1/2 cup vegetable oil
1/2 cup raspberry wine Vingré
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
In a jar with a tight lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Calories per serving: 118
Yogurt Honey Mustard Dressing
1 cup plain yogurt
1/4 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon celery seed
Mix yogurt, honey, mustard and celery seed in a small bowl.
Refrigerate at least 1 hour before serving.
¼ liter of low fat plain yogurt
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, whisk the yogurt and lemon juice until smooth.
Then, mix in the mustard, parsley and chives.
2 tablespoons apple cider vinegar
1 tablespoon chopped onion
¼ cup water
2 tablespoons cold apple juice
1 clove garlic, halved
1 tablespoon honey
1/2 teaspoon crushed dried basil
1/2 teaspoon dried oregano, crushed
a pinch of white pepper
2 canned artichoke hearts
(packed in water), rinsed, drained
Mix all ingredients in a blender
or food processor until pureed.
Red-Green Pepper and Basil Dressing
1 large red pepper (bell)
½ liter of non-fat cottage cheese
3 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped basil
1 tablespoon chopped chives
Roast some hot peppers with tongs and low flame, turning them until all parts are browned. Place them in a brown paper bag or in a container with a lid and steam-off the skin of the pepper. Peel and remove the seeds. Put the cottage cheese, pepper, garlic, lemon juice, salt, pepper and chives and basil in blender until well blended, smooth and creamy.
Chinese Salad Dressing
1 cup nonfat yogurt (or soy yogurt)
3 tablespoons rice vinegar
1 tablespoon tarragon
1 tablespoon curry powder
Mix all ingredients, and
let sit for one hour
to allow the ingredients to season.
1/4 cup buttermilk powder
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon dried parsley
1 teaspoon chives
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups low-fat plain yogurt
Mix the butter, garlic powder, dill, parsley, chives, onion powder, pepper, and salt to taste, mix vigorously until the ingredients are evenly distributed. Stir in yogurt slowly, until all ingredients are thoroughly mixed in.
Refrigerate for 1 hour, and remove any whey before serving.
Citrus Garlic Dressing
Mix equal parts of lemon juice, orange juice and lime juice. Add chopped fresh garlic, fresh dill, herbs and a pinch of sea salt.
Let it sit for one hour to allow the flavors to blend, and serve over a salad.