1/2 cup of olive oil
2 tbs. Italian Herb Salt
l/4 cup Parmesan cheese
4-5 Tbs. lemon juice
l cup water
This amount will generally last for two large bowl of salad or several small individual salads.
In the summer add fresh herbs such as oregano, parsley, basil. Don't forget the fresh garlic!
Low-carb Thousand Island Dressing
1 cup mayonnaise
2 Tbsp. dill pickle relish
2 Tbsp. low-carb ketchup
1 green onion, white part only, chopped
1 hard cooked egg, chopped
1/2 tsp. paprika
1 - 2 packets sweetener, to taste
1 Tbsp. snipped parsley, optional
Mix ingredients. Cover and refrigerate.
Approx. 10 carbs for entire recipe. Makes approx. 20 Tablespoons.
This salad dressing (popular in the 1960s) is making a comeback.
1/2 cup lc ketchup
1/2 cup Splenda
1/2 cup red wine vinegar
1/2 cup grated onion
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 cup salad oil
salt and pepper (to taste)
Add the ketchup, Splenda, vinegar, onion, paprika and Worcestershire to a food processor bowl. Pulse until blended. With the processor running,
slowly add the oil. Check the seasonings. Cover and refrigerate until needed. Makes about 3 cups.
Parsley and Lemon Dressing
2/3 cup xtra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cloves garlic, finely chopped
2 teaspoons chopped parsley
1 teaspoon sherry vinegar
1 1/2 tablespoons grated Parmesan cheese
salt and freshly ground pepper (to taste)
Mix all the ingredients together until well-emulsified. If possible, make the dressing a few hours or even a day ahead of time
and leave in a cool place, preferably not the refrigerator. Mix ingredients together again before using. Makes about 3/4 cup.
Chive And Lemon Vinaigrette
1 garlic clove
salt and freshly ground pepper to taste
4 tablespoons lemon juice
finely grated rind of 1 lemon
1 1/2 teaspoons whole grain mustard
4 tablespoons virgin olive oil
2 tablespoons chopped chives
Put the garlic and a dash of salt into a bowl. Crush together, then stir in the lemon juice, lemon rind, and mustard until smooth.
Slowly pour in the oil, whisking constantly, until well-emulsified. Add the chives and season with the black pepper to taste.
Makes about 3/4 cup.
Olive Garden's House Dressing
1/2 cup white vinegar
2/3 cup water
1 packet Splenda (you may want to add more)
1/3 cup vegetable oil
2 teaspoons xanthan or guar gum
2 1/2 tablespoons grated Romano cheese
2 T dry pectin
2 T beaten egg
1 1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes
Blend with a mixer on medium speed, or a blender on low speed for 30 seconds. Chill at least 1 hour. Can use as a marinade.
Adapted from "Top Secret Restaurant Recipes" by Todd Wilbur.