The horseradish really does come through in this dressing. I can see this doing equally as well on a chilled seafood salad, but I used it on greens and it really made for a zesty, spicy salad.
6 servings
129 calories per serving
2 T tomato paste
1 small lemon, juiced
2 T prepared horseradish
2 T Worcestershire sauce
1/3 c olive oil
½ t salt
¼ t celery seed
¼ t sugar
1 t or more black pepper
Tabasco sauce, to taste
Mix all and chill for at least an hour.
This dressing has a nice rich flavor – almost like that of the old Axelrod onion dip that I can’t find in stores any more. It’s very oniony and has just the right amount of spices. This also makes a great dip for veggies.
Makes 1 ¼ cups
2 T = 19 calories – very low cal for a salad dressing !
½ c plain low fat yogurt
½ c nonfat sour cream
1 green onion, minced
2 T minced fresh parsley
1 t lemon pepper
½ t honey
¼ t garlic powder
½ t onion powder
Salt and pepper to taste
Whip together yogurt and sour cream. Stir in the rest and refrigerate to chill well.
This tangy, savory dressing really hits the spot over field greens. And you’re certainly not going to find a bottled dressing weighing it at only 18 calories per tablespoon. So whip some up and pour it on…thick ! 🙂
Makes 1 ¼ c
18 calories per T
¾ c water
2 t cornstarch
¼ c lemon juice
¼ c ketchup
2 T oil
1 t Worcestershire sauce
¾ t salt
¼ t paprika
¼ t pepper
¼ t dry mustard
¼ t Equal or Splenda
Mix water and cornstarch in a pan and bring to a boil over high heat then reduce heat and cook 5 minutes or until thick and clear. Remove from heat and let cool. When cool add the rest of the ingredients and beat until smooth. Cover and refrigerate. Shake well before using.
