Fat-Free Salad Dressings
Looking for a healthy diet doesn’t mean your meal has to taste as if some experiment went wrong or a slimy lab accident. Salad dressings can not only be fat-free but also tasty and inexpensive. Here are a few fat-free salad dressings for you.
Fat-Free Orange Balsamic: Fat-free orange-balsamic tastes best with artichoke hearts, baby spinach, chickpeas, sun-dried tomatoes or any quasi-Italian or Mediterranean salads. It can be made with Dijon mustard, balsamic vinegar and orange juuce. The dressing tastes best three weeks after making it.
Raspberry Vinaigrette: This salad dressing is normally eaten with fruity and nutty salads. Red onion, red wine vinegar, Dijon mustard, orange juice, and red raspberries can be used as its ingredients. A teaspoon of sugar can also be added into the mixture only after checking its sweetness. Store it for a maximum of three weeks before using it. It tastes brilliant with mixed greens, roasted beets, goat cheese, walnuts.
Faux-Ranch: Pick juice of one lemon, minced garlic cloves, fat-free Greek yogurt and red wine vinegar to make Faux Ranch salad dressing. Note that black pepper and salt should be added only after tasting. Use it two weeks after making it.
Drunken French Bistro: Drunken French Bistro rocks when you toss this all-purpose salad dressing with tomatoes, cucumbers, peppery arugula with pine nuts and fresh parmigiano-reggiano. Use minced clove garlic, Dijon mustard and red wine vinegar with honey. Store it for two weeks before using it.