As it turns out, there are HEAPS ofA salad dressings out there that are not only easy to make, but low-fat as well.A Here are 8 of our favorites! If you like this collection of easy-to-make, low-fat salad dressings, please share them on Pinterest!
And if you’re looking for more recipe-inspiration, please follow our Food board where we share all kinds of fabulous finds! DaniDani is a 30-something freelance writer and social media consultant who has an unhealthy love for makeup, hair, and fashion. Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions.
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).
Whenever we eat out, I always opt for honey mustard dressing, andA I’ve never been able to find a decent, low-fat option at our local grocery store.


If you’re a ranch fiend like I am, you will LOVE this easy 3-ingredient ranch dressing recipe I found on The Caffeinated Chronicles! When I was 18, I rented a room from a woman who was the BEST BOOK EVER and she made this killer salad with the most delicious (and fattening!) poppy seed dressing.
While I enjoy balsamic vinaigrette on my salads, I am a much bigger fan of creamy dressings, which is why I was so excited when I stumbled upon this low-calorie creamy balsamic salad dressing over on Salad in a Jar. She lives with her husband and 4-year-old daughter in Toronto, Canada and hopes to move to a warmer climate someday. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Unfortunately, even after reducing the lemon in half, the sauce had way too much lemon for us. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.


But thanks to this awesome low-fat honey mustard dressing recipe I found on Recipes From My Kitchen to Yours, I’m no longer missing out! I’ve always wanted to replicate the salad, and after finding this delicious low-fat poppy seed dressing on Skinny Chef, I’m totally adding it to our weekly meal plan! Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.



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Comments

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    20.08.2013

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    20.08.2013