Chive Tofu Dressing

Cashew Lime Dressing

Raspberry Vinaigrette

Oil-free Orange Chipotle Vinaigrette

Poppy Seed Dressing (oil-free, sugar-free)





Chive Tofu Dressing





10 1/4 oz MORI-NU, Tofu, silken, soft

3 Tbsp Grey Poupon, Dijon mustard

1 Tbsp Lemon juice

1 clove Garlic, avg size

1 bunch fresh chives, minced

salt & pepper to taste





Dressing can be used as a dip for veggies, or thin it a bit with water for

salads. Purée first 4 ingredients in blender or processor until smooth.

Season to taste with salt and pepper. Transfer mixture to small bowl. Stir

in chives.(Can be prepared 4 days ahead. Cover and chill.)



1 1/2 cups. per 1/4-cup serving: calories, 40; fat, 2 g; sodium, 229 mg;

cholesterol, 0 mg 2.9 g carbohydrates and 3 g protein Bon Appétit









Cashew Lime Dressing(no added oil)





1/2 cup cashew nuts, dry roasted

1/4 tsp pepper, fresh ground

1/2 cup Lime juice

1 1/2 tsp Sea Salt

2 clove Garlic, avg size

1 cup Water

1/2 tsp Guar gum



Combine cashews, salt, pepper, whole, peeled garlic, and fresh lime juice

in a blender. Blend on low speed for a few seconds, then switch to high

speed until cashews are thoroughly ground. Add water and guar gum and

blend on high speed until mixture is smooth and creamy. It's best if the

dressing is made a day ahead to allow the guar gum to thicken it slightly.

Refrigerate leftovers. Keeps well for one week. Makes 2 cups.



2 Tbsp serving size = 30 calories 2 g fat, 2.3 g carbs, 0.7 protein



** I like to emulsify in 2 tablespoons of olive oil while it's blending on

high speed. The fat difference is pretty minimal considering the salad

you pour it on is no-fat! 45 calories 3.7 g fat, 2.3 g carbs, 0.7 g

protein







Raspberry Vinaigrette





(RecipeView.com) Yield: *says* 16 Servings -- but, 8 realistic servings



1 Tbsp Water

2 Tbsp Balsamic vinegar

1/2 tsp Unflavored gelatin

1 tsp Honey

2/3 Cup Water

1 Tbsp fresh cilantro, Minced

1/4 Cup Raspberry vinegar

1/8 tsp Salt



Here's a great recipe for a fat free salad dressing. I love it with

assorted lettuces and cucumbers. Dissolve gelatin in 1 Tbsp. water. Stir

well and set aside. Combine remaining 2/3 c. water, vinegars and honey in

small non-aluminum saucepan. Bring to a boil over medium-high heat. Remove

from heat. Gradually stir in gelatin, cilantro and salt. Cover and chill 8

hours. Stir well before serving. Serves 16. 3 calories per serving. 0 g

fat. 0% fat. OR 8 servings at 6 calories per serving. 0 g fat, 1.5 g

carb.





Oil-free Orange Chipotle Vinaigrette





3/4 tsp Orange peel, raw

1 cup Orange juice, raw

1/4 cup vinegar

1/2 tsp Spices, powdered chipotle,

1 1/2 tsp Sea Salt

2 tsp Honey

1 cup Water

1/2 tsp Guar gum, Bob's Red Mill



In a blender, blend zest, orange juice, vinegar, peppers, salt and sugar

until smooth. Add water and guar gum. Chill. Shake well before serving.

Makes about 2 1/2 cups nutrition info per 2 tbsp serving: 12 calories, 0

g fat, 2.8 g carbs, 0.1 g. protein



**If you add just a tablespoon or two of good quality olive oil, it only

adds minimal fat, but truly does wonders for the dressing. This recipe

originally called for 1 cup of oil. Very tasty as the "full-fat" recipe.

The no-oil recipe is tasty as well, but lacks that *taste* that only oil

can deliver.







Poppy Seed Dressing (oil-free, sugar-free)



1/3 cup Vinegar, white or white wine

1 cup Water

1/2 tsp Onions, dehydrated flakes

1/2 cup Splenda (or equiv.)

1 tsp Colman's Dry Mustard

1 tsp Sea Salt

1 Tbsp poppy seed

1/2 tsp Guar gum



Pulverize the onion flakes with the salt. Blend all ingredients in blender

or mix by hand; let rest for 2 -3 hours before serving. This will keep in

fridge for a week or so. makes almost 2 cups



2 tbsp serving: 13 calories, 0.6 g fat 1.8 g. carb, 0.2 g protein





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