 tsp minced onion 1/2 c honey 1/4 tsp minced parsley 1/2 c oil Sea salt, pepper to taste

Recipe from source unknown

Mix vinegar, mayonnaise and mustard until smooth. Add sugar, onion, honey, and parsley and season to taste with salt and pepper. Slowly beat in oil until well blended. Makes 2 cups Recipe from Odyssey, Mission Hills, Calif.

Page 19

101 Healthy Salad Dressing Recipes Honey Mustard Dressing

Honey-Apricot Dressing

3 Tbs cider vinegar 1 Tbs Dijon mustard 3 Tbs honey 1 Tbs onion, finely minced 6 Tbs mayonnaise 1 1/2 Tbs parsley, chopped 3/4 c vegetable oil Sea salt to taste

8 1/4 oz unpeeled apricot halves, drained 1 c dairy sour cream 1/4 c honey 1 Tbs lemon juice 1 dash sea salt Put all of the ingredients into a blender container and blend until smooth. Chill, if desired. Makes 1 3/4 cups.

Mix vinegar, mayonnaise, and mustard until smooth. Then add in other ingredients. Slowly beat in oil until well blended.

Recipe from source unknown

Recipe from source unknown

Honey-Lime Dressing ala Chili's 1/4 tsp ginger, ground 1/4 c Dijon mustard 1/2 c mayonnaise 1/4 c honey 1/4 c lime juice 1 Tbs sesame oil Stir ginger into Dijon mustard; mix into remaining ingredients. Serve chilled.

Honey Poppy Seed Dressing

Recipe from source unknown

1 c oil 1/3 c vinegar 2 Tbs water 2 Tbs honey 1 1/2 Tbs poppy seeds

Horseradish Dressing 1 c plain low-fat yogurt 1/3 c low-fat sour cream 2 Tbs prepared horseradish 1 Tbs finely chopped onion

Blend the oil, vinegar, water, and honey in a blender until creamy, then stir in the poppy seeds. Store in the refrigerator. Makes 1-1/2 cups.

Mix all ingredients. Recipe from Al Rice, North Pole Alaska.

Recipe from Deanna Cook's Disney's Family Cookbook

Page 20

101 Healthy Salad Dressing Recipes Hot Dressing 1/4 c olive oil 3 Tbs balsamic vinegar 1 Tbs red wine vinegar 1 shallot, minced 1 tsp chopped basil 1 garlic clove

Indian Dressing

Sprinkle a pinch of sea salt in a wooden salad bowl and rub the garlic clove all over to season the bowl. Add the salad greens. Heat oil, vinegars and shallots in a small saucepan, stirring occasionally. Pour hot dressing over greens and toss gently. Sprinkle salad with basil and toss again. Serve immediately. The "hot" in this dressing is in reference to temperature, not flavor, as it softens the tougher-leaved greens like radicchio.

1/4 c orange juice 1/4 tsp ground coriander 1/4 tsp chopped cilantro 1/2 tsp prepared sweet-hot mustard Put all ingredients in a small bowl and stir. Let sit about 10 minutes. Recipe from Susan Powter's Recipes

Recipe from The Cook's Garden catalog, Spring/ Summer 1993

Houston's Honey Mustard Dressing

Italian Dressing - No Fat

1 c olive oil 1/4 c cider vinegar 1 1/8 c honey 1/2 jar Dijon mustard 1 dash garlic salt (generous) 3/4 c mayonnaise

1/4 c lemon juice 1/4 c cider vinegar 1/4 c unsweetened apple juice 1/2 tsp oregano 1/2 tsp dry mustard 1/2 tsp onion powder 1/2 tsp basil 1/8 tsp thyme 1/8 tsp rosemary

Mix all ingredients together with wire whisk until mayo can't be seen. Refrigerate several hours. Great also as a dip with chicken fingers and as a spread on ham or turkey club sandwiches.

Combine all ingredients. Chill for at least an hour or two to allow herbs to blend.

Recipe from Barbara Winemiller

Recipe from source unknown

Page 21

101 Healthy Salad Dressing Recipes Lemon Dressing for Fruit Salad 1/3 c lemonade or limeade 1/4 c vegetable oil 1 tsp poppy seed 1/3 c dry white wine 2 Tbs honey Fruit salad

Italian Herb Salad Dressing 3/4 c olive oil 1/2 c red wine vinegar 1 Tbs grated parmesan or Romano 1 clove garlic, minced 1/2 tsp salt 1/2 tsp sugar 1/2 tsp dried oregano 1 pinch pepper

Beat all ingredients except fruit salad with rotary beater. Serve with your favorite fruit salad.

