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(low fat, low calorie, and low carbohydrate recipe)
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My friend, Karen Calanchini of Redding, CA, adapted and shared this tasty salad dressing recipe. Karen says, "When I did the cookbook for the Redding Police Department, this recipe was included. It is from a good friend of mine and she says it is close to 60 years old and that her dad used to make it. I've created this low-fat version that I use all the time. It is very good!" For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods. Check out Linda's Salad and Salad Dressing. Dad's Goop Salad Dressing 1 medium
onion, chunked In food processor, add onion, canola oil, vinegar, catsup, salt, pepper, mustard, Splenda, and egg white; whirl until blended. DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again. Makes about 1 1/2 cups.
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