Archive for the ‘Dressings’ Category


Pecan Dijon Dressing

A side note: I started out making this with Cuisine Perel’s Spicy Pecan vinegar (available from Dr. Fuhrman’s website and elsewhere). However, that got to be very expensive considering the amount of this I use in a week. So I started making my own pecan-flavored vinegar using pecan extract and seasoned rice vinegar. But seasoned rice vinegar is loaded with sugar and salt, so I began using less of it and adding cider vinegar. The moral of this story is that you can use all Spicy Pecan vinegar or all seasoned rice vinegar (just use more vinegar instead of the water).


Thick Water

Use this as a replacement for oil in dressing and sauce recipes.


“Creamy” Basil Dressing

I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)


Cherrie’s Dijon Salad Dressing

there’s the basic recipe. but for those of you who know me, could this possibly have been good enough!? of course not! hehe. to this, i added a tablespoon or so of nutritional yeast, and two teaspoons or so of chicken flavored veggie broth powder. then a bunch of dried parsley and basil. (these additions made it creamy instead of watery). it tastes delicious! and trust me with the crushed garlic a little will go a long way.


Bryanna’s Low-Fat Creamy “Caesar” Dressing

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.


Bryanna’s “Cheezy” Salad Dressing

If it’s too thick, add a little more water. Place in a covered jar and refrigerate.


Non-Fat Basil Balsamic Dressing or Sauce

In a blender, puree all ingredients. Thin with water to preferred consistency. Refrigerate any leftovers.


Banana “Honey” Dressing

This one has a real creamy dressing mouthfeel, but not vinegary. It’s an adaptation of a Dean Ornish recipe.


Balsamic Dressing

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.



Serving Suggestions
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.


Peanut Sauce

Mix all ingredients together well. Makes about 1 cup.


Soy Orange Sauce

Great on spring rolls!

  • RSS Susan’s Kitchen Blog

    • Fat-Free Whole Wheat Bread for Bread Machines
      I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]

  • RSS Slow Motion Miracle

    • Upside Down Oatmeal Sundae (and Getting My Goat)
      September was a bit of a bumpy month for me–literally. About 3 weeks ago, walking full speed and barefoot, I ran my left little toe smack into one of the hardwood claw feet on my couch. The impact separated it from the rest of my toes, and instantly I knew I was in very painful […]