The difference between a good salad and a great salad is the dressing. I lean to the creamier, richer dressings that add all the dreaded fat and calories to an otherwise healthy salad. I like a big salad at lunch time to fill me up and get me through the "valley of munchies" that strike around 4pm. So to stay with my current eating plan I whipped up two dressings that are packed with flavor. I use Dijon mustard in both to add body to the dressing and keep the ingredients blended.
Balsamic Dijon Dressing
Makes 1 cup
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
Whisk together all ingredients. Cover and refrigerate up to 1 week. (A 1/4 cup serving is plenty for a a big tossed salad and counts for 1 tablespoon oil on the 17 Day Diet)
Orange Dijon Dressing
Makes 1 cup
1/2 cup white wine or cider vinegar
1/4 cup Dijon mustard
1/4 cup sugar free orange marmalade
Whisk together all ingredients. Cover and refrigerate up to 1 week. (I love this dressing because it's fat free!) This dressing is also delicious spooned over baked fish fillets.
Tip: If you like a sweeter dressing you can add a packet of artificial sweetener or some agave nectar to taste.
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