In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens. Recipe from Taste of Home magazine, October/November 1994

Lemon-Chive Vinaigrette Japanese Soy-Vinegar Dressing

1/2 c olive oil 1/4 c lemon juice 3 tsp chives, finely snipped or green onion tops 1 tsp honey 1 tsp basil, snipped, or 1 tsp dried 1 tsp red wine vinegar Salt and pepper

1 Tbs light soy sauce 2 Tbs rice vinegar 3 Tbs dashi (Japanese stock) 1/2 tsp grated fresh ginger In a bowl, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 cup. This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Combine and let stand 30-60 minutes for flavors to blend. Can be stored refrigerated, up to 2 wks. Bring back to room temperature before using. Recipe from Dan Schamber

Recipe from source unknown

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101 Healthy Salad Dressing Recipes Lemon-Garlic Dressing 1 c cider vinegar 1 c water 2 Tbs lemon juice 2 garlic cloves 1/4 tsp ground pepper; optional 1/2 tsp celery seed 1/2 cucumber; cut in chunks 1 small onion, cut in chunks 1/2 tsp dill weed 1 Tbs parsley

Lime-Cilantro Dressing 1/2 c olive oil Juice of 1 lime 4 garlic cloves peeled, ends removed 1/2 c cilantro, wash, dry 1/8 tsp fresh ground black pepper 1/4 tsp sugar, to taste 1/8 tsp salt, to taste

Put all ingredients into blender jar. Blend until smooth. Refrigerate. Keeps well in refrigerator. Recipe from source unknown

In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and sea salt to taste. Makes 1/2 cup. Recipe from Chef Pete

Lime-Dill Dressing 2 Tbs fresh lime juice 1 Tbs vinegar 1/2 tsp sugar 1/2 tsp dry mustard 2 tsp dill seed, coarsely ground 1 Tbs mayonnaise 1/3 c olive oil Salt and freshly ground pepper Blend together all ingredients except olive oil; add oil in a steady stream, whisking or blending until thoroughly combined. Add salt and pepper to taste. Yield: 1/2 cup. Recipe from 1994 Shepherd's Garden Seeds catalog.

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101 Healthy Salad Dressing Recipes Mango-Orange Dressing 1 medium mango, peeled and cut into chunks 1/2 c fresh-squeezed orange juice 1 clove garlic, crushed 1 tsp soy sauce 1/4 tsp curry powder Place all ingredients in a food processor or blender. Process until smooth. Recipe from the New McDougall Cookbook

Mustard-Basil Vinaigrette 1/3 c sweet-hot mustard 2 yolks from fresh organic eggs 1 tsp fresh lemon juice 1 tsp garlic puree 2 tsp mayonnaise 3 1/2 oz apple cider vinegar 1 1/2 tsp dried herbs de provence 1 1/2 tsp parsley 3 oz red wine vinegar 3 c salad oil 1/4 tsp salt 1/4 tsp ground white pepper

Miso Salad Dressing 1/3 c Miso 1 tsp sesame tahini 2 tsp hot mustard 2 tsp brown rice vinegar 1/3 c pure water

Combine mustard, egg yolks, lemon juice, garlic, mayonnaise, vinegars, herbs, and parsley in a blender or food processor. Process briefly. With machine running, add oil in a thin but steady stream and process until thickened. Season to taste with salt and white pepper. Use as a dressing for greens or a dip for vegetables

Blend all ingredients in a blender or food processor until smooth. Yield: 2/3 cup. Recipe from Susie Biobal

Recipe from Lee Culp

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101 Healthy Salad Dressing Recipes Orange-Mint Yogurt Dressing 1 c plain low-fat yogurt 2 Tbs honey 2 tsp orange peel, grated 1 1/2 tsp finely chopped candied ginger 1 1/2 tsp chopped fresh mint 1/8 tsp sea salt

Nut Vinaigrette 1/3 c chopped hazelnuts 2 Tbs salad oil 1 tsp finely shredded lemon peel 3 Tbs lemon juice 3 Tbs water 1/2 tsp sugar

Whisk together all ingredients until well combined.

In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar.

