These condiments are perfect for salads, fish, chicken, and more
Ingredients
MUSTARD DRESSING
¼cupwater
1.5teaspoonsapple cider vinegar
1smallshallot(chopped)
1tablespooncanola oil
2.5teaspoonsDijon mustard
¼teaspoonfresh ground pepper
¼teaspoon dried thyme(or tarragon)
1tablespoonfresh parsley(chopped)
1.5 teaspoonshoney(optional)
LEMON DRESSING
¼cupwater
2tablespoonsfresh lemon juice
1tablespooncanola oil
½teaspoondried basil
½teaspoonfructose
¼teaspoonfresh ground black pepper
1tablespoonfresh parsley(minced)
LIME GINGER DRESSING
2tablespoonsfresh lime juice
2tablespoonsmirin(sweet rice wine)
1tablespoonrice vinegar
½teaspoonfructose
1dashhot chili sauce
¼teaspoonChinese toasted sesame oil(optional)
½teaspoonJapanese picked ginger(shoga) (chopped)
PEANUT GINGER HONEY DRESSING
1tablespoonfresh ginger(minced)
½teaspoongarlic(minced)
1tablespoonmirin(sweet rice wine)
1.5tablespoonssoy or tamari sauce(low sodium)
1.5teaspoonsred wine vinegar
1tablespoonhoney
¼teaspoondried basil
½teaspoonSzechwan peppercorns(or substitute with Thai chili paste)
1tablespoonpeanut butter(natural, chunky style)
1tablespoondistilled water
CAESAR DRESSING
¼ounceanchovy fillets(2-3 fillets) (rinsed and patted dry)
½cupbuttermilk(low fat) (or non fat plain yogurt)
2tablespoonscottage cheese(low fat, 1%)
1smallshallot(minced)
1clovegarlic(minced)
4teaspoonsfresh lime juice
½teaspoonWorcestershire sauce
¼teaspoonfresh ground black pepper
1-3dropshot pepper sauce
¼cupfresh parsley(coarse chopped)
RANCH DRESSING
¼cupcottage cheese(low fat)
3tablespoonsbuttermilk(low fat)
1.5teaspoonsfresh lemon juice
1.5teaspoonswater
1.5teaspoonsParmesan cheese(freshly grated)
1smallshallot(sliced)
1clovegarlic(crushed)
1pinchblack pepper
1teaspoonfresh basil(minced) (or dried)
1teaspoonfresh oregano(minced) (or dried)
BALSAMIC ITALIAN DRESSING
2tablespoonsbalsamic vinegar
1tablespoonolive oil
1.5 tablespoonswater
1.5tablespoonsDijon mustard
¼teaspoonbasil- diced
½teaspoon mustard seeds
¼teaspoonfresh ground pepper
Instructions
MUSTARD DRESSING
In a blender or food processor, combine the water, vinegar, shallot, oil, mustard, optional honey, and pepper. Process until smooth. Add remaining herbs and pulse quickly until combined, but not pureed. Cover and refrigerate for up to 1 week.
LEMON DRESSING
In a blender or food processor, combine the water, lemon juice, oil, fructose, basil and pepper. Process until smooth. Add parsley and pulse quickly until combined, but not pureed. Cover and refrigerate for up to 1 week.
LIME GINGER DRESSING
In a small bowl, combine the lime juice mirin, rice vinegar, fructose, chili sauce, and sesame oil. Whisk until smooth. Stir in the pickled ginger. Cover and refrigerate for up to 1 week.
PEANUT GINGER HONEY DRESSING
In a blender or food processor, combine all ingredients. Process until smooth. Cover and refrigerate for up to 1 week.
CAESAR DRESSING
In a blender or food processor, combine the anchovies, buttermilk, cottage cheese, shallot, garlic, lemon juice, Worcestershire sauce, pepper, and hot pepper sauce, until process until smooth and creamy. Add parsley and pulse quickly until combined, but not pureed (you don't want your dressing to turn green). Cover and refrigerate for up to 1 week.
RANCH DRESSING
In a blender or food processor, combine all ingredients except fresh basil and oregano. Process until smooth. Add basili and oregano and pulse gently just to mix -- do not puree. Cover and refrigerate for up to 1 week.
BALSAMIC ITALIAN DRESSING
In a bowl, combine and whisk all ingredients except oil. Whisk until smooth. Then drizzle oil in a thin stream, whisking continuously until blended. Cover and refrigerate for up to 2 weeks.
Spa Index Kitchen Notes
Golden Door Spa uses fructose as a sweetener because it has half the calories of granulated sugar. Fructose is a by-product of fruits and honey. Fructose looses some of its sweetness when heated so some adjustments may be needed if you are making a warmed dressing. You may substitute granulated sugar blends, such as Splenda for baking, or other reduced calorie sweeteners to your liking.
Balsamic Italian: 23 calories per tablespoon
Mustard Dressing: 19 Calories per tablespoon
Lemon Dressing: 25 calories per tablespoon
Lime Ginger Dressing: 8 calories per tablespoon
Peanut Ginger Dressing: 27 calories per tablespoon
Caesar Dressing: 14 calories per tablespoon
Ranch Dressing: 10 calories per tablespoon
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