Salad With Oil Free Dressing Recipes
OIL FREE SALAD DRESSING
Because of my stomach problems, indulging in oily salad dressings is not an option. Tonight i decided to end the bland salad and add some flavor without the oil and fat. This recipe is the perfect amount for 2 people and takes no time at all to make.
Provided by YoungOne16
Categories Salad Dressings
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients into a jar with a lid.
- Put lid on jar and shake to combine.
Nutrition Facts : Calories 10.8, Fat 0.1, Sodium 2.6, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1
CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING
The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.
Provided by French Tart
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
- Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
- To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
- When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
- Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
- Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
SALAD WITH OIL-FREE DRESSING
"This dressing is a treat for anyone who likes a refreshing salad topper with a big herb flavor," remarks field editor Ellen Benninger of Stoneboro, Pennsylvania. "Even without oil, it's thick and satisfying."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1/3 cup.
Number Of Ingredients 10
Steps:
- In a small bowl, combine pectin, herb of choice, sugar substitute, mustard, salt and pepper. Stir in water, vinegar and garlic. Chill. Serve over greens and vegetables of your choice. Refrigerate leftovers.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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