Stretch salad dressing

Stella1964

Joined: Sep 10
Posts: 56

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Posted: 02 Jul 2012, 06:58
Ive always been frustrated with using salad dressings. One tablespoon serving is rarely enough to coat the salad but I also didn't want to keep adding more of it so I found a good compromise. I add unsweetened almond milk to my dressings to stretch the flavor and coverage! If you're conscious of cals, this is a negligible addition.
mmpearce

Joined: May 11
Posts: 82

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Posted: 02 Jul 2012, 08:49
Sometimes I make vinaigrette using normal oil/vinegar proportions, then dilute it with seasoned rice vinegar.

I did that this weekend on a salad with mixed greens, sliced rotisserie chicken breast, tomatoes, radishes, basil and a few shavings of fancy parmesan cheese and both of my non dieting companions really enjoyed it and didn't seem to notice.
Stella1964

Joined: Sep 10
Posts: 56

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Posted: 02 Jul 2012, 10:32
Sounds yummy!!
BethanMai

Joined: Jul 12
Posts: 7

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Posted: 02 Jul 2012, 14:09
A solution i've found with trying to cover my salad but NOT drench it in unnecessary calories, is to use Fry's light 1 cal salad dressing! It sprays an even coverage all over, and racks up only a couple of calories at a time! The balsamic is my favourite, but they also do a caesar!

http://www.frylight.co.uk/saladlight.html
Hoser

Joined: Jul 10
Posts: 2,052

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Posted: 02 Jul 2012, 15:39
I refuse to eat bottled salad dressings, since I don't like the chemical-laden nature of them. A basic vinaigrette is really easy to make, and I often blend in some applesauce to stretch it farther without adding as many calories as oil would.
NCNOLE

Joined: Feb 11
Posts: 1,218

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Posted: 02 Jul 2012, 17:15
I have started using just vinegar mostly. I have some flavored balsamic vinegars - honey ginger, pumpkin spice, strawberry, fig, seasoned rice vinegar. I sometimes add olive oil and mix, but often just use the vinegar to save on calories. When I use regular dressing, I limit it to 1 TBSP and dip my fork in the cup - I usually have some left over and I eat fairly large salads.

You could try adding fruit to your salads to give more flavor- I use no sugar added mandarin oranges or pears - 20 calories for 1/2 serving. Also try craisins, dates, sunflower seeds... Those add flavor. You could use lemon juice too.
Senior Gone...

Joined: Jul 12
Posts: 4

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Posted: 11 Jul 2012, 07:28
If I want to make a creamy salad dressing I don't use mayo but plain greek yogurt. It makes it tangy.
Katred12

Joined: May 12
Posts: 114

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Posted: 25 Jul 2012, 13:06
right now I'm eating a salad with a dressing made of Balsamic Vinegar and of all things, Cultured Coconut milk, and a little salt. it works, low cal, low carb, tasty and my salad isn't dry. You can have as much as you'd like and if you get to 10 calories I'd be surprised. You can buy it at whole foods or, for example in my area Vitamin Cottage.

Travel is fatal to prejudice, bigotry, and narrow-mindedness. - Mark Twain

Katred12
Ceebee

Joined: Sep 09
Posts: 457

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Posted: 25 Jul 2012, 14:30
I find that if you dress only the lettuce your dressing is easier to spread around and it goes further.. I can dress3 cups of mixed greens with one tsp of olive oil. then I put the rest of my salad stuff on there. I dont feel tomatoes, or chicken, or chick peas or beets or cheese need dressing at all.. just the leaves. That has worked really well for me.. of course it does not work when you go out.. Razz




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