Please give me your oil and vinegar dressing recipes

[Dreamchaser]

I'd like to start eating healthier salad dressing. Meaning homemade dressing instead of the jar stuff with soybean oil in it. I'd like to know how to made good oil and vinegar dressing. How much do you use of everything and what kind of oil, vinegar and spices do you use??

[Criosa]

I make salad dressing the way my mother-in-law did. I just sprinkle everything right on the top of the salad, and toss it. After I assemble the salad, I pour virgin olive oil on (guessing at about 1 tbsp for each 2 or 3 cups), then I sprinkle on garlic powder, basil, balsamic vinegar (~1 or 2 tsp each serving - look for the lowest carbs, or use red wine vinegar), a half packet of splenda per serving (opt) or 2 pkt for our whole family of 7, salt and pepper. It's our favorite dressing. With a sea food salad I mix up these in a bowl: mayonnaise (you'll have the soy here, unless you make your own) mixed with a little less sour cream, 1 or 2 Tbsp. lemon juice, 1 tsp (?)worchestershire sauce, salt to taste, and enough LC catsup to give it a nice pink color. I'm guessing at these measures, I don't measure a lot of things that I make often.

[BettyR]

Hot Bacon Salad Dressing

6 slices bacon
1/2 cup sliced onion
1/4 cup white wine vinegar
1/4 cup water
2 packets Splenda
1/2 teaspoon salt

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
Pour on salad
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Vinaigrette Dressing

6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1/2 teaspoon mustard powder
1 teaspoon dried oregano

Combine all ingredients in a jar with cap, shake well until well blended.
Leave to cool in fridge for an hour or so before serving.

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Garlic Vinaigrette Dressing

1 1/2 cups olive oil
1/4 cup vinegar-any kind you prefer
3 cloves of crushed garlic
2 packets of Splenda
1/2 teaspoon mixed Italian herbs
1 pinch salt
1 pinch pepper

Combine all ingredients in a jar with cap, shake well until well blended.
Leave to cool in fridge for an hour or so before serving.

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Italian Salad Dressing

1/4 cup distilled white vinegar
3 Tbls. water
2 packets of Splenda
1 tsp. lemon juice
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. fresh ground black pepper
1 tsp. dried parsley flakes OR 2 tsp. fresh chopped parsley
1/4 tsp. ground basil OR 1/2 tsp. fresh chopped basil
1/4 tsp. ground oregano OR 1/2 tsp. fresh chopped oregano
1/4 tsp. ground thyme OR 1/2 tsp. fresh chopped thyme
1/2 cup olive oil

-In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
-Add oil and shake to mix.
-Store covered in the refrigerator.

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This is not a Vinaigrette but I had to add it in because it's so good on Shrimp Salad and Cob Salad.

This is my kids favorite salad dressing, I've been making it for years, the only thing I changed in the recipe is that I use low carb ketchup and Splenda instead of the high carb ketchup and sugar.

I usually double the recipe and use the whole jar of mayonnaise and then pour it back into the mayo jar. It doesn't all fit of course but the left over is used up at supper. My kids go through this stuff so fast it's a waist of my time to make less.


Thousand Island Dressing

2 cups of no sugar mayonnaise--or you can make your own
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 tablespoon minced dehydrated onion or onion powder
2 tablespoons low carb ketchup
1-1/2 tablespoons dill pickle relish
2 tablespoons white wine vinegar
1 packet Splenda

Mix all ingredients together very well and refrigerate for 30 minutes before serving. Keeps well in a covered container in the refrigerator for several weeks with no loss in flavor.

[Charski]

I use 1/3 vinegar and 2/3 olive oil, and add spices to taste.

My favorite combinations are: part Balsamic and part red wine vinegar, half Extra Virgin Olive Oil and half regular; about 1/2 tsp. garlic salt, 1/4 tsp. freshly ground pepper, and a teaspoon of crushed dried basil. Shake it all together really well.

It's also good with about a tablespoon of grated Parmesan cheese in it!

Another favorite is extra-light olive oil (nearly tasteless) and a teaspoon of toasted sesame oil, about a teaspoon of soy sauce, a half teaspoon (or to taste) of Splenda, a little grated fresh or dry ginger, and rice vinegar - mix them up to taste. Makes a dandy Oriental style dressing which is particularly good over spinach salad!

Char

[CarolynF]

My very favorite dressing is:

1/4-1/2 cup olive oil
2 Tbs. any kind of vinegar
2 Tbs. Splenda
Any herbs..Italian seasoning, chives..whatever herb you like..

Stir or shake..Yummm...

Keep tasting until you find the right combo of vinegar and oil..
and if you like it less sweet, then add less Splenda..

My favorite is very simple:

1/3 C white vinegar
2/3 cup canola oil
1 tbsp dijon mustard
1/2 - 1 tsp salt (to taste)

I use this with mesclun, crumbled blue cheese and toasted pecans....my favorite salad.

[Aediekins]

Asian dressing

1/2 cup oil
3-4 Tablespoons Rice Vinegar (or any white vinegar will do)
1/2 teaspoon each of ginger, garlic, onion powders
1 Tablespoon sesame seeds
2 packets of splenda or 2 tablespoons granular

Shake in a jar or whisk in a bowl until combined and pour over salad.

You can whisk in a 1/2 teaspoon of xanthan gum so it won't separate if you are storing it.

[Dreamchaser]

Thanks so much everybody! I plan on experimenting with lots of different healthy dressing recipes. So I appreciate all of these. And for anyone who might not know, Dr. Atkins didn't recommend using balsalmic vinegar because it contains sugar. Looking forward to trying these. Keep em comin!

[Criosa]

True balsamic is higher in carbs because of the sweet grapes it is made from, but is very expensive. The kind I buy is the grape must, mixed with red wine vinegar, which is cheaper, and lower in carbs.

[Dreamchaser]

bump

[Charski]

That's why I blend balsamic with other vinegars. It really doesn't take a lot of it for the flavor and I reduce the total recipe carbs by combining it.

I also use a good quality balsamic which is better-flavored, generally speaking, than the cheaper ones. Kinda like wine!

Char

[Dreamchaser]

bump

[5cats4me]

For a great greek salad mix 1/2 envelope of Good Seasons Italian with 1/2 envelope Good Seasons Garlic and Herb and using the Good Seasons carafe fill to the vinegar line with apple cider vinegar and use whatever oil you want, in your case, soybean oil (I use olive). DO NOT USE ANY WATER, even though there is a fill line for water, just use the vinegar.
Chop some romaine lettuce and top with crumbled feta, red onion slices and black olives. Serve with chilled dressing.

I LOVE THIS SALAD! I made someone give me the recipe at a party I loved it so much!

[Dreamchaser]

Thanks 5cats Bumpin for more !

[Dreamchaser]

Anybody else??

[bernie]

I actually make an oil and lemon juice dressing.

1 part olive oil
1 part lemon juice
1 clove crushed garlic
salt and pepper to taste
dried oragano to taste



Bernie

[Dreamchaser]

bumpin for more

[5cats4me]

I also like the flavor of terragon vinegar and olive oil sprinkled on a big salad and tossed with grated parmesan cheese.