Archive for the ‘Dressings’ Category

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Thick Water

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

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“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)

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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.

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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.

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Bryanna’s “Cheezy” Salad Dressing

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

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Non-Fat Basil Balsamic Dressing or Sauce

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

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Banana “Honey” Dressing

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

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Balsamic Dressing

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

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Bruscetta

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

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Peanut Sauce

Mix all ingredients together well. Makes about 1 cup.

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Soy Orange Sauce

Great on spring rolls!

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