got lucky and discovered two fat free salad dressings on the Epicurious
No-Oil Red Bell Pepper and Basil Salad Dressing
This is from the 1/28 Los Angeles Times Food Section "Low-Fat Cooking"
column by Donna Deane:
1 large red bell pepper
1 (16 oz) carton nonfat cottage cheese
3 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced basil
1 tablespoon snipped chives
Roast pepper on rack over flame of gas burner, hold with tongs over
flame or broil on rack in oven, turning until all sides are charred.
Place pepper in brown paper bag or bowl covered tightly with plastic
wrap and let steam 15 minutes. Peel, remove stem and seeds, then chop.
Process cottage cheese in blender until smooth. Add bell pepper and
garlic and process until smooth. Add lemon juice, salt, pepper and
process until just blended. Stir in basil and chives. Cover and chill.
Makes 2 1/4 cups, each 1 tablespoon serving has 10 calories; 84 mg
sodium; 1 mg cholesterol; 0 fat; 1 gram carbohydrates; 2 grams protein;
0.02 gram fiber
nonfat Honey-Mustard Garlic Dressing from jules/vancouver
Honey-Mustard Garlic Dressing (makes 1 cup)
2 HEADS (yes heads!) roasted garlic
2 Tbs. Dijon mustard
1 1/2 - 2 Tbsp mild honey
3 Tbs. cider vinegar
1/4 cup unsweetened apple juice
1/4 tsp. salt
black pepper to taste
Squeeze the garlic puree from the skins into a blender (I used a glass
measure and my hand blender). Add remaining ingredients and puree until
smooth and creamy. Taste for seasoning...have someone pick you up off
the floor...it's so good you may faint with pleasure!
Covered tightly and refrigerated this dressing will, in theory, keep 4
WARNING: this WILL make you smell of garlic for a day or two!!! Eat on
weekend so you don't kill your co-workers or classmates!