Recipe from Miss Information

Recipe from source unknown

Oil-free Dill Dressing 2/3 c water 1/4 c white wine vinegar 3 Tbs powdered fruit pectin 1 Tbs snipped fresh dill 1 tsp sugar 1/4 tsp garlic powder 1/4 tsp dry mustard 1/4 tsp pepper

Oriental Dressing 2 c vegetable oil 2/3 c or more cider vinegar 1/4 to 1/3 c tamari or soy sauce 2 to 3 thick slices of gingerroot One thick slice onion Just over 1/3 c orange juice 1 Tbs tomato paste

In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3 days. Shake before serving. Makes 1 1/4 cups.

Puree the ginger root and onion in a food processor using the metal blade. Add all other ingredients and blend well. Use as dressing for light green salad.

Recipe from Debbie Thomson

Recipe from source unknown

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101 Healthy Salad Dressing Recipes

Peppercorn Dressing 2 Tbs finely chopped shallots 2 Tbs vinegar 1 1/4 c mayonnaise 1/4 tsp salt 1/2 tsp garlic powder 1/4 c sour cream 1 Tbs lemon juice 1/4 c cream or half-and-half 3/4 tsp Worcestershire sauce 1 1/2 tsp finely ground pepper 2 1/2 tsp cracked peppercorns 1/4 c freshly grated Parmesan cheese

Peach and Dijon Dressing 2 fresh organic egg whites 1/2 c seasoned rice vinegar 1/2 c peach preserves 1 Tbs garlic, minced 1 Tbs whole grain or Dijon mustard 1/4 c sour cream, non-fat works OK Juice of one lemon

Combine all ingredients and refrigerate in jar at least 24 hours. Makes 1 pint. Recipe from Boyd Naron Peppercorn

Place the above ingredients in a blender or food processor and blend. While blending, add olive oil in a steady stream, a little at a time, until dressing is thickened. Season with salt and pepper.

Peppery Blueberry Dressing

Recipe from Michael Huisking

1/4 c brown sugar or honey 3 Tbs balsamic vinegar 3/4 tsp freshly ground black pepper 2 cups fresh blueberries In a medium bowl combine brown sugar, vinegar and pepper until smooth. Add blueberries; toss to coat. Let stand at room temperature at least 20 minutes. To use: drizzle over mixed fruits, over ice cream or pound cakes. Recipe from Ethel R Snyder

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101 Healthy Salad Dressing Recipes Pizzalinni Greek Salad Dressing 1/2 tsp dry mustard 1/2 tsp salt 1 large fresh organic egg 1 1/4 c salad oil 1 Tbs white vinegar 2 Tbs lemon juice 6 ea cloves garlic, finely minced 1 tsp dried oregano 1/2 tsp Worcestershire sauce 1 dash pepper (to taste)

Pomegranate Dressing 3/4 c pomegranate juice 1/4 c extra virgin olive oil 1 Tbs lemon juice 2 tsp fresh mint -- chopped 1/4 tsp dry mustard 1/4 tsp sea salt

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil has been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, Worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.

In jar with tight-fitting lid, combine pomegranate juice, olive oil, lemon juice, fresh mint, dry mustard and salt. Cover and shake until well mixed. Recipe from Country Living Magazine, October 1994

From The Pizzalini restaurant owned by Spiro Maltezos in Montreal.

Raspberry and Walnut Vinaigrette 1/2 tsp honey mustard 2 tbsp raspberry vinegar 3 tbsp walnut oil 3 tbsp olive oil 1 tbsp minced fresh tarragon Sea salt to taste In a bowl, whisk together mustard, vinegar, and salt to taste, add the oils in a stream, whisking; whisk until it is emulsified. Stir in tarragon. Makes 1/2 cup. Recipe from Bill Spalding

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101 Healthy Salad Dressing Recipes Raspberry Dressing 2 Tbs raspberry vinegar 2 Tbs lemon juice 1 1/2 tsp brown sugar 2 Tbs olive oil Pepper to taste Combine vinegar and sugar. Mix well. Add the remaining ingredients, mix well, and refrigerate before use on a lettuce salad, with shredded carrots and croutons. Recipe from Lisa Clarke

Real Caesar Salad Dressing 1-2 oz. can anchovies 2 cloves garlic 1 tsp dry mustard Few dashes Tabasco Juice of 1 lemon 1/3 c olive oil 1/2 c Parmesan In a wooden bowl with a wooden spoon, rub the drained anchovies into the sides of the bowl until pasty. Add the garlic and rub it into the anchovies. Add the Tabasco, lemon juice and mustard. Blend into the sides. Add the olive oil and blend well. Add the Parmesan and mix well. Now add 1 head of torn up Romaine lettuce. Toss. Add croutons and toss again. Serve immediately.

