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Non-Fat Salad Dressing Bursting with Flavor

Posted May 06 2009 1:17pm

Have you ever tried Low Fat Mayonnaise? Seriously, who’s evil invention was that stuff??!! The new fitness plan we are on calls for a leaner menu. And while almost all of the food/recipes are completely whole food based, they do call for a couple of ingredients that I might not normally purchase … one being low fat mayo.

At first, I thought I could get away with using the regular stuff or Vegenaise (the grapeseed oil one is our household favorite), but it is about 4 times the fat of the low fat version (over budget). So I thought, what the heck. Trader Joe’s had a good price on a light version with all natural ingredients (unfortunately only available in the larger size), so we decided to give it a go. Biggest mistake ever!

It was to be used in making tuna salad (destroyed my good quality tuna), chicken salad (skipped it after tasting what it did to the tuna), and a ranch salad dressing (I just won’t go there). The gelatin-like texture and odd overly-lemon but not quite there taste were just not my cup of tea. My husband dealt, but I shrieked and grumbled for days about how horrible the stuff was.

Not wanting to listen to my own whines anymore, I set out to find a new salad dressing that would still offer a low fat profile. And thanks to All Recipes, I found a winner. This tangy dressing is able to hold its own against a bed of greens, but is sweet and pleasant enough to keep you shoveling those greens down. I highly recommend it.

Non-Fat Curry Salad Dressing

Sweet and Tangy Non-Fat Curry Vinaigrette
Adapted only slightly from All Recipes

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Rice Vinegar
  • 4 Teaspoons Honey or Agave Nectar
  • 1 Teaspoon Curry Powder
  • 2 Teaspoons Dijon Mustard

Whisk everything together in a small bowl, and douse liberally over your favorite salad.

Note: The original recipe said to season to taste with salt and pepper, but I felt these additions unnecessary. If anything, maybe some fresh ground pepper over the salad after the fact. Also, they said 6 servings, I don’t quite agree, see below …

Yields 4 servings

 

Now, if anyone has an idea for how to use up the other 3/4 jar of low fat mayo lurking in our fridge, please do tell!

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