Dressings: Italian Tomato Basil/Low-Fat Honey Dijon Vinaigrette

I'm not much on salad dressing - most of the time, all I do is use balsamic vinegar over baby spinach, sometimes with mushrooms, grape tomatoes and/or artichoke hearts. Bottled dressings are usually full of fat or if they are low-fat are full of ingredients that I don't think I'd want in my body. Balsamic vinegar is getting a little old - so I'm searching somewhat for something different. But - not extraordinarily full of fat.

I've done another Moosewood dressing before - Low-Fat Honey Dijon Vinaigrette. It was average - but after a while, the garlic heaviness got a little too much to me. If I was to make it again, I'd probably roast the garlic differently - and make less.

So tonight Italian Tomato Basil Dressing - actually, I made it last night, but didn't want to judge it without giving it time to chill and blend. I tried it tonight over re-heated steamed broccoli. It is somewhat sweet - which is interesting, given there are no sweeteners in it. It may be I need to get a better quality balsamic vinegar - I know a lot of them are excessively sweet. The sun-dried tomato halves I used were smoked, which gives the dressing a smoky smell, but doesn't really translate into the taste, which might have made the dressing better. This might be a repeat - probably halving the recipe, and using a sharper balsamic vinegar.


* Exported from MasterCook *

Low-fat Honey Dijon Vinaigrette

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 heads garlic -- roasted
2 tablespoons honey
3 tablespoons cider vinegar
1/4 cup apple juice -- or water
1/4 teaspoon salt
pinch ground black pepper
2 tablespoons olive oil -- optional

Squeeze the paste from the heads of roasted garlic into a blender, taking care not to let any skins slip in. Add the honey, mustard, vinegar, water or apple juice, salt, pepper, and, if using, the oil. Whirl until the dressing is smooth and creamy. Add more salt to taste.

Keeps in refrigerator for 2 to 3 weeks.

Source:
"Moosewood Daily Special"

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Per Serving (excluding unknown items): 51 Calories; 3g Fat (56.3% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Italian Tomato Basil Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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6 sun-dried tomato halves
1 tomato -- coarsely chopped
1 garlic clove -- minced or pressed
1/4 cup chopped basil -- loosely packed
1/4 cup water
2 tablespoons balsamic vinegar
1/4 teaspoon salt -- or to taste

Cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the chopped fresh tomatoes, garlic, basil, 1/4 cup of water, vinegar, and salt in a blender or food processor. When the sun-dried tomatoes have softened, drain and add them to the other ingredients and puree the mixture until smooth. Covered and refrigerated, this dressing will keep for about a week.

Source:
"Moosewood Low-Fat Favorites"

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Per Serving (excluding unknown items): 84 Calories; 1g Fat (8.8% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 924mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0