Raspberry Yogurt Dressing 2 1/4 cups low-fat yogurt 4 ounces frozen raspberries -thawed 4 ounces honey 1/2 teaspoon lemon juice 1/8 teaspoon ground cumin Combine all ingredients; blend well.

Recipe from Jody Cline

Recipe from Liza Jane

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101 Healthy Salad Dressing Recipes

Roasted Poblano Vinaigrette 2 poblano peppers, roasted, peeled and seeded 1/4 medium red onion, chopped 2 Tbs fresh lime juice 3/4 c olive oil 1/2 c spinach 2 tsp honey Salt and freshly ground pepper In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Bring to room temperature before serving. Yield: about 1 1/2 cups

Red Pepper Vinaigrette 1/4 c olive oil 1/2 small onion, minced 1 garlic clove, minced 1 red bell pepper, seeded and minced 2 Tbs red wine vinegar 1 tsp coarse salt 1/2 tsp ground black pepper

Recipe from Gail Shermeyer

Heat olive oil in a small saucepan over moderate heat. Add onion and sauté until soft, about 10 minutes. Add garlic and bell pepper and sauté another 2 minutes. Add vinegar, salt and pepper and heat through. Serve over stuffed cabbage. Recipe from Pat Asher

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101 Healthy Salad Dressing Recipes

Rose's Tomato and Onion Dressing 1 can tomato or fresh tomato wedges (14 1/2 oz.) 1 large sweet onion 2 Tbs herb vinegar (or whatever vinegar you like) 1/2 tsp poppy seeds 1/2 tsp celery seeds 1/2 tsp garlic salt 1 1/2 tsp basil 1 tsp cilantro 1/2 tsp dill weed 1/2 Tbs sugar (more or less to taste) 1/2 tsp citric acid (optional, for a longer shelf life)

Roasted Red Pepper and Chive Dressing 1 sweet red pepper, medium-size 1/2 c prepared roasted red peppers 1/3 c red wine vinegar 1 garlic clove, medium minced 1 c olive oil 1/3 c finely chopped fresh chives 1 dash salt 1 dash white pepper, freshly ground

Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed. Taste, add more vinegar, salt, and/or more sugar to suit individual taste buds. This makes a nice dressing for any kind of green salad.

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste.

Recipe from Mrs. Rose Geiger

Recipe from George Dolese

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101 Healthy Salad Dressing Recipes Sesame Dressing 2 tsp powdered sugar 1/2 tsp paprika 1/2 tsp dry mustard 1/2 tsp salt 1/2 c currant jelly, melted 1/4 c fresh lemon juice 1 Tbs cider vinegar 1 c salad oil 1 Tbs toasted sesame seeds

Samurai Salad Dressing 1/2 c onion, coarsely chopped 1/4 c carrot, coarsely chopped 2 tsp celery, coarsely chopped 1 1/2 tsp ginger, minced 3/4 c soy sauce 1/2 c vinegar 1/4 c lemon juice, fresh 1 1/2 tsp tomato paste Salt and pepper Dash hot pepper sauce

Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice and vinegar. Gradually beat in oil. Add sesame seeds, stir well and refrigerate.

Purée onion, carrot, celery and ginger in blender or processor. Add oil, soy sauce, vinegars, lemon juice and tomato paste and blend well. Season to taste with salt, freshly ground pepper and hot pepper sauce.

Recipe from Lisa Clarke

Sesame Mustard Vinaigrette

Recipe from source unknown

2 Tbs whole grain mustard 2 tsp rice wine vinegar 1/4 tsp sugar 1/4 tsp salt 1/4 tsp pepper 2 Tbs vegetable oil 1 tsp sesame oil 2 Tbs green onions, chopped In a small bowl, whisk together mustard, vinegar, sugar, salt, and pepper. Slowly whisk in the oils. Mix in the green onions. Recipe from source unknown

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101 Healthy Salad Dressing Recipes Sesame Teriyaki Dressing

Shoji's House Dressing

2 Tbs rice vinegar 1 Tbs pure water 2 tsp Teriyaki sauce 1 tsp sesame oil Dash of pepper

3/4 c oil 5 Tbs onion, minced 3 Tbs rice vinegar 3 1/2 tsp light soy sauce 3 1/2 tsp ketchup 3 1/2 tsp water 1 1/2 tsp celery, minced 1 tsp ginger, grated 1 tsp lemon peel 1/2 tsp salt 1/2 tsp ground pepper

