Homemade Salad Dressings?

[Beeb]

I would love to start a thread with homemade salad dressings from all our wonderful LC chefs on here!

How about it, my LCFs? I would start but I don't have any recipes! :blush:

[Deb]

good idea Linda

[Deb]

from my good friend Sooz...

....

Hope you'll like the soup Mel. My boys sure do!

Here is a little salad we are having next week.

Spinach Salad With Warm Bacon Dressing

Salad
10 -12 ounces fresh spinach, washed and torn into bit-size pieces (I use the pre-packaged baby spinach)
1/4 cup minced red onion

Dressing
6 slices bacon, chopped
1/4 cup cider vinegar
1/4 cup Splenda granular
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper

[Deb]

.1000 Island Dressing

mayonnaise
low carb ketchup
dill pickle relish or finely chopped pickle
dash of Worcestershire sauce
squeeze of lemon juice
Splenda to taste
dash of black pepper
horeseradish or cayenne, for a kick if you want

Makes a great breadless Reuben or dressing for a wedge of Iceberg too.
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[ravenrose]

My recipe is just a tip: If you are going to use commercial dressings, dilute them 50/50 with water and perhaps add a bit more vinegar if that seems insipid. Most dressings are too thick--more like a dip. Dressings should be thin enough to lightly coat the leaves when you toss the salad with it, not sit in glops on the top!

[Susan_C]

Not a recipe, but how I dress most salads at home is some salt and pepper, followed by a good drizzle of olive oil, followed by a liberal fresh squeeze of lemon juice (1/2 lemon for a dinner plate size salad), and then a whole lot of crumbled blue cheese.

[theredhead]

Linda Sue has some good recipes on her site. I made this one last week and like it better than Hidden Valley Ranch.

Linda's Low Carb Menus & Recipes

[Dottie]

I mix 1/2 sour cream and 1/2 mayo with some vinegar or lemon juice, then toss in garlic and whatever herbs I need to use up, then puree with an immersion blender lol
Makes a wonderful creamy dressing (go equal parts evoo or another oil and water for a non-creamy herb dressing).

[LindaSue]

This makes the same dressing that Laurie tried:

RANCH-STYLE SALAD DRESSING MIX
1 tablespoon buttermilk powder
1 packet True Lemon *
1/2 teaspoon granular Splenda
1/8 teaspoon xanthan gum
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dill
1 teaspoon freeze-dried chives
Pinch cayenne

Mix well and store in an airtight container in the refrigerator (see my comments below). This makes about 7 teaspoons dry mix. To prepare the dressing, whisk the mix into:

1 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup water

Chill a couple hours to allow the flavors to develop and for the dressing to thicken. Add 1 tablespoon minced fresh parsley, if desired.

Makes about 2 cups dressing

* The equivalent of 1 1/2 teaspoons lemon juice or vinegar. If you can't get True Lemon, just add 1 1/2 teaspoons real lemon juice or white vinegar when you add the wet ingredients.

NOTE: 1 packet of dry Hidden Valley Ranch Dressing mix has 16 net carbs.

Per Batch Dry Mix: 42 Calories; trace Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
Per Batch Prepared Dressing: 1948 Calories; 209g Fat; 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18g Net Carbs
Per 1 Tablespoon Dressing: 61 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
Per 2 Tablespoons Dressing: 122 Calories; 13g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

[LindaSue]

This one's pretty good too:

SMOKY THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons sugar free sweet pickle relish
2 tablespoons low carb ketchup
1 teaspoon horseradish
1 teaspoon mustard
1/2 teaspoon liquid smoke

Mix all ingredients well.

Makes 13 tablespoons

Per Tablespoon: 62 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

[Charski]

Our favorite is Rocky Point French, which to me is more Italian, but that's what the restaurant it's named for called it!

8 oz. good quality extra-virgin olive oil
4 oz. red wine vinegar
1 tablespoon dried basil, crushed in the palm of your hand to release the oils
1 teaspoon garlic powder
1 teaspoon freshly-ground pepper
1 teaspoon MSG (you can omit this and use garlic salt in place of the garlic powder)

Shake all together in a jar with a secure top. No need to refrigerate. Shake again before using to dress your salad.

[maru2]

Anyone have a good French or Russian recipe?

[LindaSue]

Originally Posted by maru2

Anyone have a good French or Russian recipe?

Like this?



RUSSIAN DRESSING
6 tablespoons Splenda or equivalent liquid Splenda
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup low carb ketchup
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed

Put all of the ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using.

Makes about 20 tablespoons

Per 2 Tablespoons: 104 Calories; 11g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 208 Calories; 22g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per Batch: 1042 Calories; 110g Fat; 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 16g Net Carbs

[maru2]

Oh yes Linda, Thank you so much

[handbells]

My favorite dressing. Had it in New Orleans and wouldn't leave without the recipe!

Sensation Salad Dressing

4 oz Romano cheese, grated
2 tbsp bleu cheese, grated (I usually use crumbles and I up it a bit because I love bleu cheese!)
2 cloves garlic, finely minced
3 tbsp fresh lemon juice
1/3 c olive oil
2/3 c vegetable oil
s&p to taste

Mix all together and refrigerate. Stir will before using. Spoon over salad and toss, toss, toss. A little goes a long way!

[litehousepat]

Made Linda Sues Russian dressing and it is soooo goood!! Easy to make too!!
Pat

[Princessdmw33]

Originally Posted by LindaSue

Like this?



RUSSIAN DRESSING
6 tablespoons Splenda or equivalent liquid Splenda
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup low carb ketchup
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed

Put all of the ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using.

Makes about 20 tablespoons

Per 2 Tablespoons: 104 Calories; 11g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 208 Calories; 22g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per Batch: 1042 Calories; 110g Fat; 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 16g Net Carbs

That sounds yummy!

[christyjo]

Great thread, great recipes. I read lots, don’t post much, but here are a few of our faves. A trend for the sweet ones but they are all terrific. The honey ones probably won’t work for those who don’t like sugar alcohols, but we have no problems.
Honey Mustard Dressing
1 ½ cups mayo
½ cup sf honey (find it at Walmart)
¼ cup Dijon mustard (we prefer the coarse ground style but any of them work)
Whisk well.

Honey Lime Dressing
1/2 C sf honey
1t dry mustard
1t salt
½ C cider vinegar
¼ C lime juice
1/4C diced white onion
1C canola oil
place all ingredients except oil in a food processor except the oil and
blend until smooth. Slowly add the oil until it is well incorporated
into the dressing.

Poppy Seed Dressing
1 cup oil (your choice, I use canola or whatever I have)
1-2 T chopped onion
½ cup cider vinegar
1/3 cup sweetening equivalent (I use Sweetzfree or Splenda)
1 T dry mustard
1 Heaping T poppy seed
Dump it all in the blender.

Good Seasons (dry mix in the package, as the package directs) Italian. (not a recipe, just an opinion…).

christyjo