-It's such a small amount of fat when you consider your total intake for the day, so just use less of what you normally use. Measure it, rather than eyeballing it. Mix 1 t. of Italian Dressing with 1 T. water for a serving.

-Hubby likes shredded mozzarella cheese on salads. He will grate 1/2 of a string cheese stick (smoked flavor or jalapeno) onto a salad (1.25 g. fat). We also make mini-pizzas on corn tortillas and 1/2 of a shredded mozzarella cheese stick (2.5 g. fat if you use the whole stick) is perfect as the cheese topping.

-I dress coleslaw with:
1/2 T. MCT coconut oil - 7 g. fat (remains liquid in cold temperatures - OR Carrington Farms Coconut Cooking Oil)
1/2 T. white wine vinegar
celery seed
1 t. sugar
Microwave 20-seconds to melt sugar
Add:
1/2 T. Dijon mustard
1 T. mayo

-Another one I use on Orange Cranberry Pecan Mixed Greens Salad (2 servings): 2 t. white wine vinegar, 1 T. olive oil (I use MCT coconut oil), 1 T. orange juice and orange zest.

-CREAMY SALAD DRESSING
(source: Better Homes and Gardens)
1/4 c. plain low-fat or fat-free yogurt
2 T. reduced-calorie mayonnaise or salad dressing
2 T. skim milk (I use reconstituted non-fat dry milk)
1 T. snipped fresh parsley and/or chives (dill also works)
dash of salt
In a small mixing bowl combine all the ingredients.
Makes 8 servings (1 T. per serving)
Per tablespoon:
17 calories
1 g. protein
1 g. carbohydrate
1 g. fat
2 mg cholesterol
45 mg sodium
27 mg potassium

-CITRUS DRESSING
(source: Better Homes and Gardens)
1/4 c. lemon or lime juice
1 T. salad oil (I use MCT Coconut Oil)
2 T. honey
1/4 t. ground cinnamon, allspice, or cardamom
1/8 t. paprika
Place all ingredients in a screw-top jar, cover and shake well. Chill until serving. Options: Ad any one of the following: 1/2 t. poppy seed or sesame seed; dash bottled hot pepper sauce; or 1 t. finely chopped crystalized ginger.
Makes 7 servings (1 T. per serving)
39 calories
6 g. carbohydrates
2 g. fat

-Grainlady

I usually add fresh herbs (basil, parsely, dill) to my salad and use a variety of greens rather than using salad dressing.

Since I have xanthan for baking gluten-free, I've experimented making "low fat" salad dressings by substituting water + xanthan for half the oil in the dressing. I think the result is much better than store-bought low-fat dressings in both taste and texture.

Citrus, mustard and herbs/spice. Vinegars.
So many combinations of the above give a big punch of flavor. I don't like oily salad dressings. And have never understood the 'recipe' measures of 1/2 cup vinegar to 1 and 1/2 cup oil. 50/50 is too much oil for us. If i want a simple vinegarette i might jut use lemon, 1/4 cup good vinegar, some herbs and garlic. Then just a tbsp of good olive oil.

Non-fat greek yogurt for something creamy.

I just soaked green peppercorns, mustard seed and chia seed in vinegar for 24hrs as a base mix for a few dipping sauces and a dressing...
An apple slice, a few seedless grapes, a few cherry tomatoes, or any seasonal fruit like pomegranate can be whizzed up in the blender with vinegar and an herb.
I like to use chopped cilantro stems. Lots of citrus flavor in those...and of corse ginger!...toasted sesame seeds....

(can you tell i'm making dressings and sauces this morning?) : )

I've grown tired of gloppy, vinegary dressings that overpower the taste of the fresh veggies - simple tastes better to me nowadays, so I usually just squeeze some lemon or lime juice & sprinkle w/ salt & pepper & maybe a tablespoon or so of grated parmesan - or some crumbled feta - plus a teaspoon of extra virgin olive oil won't make or break me.

I make a miso salad dressing with miso, rice vinegar, water, ginger, and sesame oil, but there is very little oil in it, as sesame oil has a strong flavor. I thin the dressing with water as needed and sometimes add lime or Yuzu juice to it.

If I am putting it on Wakame, I add a bit of sugar to it and use soy sauce instead of miso and add some red pepper flakes and sesame seeds.

Lars

Lots of lovely ideas. Thank you.

In summer, you can whiz a peeled and seeded vine ripened tomato in the blender and add vinegar, herbs and spices from there. In winter, tomato or V-8 juice can be a good base for a fat-free dressing.

And don't forget buttermilk, which has lots of applications in a low-fat diet, including green goddess style salad dressings and in mashed potatoes.

Back in the day, I was a waitress in a restaurant where we didn't have a dressing for folks who wanted low/nonfat dressing. I used to make a quick 'vinaigrette,' using Balsamic or red wine vinegar, Dijon mustard, some minced garlic, a few fresh herbs, and salt & pepper. The sweetener was either honey or artificial stuff, depending on whether just fat, or fat and calories was the issue. I could whip it up in a gravy bowl in just a few seconds, and people loved it.

Now, I often use freshly squeezed citrus juice...okay, sometimes concentrate, if I'm feeling lazy...with some finely grated garlic, whatever minced herb I have a fancy for, sugar if needed, and a small amount of good quality olive oil, or one of my home made flavored olive oils....er....I don't actually press my own olives, just flavor them, LOL. :D

If you're wanting a creamy dressing, but wanting to cut fat, use non-fat yogurt instead of mayonnaise or cream, and pay attention to any sour/acidic ingredients the recipe calls for and cut them down. For example, if you want to make a 'Thousand Island,' type dressing, use the yogurt instead of mayonnaise, but use a small amount of tomato paste instead of ketchup for the tomato flavor.

Yes, I'm familiar with these types but I'm interested in finding something "new" LOL I'm going to try fiddling with things like whazzed up cucumber with yogurt and seasonings...

Salsa can make a good salad dressing, especially mixed with something like yogurt.

Sally

Check out Penzey's Spices salad dressing mixes.

These were recommended to me by a lovely young lady at our local Penzey's. I thought, no way was I interested, but decided to trust her--she had never failed me with previous advice--and try a couple.

A tablespoon or so of mix makes a cup or more of dressing.

I was astonished.

They are quite tasty, quick and easy to use. You can sprinkle them straight on a salad (or use to preseason a roast chicken!), mix them with wine or vinegar or what ever and use them as fat-free dressings, or you can mix them with oil, mayo, vinegar. . . whatever their particular blend calls for, adjusting the fat to your liking.

Anyway, here's a link to some of their offerings. I do recommend them. The creamy peppercorn and the country French vinaigrette are two personal favorites.

Edited to add: I am NOT associated with Penzey's. Check my history of listings with GW if you suspect that,.

Here is a link that might be useful: Penzey's salad dressing mixes

This post was edited by Bellsmom on Thu, Jan 1, 15 at 18:39

Thank you, Bellsmom but we don't get penzey's. but, I can get an idea of the ingredients from their website and will have a go. I do like the oidea of buttermilk as a base.
Thank you all.

I can put only vinegar on it and that's it.

Some people use lemon juice.

I don't agree a spoon of oil does not matter. It has 14 x 9 = 126 Calories.