|Low Fat Vegetarian Cookbook|
|by Sue Kreitzman|
For people with specific medical or health conditions, and for all those who love vegetarian food but want to keep their weight down, eating low-f...
1 - 10 of 40 for low calorie salad dressing
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Combine all ingredients ... (per serving): 190 calories, 20.5g total ... sodium, 1.2mg calcium, 69.6IU Vitamin A, less than 1mg Vitamin C, less than 1mg iron.
May also be ... Makes 3 cups. Calories: 1 tablespoon ... Sodium controlled diet: prepared as directed, omitting salt, 1 tablespoon = 42 milligrams sodium.
Put in jar. Shake before using.
Sieve cottage cheese ... Makes 3 cups. Calories: 1 tablespoon = 17 calories. NOTE: Other flavors may be substituted for salt (such as onion, garlic, celery).
Mix ingredients in jar with a lid. Shake well. Pour on vegetable salads. Makes 3/4 cup.
Put all ingredients in a jar and shake well. Store in covered jar in refrigerator. Makes about 1 cup, with 7 calories per 2 tablespoons.
Dissolve mustard in ... juice by rubbing with back of spoon, then shake all ingredients in covered jar. Refrigerate and use on any salad or cold vegetables.
Add pectin to boiling water and mix well. Cook one minute. Remove from heat and add remaining ingredients. Blend thoroughly; chill. Store covered in ...
In a small ... and blend at low speed until combined. ... into a container. Cover and chill. Keep refrigerated and use within 10 days. Makes about 2 cups.
Shake all in small covered jar. Refrigerate and use as needed.
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