Try these homemade salad dressing to spruce up your everyday
salad. Use a food processor or
blender to whip it up. Each recipe
makes 1 to 1 ¼ cups dressing, and dressing will keep at least 3 days in
refrigerator.
Roasted Red Pepper
1 cup jarred roasted red peppers
¼ cup extra-virgin olive oil
3 tbsp sherry vinegar
2 cloves garlic
1 tsp smoked paprika
¼ tsp salt
¼ tsp freshly ground pepper
Nutritional Content 2 tbsp: 96 calories, 7g fat, 1g
saturated fat, 5g carbs, 0g fiber, 242mg sodium
Cilantro-Lime
1 cup cilantro
½ cup canola oil
½ cup lime juice
2 small cloves garlic
1 medium jalapeno pepper, halved and seeded
1 tsp ground cumin
1 tsp sugar
1 tsp salt
Nutrition Content 2 tbsp: 106 calories, 11g fat, 1g
saturated fat, 2g carbs, 0 g fiber, 234mg sodium
Raspberry-Tarragon
1 cup fresh raspberries
½ cup walnut oil or canola oil
1/3 cup raspberry vinegar or other fruity vinegar
¼ cup chopped shallot
¼ cup fresh tarragon
½ tsp salt
¼ tsp sugar
Nutritional Content 2 tbsp: 110 calories, 11g fat, 1g
saturated fat, 2g carbs, 1g fiber, 120mg sodium
Estelle L Benoit, RDN, LDN
EatingWell August 2013