FRESH BASIL AND BALSAMIC LOW FAT SALAD DRESSING
This recipe makes enough dressing for a week's worth of salads for a family of 4. You will need a 1 quart jar with a tight-fitting lid. Adapted from a recipe by Lynne Rossetto Kasper .
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in a jar and add remaining ingredients. Shake up and season as needed with salt and pepper. Store in a cool place. Each night simply shake it up and pour over a salad.
- Variations:
- For Thai-style dressing that is good over rice noodles, grains or vegetable salads, blend 1/2 cup dressing with 1 tbls. minced fresh chile, 1/4 cup minced fresh cilantro, 1 tbls. brown sugar, 1/2 cup crushed peanuts.
- For ranch dressing: blend 1/3 cup of dressing with 1/3 to 1/2 cup buttermilk.
Nutrition Facts : Calories 1106.8, Fat 110.2, SaturatedFat 15.1, Sodium 711.1, Carbohydrate 32.3, Fiber 4.8, Sugar 18, Protein 4.7
TOMATO BASIL SALAD WITH BALSAMIC DRESSING
I got this recipe from The New American Heart Association Cookbook. Low fat, low calories, great taste...what's not to love! I usually add more cheese. Refrigerate the tomatoes for at least an hour before serving to let them soak in all that wonderful dressing!
Provided by Grammy Charlotte
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For salad, arrange tomato slices on a large plate or platter. Sprinkle with basil.
- In a small bowl, whisk together dressing ingredients. Pour over tomatoes.
- Sprinkle with cheeses. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 51.1, Fat 3.1, SaturatedFat 0.7, Cholesterol 2.3, Sodium 28.7, Carbohydrate 4.7, Fiber 1.1, Sugar 3.3, Protein 1.6
BASIL-BALSAMIC VINAIGRETTE
Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
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