Combine all ingredients in a jar or cruet with a tight-fitting lid; shake until mixed well. Shake well before serving. Serves 2-4. Recipe from source unknown

Blend until smooth; store covered. Drain salad well and toss with dressing immediately before serving, or serve dressing on the table. Recipe from Lilia Prescod

Southwestern Vinaigrette 1/2 c extra light olive oil 1/4 c white or rice wine vinegar 1 T lemon juice 1 tsp mustard powder 1/2 tsp oregano 1/4 tsp black pepper 1/4 tsp cilantro 1/4 tsp garlic powder 1/4 tsp cumin

Shallot Dressing 2/3 c pure water 1 tsp arrowroot 1 Tbs Dijon mustard 1/4 c finely slivered shallots 1/4 c sherry vinegar In a 1 to 1 1/2-quart pan, blend water smoothly with arrowroot. Bring to a boil, stirring. Chill (quickly, by setting pan in ice water) and add mustard, shallots, and vinegar. Use, or cover and chill up until next day. Makes about 1 cup.

Shake, chill and serve. Recipe from source unknown

Recipe from Sunset magazine, January 1990

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101 Healthy Salad Dressing Recipes Spicy-Sweet Far East Dressing 1/3 c Pace Picante Sauce 1/4 c orange marmalade 1 Tbs soy sauce 1 tsp finely shredded fresh ginger

Soy-Lemon Salad Dressing

Combine ingredients; mix well. Toss with mixed green salads. Makes about 2/3 c dressing.

1 Tbs grated lemon peel 2/3 c lemon juice 2/3 c Kikkoman soy sauce 4 1/2 tsp sugar 1/4 tsp garlic powder

Recipe from source unknown

Sunset's Thousand Island Dressing

Measure all ingredients into pint jar or cruet. Stir or shake until blended and sugar dissolves; let stand 30 minutes for flavor to blend. Just before serving, stir or shake and pour desired amount over assorted salad vegetables; toss to coat lettuce. Makes about 1-1/2 cups.

1 c mayonnaise 1/4 c chili sauce or other tomato based sauce 2 tsp minced onions 1 Tbs green bell pepper -- minced 1 Tbs pimiento -- minced 2 Tbs sweet pickle relish 1 hard-boiled egg -- finely chop Salt and pepper -- to taste

From Discover Cooking with Kikkoman Sauces

In a small bowl, stir together mayonnaise, chili sauce, onion, bell pepper, pimento, pickle relish and egg. Season to taste with salt and pepper. If desired, thin with a little milk or half and half. If made ahead, cover and refrigerate for up to 1 week. Makes about 1 3/4 cups.

Spiced Plum Salad Dressing 1 4 oz jar plum baby food (usually with tapioca) 1 Tbs soy sauce 1 tsp 5 spice powder ("Chinese") or garam masala 1/2 tsp garlic powder 1 dash white pepper Pure water

Recipe from Sunset All Time Favorite Recipes

Mix together the baby food and seasonings. Thin with water to desired consistency (for pouring, dipping, etc). Recipe from Christina Hulbe

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101 Healthy Salad Dressing Recipes Tahini Dressing 1/4 c tahini (sesame seed paste) 1/2 c pure water, or more 1 Tbs lemon juice, freshly squeezed 1 garlic clove, crushed Mix all ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary. Yield: 12 servings, 3/4 c Recipe from Norman R. Brown

Tangy Ginger Dressing 1/4 c chopped peeled fresh ginger 1/4 c chopped onion 1/4 c chopped celery 1/4 c water 3 Tbs white vinegar 3 Tbs vegetable oil 2 Tbs lemon peel, finely chopped 2 Tbs tomato paste 1/2 tsp sugar

Tahini Dressing with a Bite to It 1/2 c tahini (sesame seed paste) 1/3 c water 1/4 c vegetable oil 2 Tbs lemon juice 1/2 tsp salt 1 green onion (with top), chop (about 1 tablespoon) 2 clove garlic, crushed 4 to 6 drops red pepper sauce

Combine all ingredients in blender. Blend on high until smooth, about 2 minutes. Season dressing to taste with salt and pepper. Recipe from source unknown

Tahini is a popular food from the Middle East made from sesame seeds. Place all ingredients in blender or food processor. Cover and blend on high speed, or process, until mixture is smooth. Makes about 1 cup. Recipe from source unknown

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101 Healthy Salad Dressing Recipes Thai Style Ginger Lime Dressing 3 Tbs lime juice 2 Tbs rice wine vinegar 3 Tbs peanuts 1 piece ginger, grated 1 small red chilies, minced 2 Tbs soy sauce 1 Tbs brown sugar 1 Tbs coriander, or mint 2 Tbs pure water Place all ingredients in a blender or food processor and process until thoroughly smooth.

