Salad Dressings

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Catalina Dressing

3 cups water
4 oz tomato paste
2 cups sugar
1 cup seasoned rice vinegar
2 T celery seed
2 T Dijon mustard
1 T paprika
2 oz onions, diced

Put all ingredients into blender and mix well until onions have become pureed.

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1/2 cup orange juice
2 oranges, peeled and diced, or 1 jar unsweetened mandarin orange slices
3 Tbsp. unhulled sesame seeds
2 Tbsp. rice vinegar
6 raw cashew nuts

Toast the sesame seeds in a dry skillet for 3 minutes, shaking the pan frequently. In a blender or a VitaMix, combine 2 tablespoons sesame seeds, the cashews, the orange juice, and the vinegar. Add the diced oranges to the salad and mix in the blended dressing. Sprinkle the remaining sesame seeds on top.

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1/2 cup tomato or tomato vegetable juice
2 teaspoons lemon juice
1/2 teaspoon Italian seasonings
1 clove chopped garlic or garlic powder
3 oz. low fat tofu (optional)

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6 oz. low fat silken tofu
2 teaspoons lemon juice
1 tablespoon dried minced onion
1 teaspoon chopped dill

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1/2 cup orange juice
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
2 teaspoons mustard
1 teaspoon apricot jam

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Rip's Salad Dressing

- submitted by Ann Esselstyn

1 lemon
1 tsp low sodium tamari or soy sauce
1 Tbsp nutritional yeast (get at a health food store)
1 tsp any mustard
1 to 2 Tbsp (or more) balsamic vinegar or any vinegar
mint sauce (a few drops) or molasses or honey (tsp) optional

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Hummus Salad Dressing

- submitted by Ann Esselstyn

Mix a no fat hummus with lemon/lime or any vinegar until the consistency you wish. It sticks to lettuce well.

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Fat Free Vinaigrette

(Jennifer Raymond Fat Free and Easy)

 - submitted by Ann Esselstyn

1/2 cup seasoned rice vinegar
1 to 2 tsp stone-ground or Dijon-style mustard
1 clove garlic, crushed or pressed

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Citrus Salad Dressing

- submitted by Ann Esselstyn

3 Tbsp orange juice
1 tsp grated lime rind
1 Tbsp fresh lime juice
2 tsp honey
6 mint leaves, cut into thin strips

Combine orange juice, rind, lime juice, and honey stirring with a whisk.

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Artichoke Dip or Dressing

- submitted by Ann Esselstyn

1 can artichoke hearts or bottoms
1 cup Lite tofu
1 lemon or lime
1 clove garlic
pepper to taste

Mix artichoke in blender, then add other ingredients and blend until smooth. You may need to add a little water or artichoke liquid. Sprinkle paprika or chopped cilantro on for color before serving.

Add balsamic vinegar to taste (1/4 cup more or less) and use as a salad dressing.

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Papaya and Orange Dressing

- submitted by Ann Esselstyn

Mix papaya and orange juice in the Cuisinart. Add ginger, garlic and a few dates. Put lime and balsamic or rice wine vinegar on the lettuce first or just mix the lime and vinegar to taste in with the papaya. It is also good on rice.

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Mango and Tomato Dressing

- submitted by Ann Esselstyn

Mango needs to be the predominant flavor so use 2 to 3 mangos to one tomato in the blender. You can add bell pepper, cilantro, garlic, vinegar, lime, as you choose.

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