HEALTHY DRESSINGS RECIPES

CREAMY CUCUMBER DILL DRESSING

 

4 ounces Skim, Nonfat or 1% Milk

2 ounces Nonfat Sour Cream

2 tablespoons Fat-Free Mayonnaise

2 tablespoons finely chopped Cucumber

½ teaspoon Dill Weed

½ teaspoon minced Garlic

1/8 teaspoon Seasoned Salt

1/8 teaspoon Pepper

2 teaspoons finely chopped Scallions or Chives

Each Serving (1 Tablespoon) provides: 10 C, 0 g Fat, 0 g Fiber

 

ITALIAN VINAIGRETTE DRESSING / MARINADE

 

2 ounces White Wine Vinegar

4 ounces Cold Water

2 teaspoons finely chopped Dried Tomatoes (not packed in oil)

1 teaspoon Lemon Juice

1 teaspoon minced Garlic

1 teaspoon finely chopped fresh Basil Leaves

1 teaspoon Granulated Sugar

1 teaspoon Cornstarch

¼  teaspoon Seasoned Salt

3 tablespoons Canola Oil

*May replace sugar with 1/2 small package sugar substitute, if desired

 

Each Serving as DRESSING

(1 Tablespoon) provides: 1/2 FA, 5 C (with sugar or sugar substitute),

3 g Fat, 0 g Fiber

 

Each Serving as MARINADE (1/4 cup) provides: 2¼  FA, 10 C (5 C with sugar substitute), … 10g Fat, 0g Fiber

 

 

RED WINE & HERB VINAIGRETTE DRESSING / MARINADE

 

3 ounces Red Wine Vinegar

3 ounces Cold Water

3 tablespoons Unsweetened Applesauce

1 tablespoon Granulated Sugar*

1 tablespoon Cornstarch

1 tablespoon finely chopped Scallions

1 tablespoon finely chopped fresh Parsley

2 teaspoons finely chopped Cilantro

1 teaspoon finely chopped fresh Basil Leaves

1 teaspoon minced Garlic

*May replace sugar with 1 1/2 small package sugar substitute, if desired

 

Each Serving as DRESSING (1 Tablespoon) provides: 5C (with sugar or sugar substitute) … 0 g Fat, 0 g Fiber

 

Each Serving as MARINADE (1/4 cup) provides:

25 C (15 C with sugar substi­tute), …0 g Fat, 0 g Fiber

WEIGHT WATCHERS' HEALTHY DRESSINGS Directions For All Recipes

• Combine all ingredients in cruet.

• Shake vigorously for 30-45 seconds.

• Chill until ready to use. Can be refrigerated for up to 2 weeks.

• Some recipes can be used as both salad dressings and marinades. Directions For Marinade Recipes

• After combining all ingredients in cruet, pour over meat, poultry or fish/seafood in a baking dish, then cover.

• Refrigerate for up to 30 mins. for fish/seafood, 30 minutes or overnight for meat or poultry (marinate poultry for a shorter time; red meats can be marinated overnight). Turn frequent­ly during marinating time.

HINT: Placing marinade ingredients in a large plastic food storage bag allows for more thorough marinating - and easier clean-up! Pour all ingredients into a baking dish and discard bag after mari­nating.

• Bake meat, poultry or fish/seafood in marinade until thoroughly cooked. Divide cooked marinade evenly over each portion as a sauce.

• Each marinade recipe makes enough to cover 12-16 ounces (uncooked) meat, fish or poultry.

• Generally, lighter marinades that use fruit juice, mayonnaise, etc. go best with poultry and fish/seafood. Spicy, full-flavored marinades go well with meat.

A NOTE ON HERBS You will notice that fresh herbs are used in most recipes because they impart the best flavor and appearance. However, you may substitute dried herbs if fresh are unavailable. Generally, dried herbs should be used in 1/3 the amount of fresh herbs (e.g., substitute 1 teaspoon dried parsley for 1 tablespoon fresh parsley).

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