Tequila Lime Caesar Salad Dressing

Recipe from Angela

2 Tbs Dijon-style mustard 2 Tbs pureed garlic 2 c Parmesan cheese; grated 4 Tbs Rose's Lime Juice 1 1/2 c red wine vinegar 1 oz Cuervo gold tequila 1/2 c Worcestershire sauce 2 c olive oil 8 anchovy fillets

The Ultimate Salad Dressing 1 tsp dry mustard 1/2 tsp salt 1/4 tsp pepper 1/2 tsp sugar 1 tsp dried oregano 2 Tbs parsley 2 Tbs minced onions 1 Tbs minced garlic cloves 1 Tbs minced sweet red peppers 4 tsp lemon juice 4 tsp white wine vinegar 1/2 c light oil

In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire sauce, mustard and 1/2 c olive oil. Add vinegar to the paste and pulse, slowly drizzling in remaining oil. Season with freshly cracked black pepper.

In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavors. Whisk again before using. Dressing can also be made in food processor -- use pulse setting.

Recipe from Chile Pepper magazine

Recipe from The Ultimate Warrior

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101 Healthy Salad Dressing Recipes Toasted Walnut Dressing 2/3 c walnut oil 1/2 c toasted walnut halves 2 Tbs orange juice 2 Tbs balsamic vinegar 1 shallot, minced 1 tsp Dijon-style mustard 1/2 tsp salt 1/2 tsp pepper In a food processor puree all ingredients until well combined.

Thyme and Thyme Again Dressing

Recipe from Garret Houseman

1/2 c olive oil 1/4 c red wine vinegar 1/4 c crumbled feta or goat cheese 1 garlic clove (or more), minced or crushed 1 Tbs Dijon-style mustard 2 Tbs finely minced fresh thyme 1 Tbs minced fresh marjoram 1 Tbs minced fresh oregano 1 tsp honey or sugar 1/2 tsp white pepper 1/8 tsp salt

Tzatzika Dressing 1 cucumber 2 Tbs onion, grated 1 c clove, minced 1/2 c sour cream 1/2 c yogurt, plain low-fat Salt Pepper, white

Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks. Makes 1 c

Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings.

Recipe from The Herb Companion, August/September 1993

Recipe from source unknown

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101 Healthy Salad Dressing Recipes Victoria's Beetnut Dressing 1 cup almonds 1 cup raw, chopped, peel beets 1-1/4 cup fresh carrot juice 4 Tbs fresh squeeze lemon juice

Very Warm Garlic Balsamic Dressing

Grind almonds to a powder in your blender. Add beets, carrot juice, and lemon juice. Blend until smooth and creamy. Serve on top of a salad for a light lunch or dinner.

8 to 10 large cloves garlic, diced into 1/4 to 1/2 inch slices 1/2 c fruity extra-virgin olive oil 6 to 7 Tbs high-quality commercial balsamic vinegar 4 to 5 Tbs red wine vinegar 1 1/2 Tbs dark brown sugar Salt and freshly ground black pepper

Recipe from Victoria's Living Well Cook eBook

Zero Salad Dressing

In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and barely blonde. (If it darkens, it will turn bitter. Throw everything away and start again.) Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes. Taste by cooling a sample first (it will be scorching), and seeing if there's soft acidity and good sweet/tart balance. If too acid, continue simmering. If acid is lacking, add a little more vinegar. Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary. Heat up and spoon over salad.

1/2 c tomato juice 2 Tbs lemon juice or vinegar 1 Tbs minced onion 1/8 tsp salt 1/8 tsp oregano 1 dash pepper 1 dash garlic powder (optional) Combine all ingredients in jar with tightly fitted top. Refrigerate several hours. Shake well before using. Note: This dressing may be kept for several weeks refrigerated in a closed container. Yield 1/2 cup. Recipe from source unknown

Recipe from The Heartland Of Northern Italian Food by Lynne Rossetto Kasper

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101 Healthy Salad Dressing Recipes

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