Jet Fuel 5 Calorie Salad Dressing
This fat-free salad dressing used at Canyon Ranch is from a book called Jet Fuel, The New Food Strategy for the High Performance Person, published in 1984. Don’t worry about the vintage origins — this isn’t one of those old recipes from a musty thrift-store cookbook your grandmother used. This dressing has remained so popular with guests at Canyon Ranch that they keep it on the menus — and still call it Jet Fuel Dressing. The flavor is better if the combination is made the day before you plan to use it, allowing the flavors, especially optional add-ins, to marry.
Servings: 16 Servings
Calories: 10kcal
This fat free salad dressing has been on the map and menu at Canyon Ranch for decades, and best of all, it can given different flavor profiles so easily!
Ingredients
Basic Dressing
- 1/2 teaspoon Fine Pink Salt
- 1/2 cup red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Splenda Sugar Blend (or granulated sugar)
- 2 cloves fresh garlic - minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup water
For Italian Dressing add:
- 1 tablespoon Fresh Oregano - finely chopped
- 1 tablespoon Fresh Basil - finely chopped
- 1 tablespoon Fresh Tarragon - finely chopped
For Asian Dressing add:
- 1 teaspoon Curry Powder
- 1/3 teaspoon Ground Ginger
For Mexican Dressing add
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Fresh Cilanto - finely chopped
For French Tarragon Dressing add
- 3 tablespoons Fresh Tarragon - finely chopped, or 1 teaspoon dried, crushed
Instructions
- Combine the salt and vinegar and stir until the salt is completely dissolved.
- Add all the remaining ingredients, except the water, and mix well.
- Add the water last and mix well.
- Refrigerate in a tightly covered container.
Spa Index Kitchen Notes
This recipe makes approximately 2 cups of dressing, with 2 tablespoons being a typical serving. 2 Tablespoons = 5 calories.
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Nutrition
Serving: 2 Servings | Calories: 10 kcal (1%) | Carbohydrates: 4 g (1%) | Sodium: 93 mg (4%)
These are good for salad dressings, even though I’ll never not prefer the creamy variety, but the surprising twist for me was — for sandwiches. With all the variety add ins, this makes a good spritz for sandwiches, and lets me avoid all the mayo, mustard, sauce, etc. I’m now surprisingly addicted to a sandwich with a dizzle of this, instead of with white mayonnaise.
Me too! You know what surprised me? Tuna Salad! I can still make a tasty tuna salad sandwich by chopping up my veggies (carrots and celery and onion), mincing the albacore white tuna (the water kind, not the oil kind), and then just tossing it with a few tablespoons of this, instead of mayo. It’s not that creamy white stuff I’m used to, but I’ve now become really fond of my crunchy, tangy, tart tuna salad sandwich, and it cuts WAY down on the fat calories. Wrapped in lettuce leaves, bang, you’ve got a high protein low fat tuna salad lunch.