You’re trying your best to eat right, and that includes a healthy green salad
most days of the week, but you’re probably getting tired of the toppings for
that salad.

You know, a low-cal salad dressing of 1 tsp. olive oil and 2 Tbs. of red wine
vinegar.

Well, put away the olive oil and red wine vinegar and make one of the
following sensational waist-trimming salad dressings.

Salad Dressing No. 1-
Creamy Arugula Pesto!
In a food processor or blender, puree 4 cups of baby arugula, 1 cup of
fresh basil, 2 cloves of garlic, 1/2 cup of shredded Parmesan cheese,
1/4 cup of olive oil, 1/4 cup of mayonnaise, 2 Tbs. of lemon juice,
1 Tbs. of lemon zest and 1/3 cup of pine nuts until smooth. Season to
taste with salt and pepper. Store in the refrigerator for up to 3 days.
Serve this dressing over a salad of Spinach, penne pasta, cherry
tomatoes and mozzarella.

Salad Dressing No. 2-
Tangy Blue Cheese!
In a bowl or Mason jar, whisk together 1 cup of Greek yogurt, 1/2 cup
of crumbled blue cheese, 2 Tbs. of mayonnaise, 1 Tbs. of lemon juice,
1 Tbs. white wine vinegar and 2 Tbs. each fresh minced oregano, parsley
and scallions until smooth. Season to taste with salt and pepper. Store in
the fridge for up to 2 weeks.
Serve this dressing over a salad of tuna, romaine lettuce and red peppers.

Salad Dressing No. 3-
Parmesan Peppercorn!
In a bowl or Mason jar, whisk 1 cup mayonnaise, 1/2 cup of buttermilk,
1/4 cup of Parmesan cheese, 1 Tbs. of freshly ground black pepper,
3 Tbs. of white wine vinegar, 1 Tbs. of lemon juice, 1 tsp. of onion powder,
1 tsp. garlic powder and 1/2 tsp. tsp. until smooth. Store in the refrigerator
for up to 2 weeks.
Serve this dressing over a salad of mint leaves, pecans, dried cranberries,
Swiss cheese, baby kale and strawberries.

Salad Dressing No. 4-
Jalapeno-Lime!
In a bowl or Mason jar, whisk 3/4 cup of sour cream, 1/2 cup of mayonnaise,
juice of 1 lime, 1/2 cup of minced fresh cilantro, 2 Tbs. of minced jalapeno
peppers and 1 minced garlic clove until smooth. Season to taste with salt
and pepper. Store in the fridge for up to 2 weeks.
Serve this dressing over a salad of diced chicken, chopped cilantro, Monterey
Jack cheese, corn, black beans, red peppers and arugula.

Sources:
* Farmers’ Market Magazine
* Mother Earth Magazine
* Fine Gardening Magazine
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One last tip: Visit our new store, to access the store, just click buy recipes
at the top of this blog.