The benefits of making your own dressings far outweigh the wee bit of time it takes to prepare them. Our versions are tastier, healthier, and allow you to control the calories—all for a fraction of the cost of store-bought.
Yogurt Curry Dressing (1 cup)
- ¾ cup yogurt
- ¼ cup low-fat buttermilk
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
- Pinch black pepper
- Whisk the yogurt and buttermilk. Add the rest of the ingredients; continue stirring until mixed well. For a thicker consistency that can be used for dips, refrigerate overnight.
Per 2 tablespoons: 20 calories, 1g protein, 2g carbohydrate, 0g fat, 0g sat fat, 0g mono fat, 0mg cholesterol, 0g fiber, 22mg sodium
Basic Vinaigrette Dressing (1 cup)
- ¼ cup olive oil
- ¾ cup balsamic or red wine vinegar
- ½ teaspoon each dried basil, oregano and thyme
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- Shake all ingredients in a small glass jar.
Per 2 tablespoons: 65 calories, 1g protein, 2g carbohydrate, 6g fat, 1g sat fat, 5g mono fat, 0mg cholesterol, 0g fiber, 8mg sodium
Salsa Dressing (1 cup)
- 3 tablespoons apple juice concentrate
- ½ cup salsa (check label for low sodium)
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Put all ingredients in a bowl and whisk until blended.
Per 2 tablespoons: 35 calories, 0g protein, 5g carbohydrate, 2g fat, 0g sat fat, 1g mono fat, 0g cholesterol, 0g fiber, 60mg sodium
The Seasoned Cook Homemade dressings do have a shorter life than store-bought, since they contain no preservatives. These recipes will keep in refrigerator for up to a week.