Nytes Low Fat Saladpotato Salad Dressing Recipes

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NYTE'S LOW-FAT SALAD/POTATO SALAD DRESSING



Nyte's Low-Fat Salad/Potato Salad Dressing image

After several comments on the dressing used on my Recipe #259430, I decided to post the dressing separately.

Provided by Nyteglori

Categories     Salad Dressings

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

3 tablespoons low-fat sour cream
2 tablespoons low fat cottage cheese
1 tablespoon parsley, chopped
3 drops Tabasco sauce
3 drops lemon juice
salt and pepper

Steps:

  • Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth.
  • Add parsley, salt and pepper and blend a few seconds longer.

Nutrition Facts : Calories 43.6, Fat 3, SaturatedFat 1.9, Cholesterol 9.9, Sodium 70.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 2.6

10 MINUTE LOW-FAT POTATO SALAD



10 Minute Low-Fat Potato Salad image

Potato salad from scratch in just 10 minutes, and it's low fat too. I love the creamy taste of the dressing, and the olives compliment the mustards. This can easily be double to accommodate a larger family, however it would take about 5 minutes longer to prepare.

Provided by Random Rachel

Categories     < 15 Mins

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes (kiwi sized)
1/2 cup plain fat-free yogurt
1 tablespoon salad dressing (or mayo)
1 tablespoon Dijon mustard
1 tablespoon spicy mustard
1 pickle (or 1/4 cup relish)
1/4 cup sliced green olives (with pimentos)

Steps:

  • Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
  • Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
  • Dice the pickle, add it and the olives to the dressing mix.
  • When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
  • Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

Nutrition Facts : Calories 275.5, Fat 3, SaturatedFat 0.5, Cholesterol 3.9, Sodium 565, Carbohydrate 55.1, Fiber 7.2, Sugar 6.3, Protein 9

LOW FAT SALAD DRESSING



Low Fat Salad Dressing image

Make and share this Low Fat Salad Dressing recipe from Food.com.

Provided by phidaux

Categories     Salad Dressings

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 9

2 tablespoons rice vinegar
2 tablespoons lemon juice
2 tablespoons mojo criollo
5 tablespoons gluten-free soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
2 tablespoons sesame oil
2/3 cup soy mayonnaise
1 dash kelp

Steps:

  • Mix all ingredients together in a shaker and shake until well mixed. Very nice on green salads.

Nutrition Facts : Calories 83.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 3.5, Sodium 52.1, Carbohydrate 1.1, Sugar 0.6, Protein 0.1

LOW-FAT POTATO SALAD



Low-Fat Potato Salad image

This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.

Provided by LUv 2 BaKE

Categories     Potato

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 14

6 -8 medium potatoes, unpeeled, cooked and cooled slightly
1/4 cup low-fat French dressing (the bottled kind)
1 cup celery, chopped
1/2 cup dill pickle, chopped
1/2 cup red pepper, chopped
1/4 cup green onion, finely chopped
1/2 cup radish, thinly sliced
1/2 cup light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground pepper
4 hard-cooked egg white or 3 whole hardboiled egg

Steps:

  • Peel warm potatoes; cut into cubes.
  • Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
  • After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
  • In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
  • Pour dressing over salad; toss; stir in egg whites.
  • Cover salad and refrigerate at least 4 hours or overnight.
  • Before serving, if desired, sprinkle with paprika.

Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5

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