Skinny Caesar Dressing

An easy, creamy, eggless Caesar Salad Dressing using the core ingredients which make up the classic: lemon + parmesan + anchovies, then lightened up with Greek yogurt.

Serve this with romaine lettuce and grilled chicken for a fabulous light summer salad.

I've been using Anne Burrell's Eggless Caesar Dressing recipe for a long time, it's restaurant quality and you don't miss the egg. Last week I took a chance and replaced the olive oil with Greek yogurt and I was surprised how well it turned out. Good cheese is a must, I only use Parmigiano Reggiano or Pecorino Romano, that powdered stuff that comes in a plastic container just doesn't cut it!

And for those of you who don't like anchovies, sure you can leave it out, but I think they make the dressing. Your choice!

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Asian Ginger Carrot Dressing

This is good stuff! I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. It's the perfect starter to any dish.

Well, I've been getting requests for this for a while now, so it was time! It's hot in New York, so too cool off I wanted a simple crisp iceburg lettuce salad for lunch. I added some red cabbage and carrots for color and enjoyed every bite! You can serve this on mixed greens, add tomatoes and cucumbers or whatever you like!

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Zesty Avocado Cilantro Buttermilk Dressing

This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.

Make a boring grilled chicken salad exciting, use it over greens, on a sandwich, and it even makes a great dip if you use a little less buttermilk. This keeps refrigerated a few days without turning brown.

Low-carb, gluten-free, egg-free, vegetarian and delicious!

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Low-fat Buttermilk Ranch Dressing

A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!

There is nothing better than homemade dressing, store bought dressing just doesn't do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it.

I slightly modified this recipe from my friend Susan's blog Farmgirl Fare. I love her blog, she is a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys! I often tell her how lucky she is to have her own farm fresh eggs and fresh produce, and she often tells me how lucky I am to live near a Trader Joe's. You can easily halve this recipe and leftovers can be stored in the fridge for about 4-5 day. Enjoy!!

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Skinny Red Wine Tomato Vinaigrette

Lightening up vinaigrettes have been one of my biggest challenges because you typically need to keep the ratio of oil to vinegar 3 to 1, if you try to use less oil you'll wind up with a very tart tasting dressing.

Adding a sweet, juicy, vine ripe tomato to my vinaigrette allows me to keep my ratio of oil to vinegar 3 to 1 and compliments all the flavors without the need to have to add more oil. I pulse the tomato in my food processor first, then combine all my other ingredients I would normally add, and let it rest a few hours to let the flavors combine.


You can come up with different variations by using different vinegars, adding fresh herbs, honey, and so on. The best way to test if your dressing is good is to test it by dipping a piece of lettuce into it.


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Skinny Cucumber Ranch Dressing

A low fat ranch dressing will leave you feeling cool as a cucumber! Light and refreshing, perfect on a simple wedge of lettuce, with tomatoes and cucumbers.

This ranch dressing was lightened up with Greek yogurt, low fat buttermilk and light mayonnaise along with cucumbers, Spring chives, parsley and a hint of lemon. If you don't like mayonnaise you could replace it with more buttermilk and yogurt.

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Creamy Cilantro Tomatillo Dressing

This seriously addicting light dressing is the perfect topping on any salad or even great as a dip. Not a fan of cilantro? No worries, this dressing has so much flavor without, leave it out and add some fresh parsley instead.

The base of this recipe is a homemade ranch, with light buttermilk, Greek yogurt, low fat mayonnaise. Cilantro, lime, jalapeños, tomatillos scallions and spices give this dressing a Mexican flair, perfect served over cilantro lime rice, black beans and sweet slow cooked pork barbacoa to create your very own homemade Cafe Rio salad! Also fabulous over shrimp or chicken!

Use your leftover buttermilk to make buttermilk pancakes, strawberry scones, Irish soda bread muffins, skinny ranch dip and more!

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Skinny Tzatziki

Tzatziki is a classic Greek cucumber yogurt sauce or dip. It is served as a condiment on gyros, fish and souvlakis, and other Greek dishes or it is served as a dip with pita wedges. I personally love it on my Spinach and Feta Stuffed Chicken Breasts, on chicken burgers, as a dip with crudites and even drizzled over Greek salad. My lightened up version is fat free and just as delicious.

I can't think of a better time to make this with all the cucumbers and fresh herbs growing in my garden right now. Chives aren't typically added but I love the flavor it adds to it. Some people also like to add mint leaves. Straining the yogurt and cucumbers are a must to make this thick, so don't skip this step!

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Low Fat Creamy Blue Cheese Dressing

Nothing beats the flavor of homemade salad dressing. Making your own salad dressing gives you control of what ingredients go into it. Serve this with a wedge of iceberg lettuce, as a dip for skinny buffalo wings or one of my favorite ways to enjoy this is on a roast beef sandwich on a good whole wheat crusty bread with arugula.


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Honey Goat Cheese Dressing

Taste the wonderful flavors of fall in this beautiful salad with apples, craisins, pecans, honey and creamy goat cheese tossed with mixed baby greens. I love the combination of the goat cheese paired with the sweet taste of honey and fruit. This is great as a side salad or a light lunch.

I was surprised to learn that goat cheese is 30% lower in fat and calories than most cow’s milk and it's tolerable for those who cannot digest cow’s milk. 



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Basil Green Goddess Salad Dressing

In the summer when we have so much basil we don't know what to do with it all, I love making this dressing to serve over my garden tomatoes and cucumbers.

I think it's genius adding basil to Green Goddess dressing, which I have to thank Ina Gartin for, my husband is basil obsessed, so this recipe always makes him happy.

Pictured here, I served this over a wedge of Iceberg along with some fresh heirloom tomatoes. You can also use Bibb lettuce, or Butter lettuce if you prefer. You can easily halve this recipe, this would last in the refrigerator about three days.

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