5 Low Fat Salad Dressing Recipes For Your Healhty

Low Fat Salad Dressing Recipes-Salad is one of the healthy food that is recommended to maintain the health of the body. To make it more interesting, we can add salad dressing. Salad dressing can be a source of flavor and texture enhancer for our salads.

There are various dressings for salads, namely mayonnaise, parmesan cheese, and other ingredients such as egg yolks, lemon juice, Worcestershire sauce, anchovy, mustard sauce, and more.

Sadly Mayones and cheeses are packaged with fat, which are high in calories and can lead to weight gain if we eat too much. To keep the diet running smoothly, replace the dressing with a healthier ingredient.

Low Fat Salad Dressing Recipes

Here's how to make 5 low fat salad dressing recipes: 


1. Garbanzo Bean, Tuna and Onion Salad with Lemon-Cream Dressing


Ingredients:

  • 1/4 cup plain non-fat yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 6-ounce can solid white tuna in spring water, drained
  • 2 tablespoons fresh lemon juice
  • 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1 cup chopped sweet onion (such as Maui)
  • 1 cup chopped celery
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh Italian parsley

Methods:

Mix yogurt, mayonnaise, mustard, and lemon peel in a small bowl with a whisk to blend. Coat tuna with lemon juice in a large bowl by tossing. Mix in garbanzo beans, onion, celery, tomatoes, parsley, and yogurt dressing to the bowl. Toss to blend. Add pepper and salt to taste. (Can be prepared 6 hours ahead. Cover and chill.)


2. Rotini and Tuna Salad 


Ingredients Salad:

  • 12 ozs tuna in water, drained and flaked
  • 2 1/2 c rotini pasta, uncooked
  • 1 c frozen green peas, thawed and cooked
  • 1 c celery, sliced
  • 1/2 c bell peppers, chopped
  • 1/2 c onions, chopped

Ingredients Dressing:

  • 1 c fat-free mayonnaise
  • 3 tbsp lemon juice, bottled
  • 1/2 tsp thyme
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Methods:

Cook pasta according to directions on the package. Rinse pasta with cold water and drain. For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well. For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well. Gently stir dressing into the salad. Cover and refrigerate for 1 hour.


3. Mandarin Orange Salad With Kiwi


Ingredients: 

  • 6 cups mixed salad greens
  • 2 kiwi fruits, peeled and sliced
  • 1 11-ounce can mandarin oranges, drained
  • 2-3 thin slices of red onion

Methods:

Rinse the salad greens thoroughly and dry. Arrange greens on 4 individual plates. Scatter the kiwi, mandarin oranges, and red onions attractively on top. Serve with Orange Balsamic Dressing.


4. Fresh Corn Salad


Ingredients:

  • 4 cups barley, cooked
  • 1 cup frozen corn, thawed
  • 1 cup green onion, sliced
  • ½ cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • ½ lime peel, grated
  • 2 Tbs lime juice
  • ½ cup balsamic vinegar
  • 3 Tbs vegetable oil
  • 1 ½ tsp dill weed
  • ½ tsp salt

Methods:

  1. Prepare barley according to package directions. Let cool.
  2. Combine barley, corn, onion, and peppers in a large bowl.
  3. To prepare to dress, combine lime peel, juice, vinegar, oil, salt, and dill in a small bowl. Whisk to blend.
  4. Pour dressing over corn mixture. Toss well.
  5. Cover and refrigerate.


5. German Potato Salad


Ingredients:

  • 1 Pkg. frozen vegetarian bacon; thawed and chopped
  • 1 Tbsp flour
  • 1/4 cup of sugar
  • 1/3 cup of white vinegar
  • 2/3 cup of hot water
  • 2 pounds of white potatoes, boiled for 25 minutes, covered until just tender
  • 8 to 10 green onions; finely chopped (1 cup)
  • 1/2 tsp of salt
  • 1/8 tsp ground black pepper

Methods: 

  1. In a non-stick skillet, cook bacon over low heat, continually stirring for about 8 minutes or until crispy. 
  2. Add flour and stir for about one minute. 
  3. Combine sugar, vinegar, hot water, and add to bacon mixture. 
  4. Cook, constantly stirring, until sauce thickens 
  5. Drain potatoes well, cool, peel, and slice. Add to the sauce along with the salt, onion, and pepper. 
  6. Serve warm or chilled.

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