I don’t do fat-free anything unless it naturally comes that way.And honestly, I’m not a calorie or fat-gram counter.I am, however, conscious of what I put in my mouth.When I stumble across a way to decrease fat without sacrificing quality or flavor, I’m all for it.This salad dressing does just that, which is why it’s my favorite.
Buying salad dressings got to be a headache because most use some amount of sugar.Once I started making my own, I vowed to never use store-bought dressings again.Not only is the process simple, but homemade dressings taste fresh and are versatile.Try this on freshly steamed veggies, chicken, or fish.
Mastering this simple vinaigrette is nearly effortless.My not-so-secret fat-reducing ingredient is low-fat plain yogurt.Non-fat yogurt has too much of a tang.If you want, play around with the oil to yogurt ratios and decide what you like best.
So now that you know how to make a lower-fat vinaigrette, let’s talk about the many variations.I can tell you honestly that I’ve tried this with balsamic vinegar and wasn’t impressed.Any of these would make a yummy combo:
- lemon & fresh grated parmesan
- fresh herbs such as thyme, parsley, or tarragon
- Take out the Dijon and sweeten this up with some berries.
This is really just a starting place.I’d love to hear about your favorite vinaigrette concoctions.If you are looking for a vegan version, stop by and see Susan at Fat Free Vegan and try her Blueberry Vinaigrette.
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