You know this much is true: Store-bought, fat-free dressing tastes like a slimy lab accident.
Yet we still dutifully stick it in the office fridge, or carry it around in our purses in neat single-serving packets to drown (read: strangle, kill) our lunches. Why?
Why indeed, when there are these four totally simple dressing recipes that – wait for it – actually make something supremely healthy taste damn good while also being fat-free, and cheap!
The secret weapon? A base of fruit juice or yogurt instead of oil or slimy fake things not found in nature. Seriously – just because your lunch is healthy doesn’t mean it has to taste like an experiment gone wrong.
1 tbsp Dijon mustard (like Maille Old Style)
2 tbsp balsamic vinegar
Juice of one large orange
1. Combine all ingredients in a rinsed, recycled jar.
2. Shake it like a Polaroid picture.
Keeps for two to three weeks! Toss with salads involving sun-dried tomatoes, baby spinach, artichoke hearts, chickpeas. Anything quasi-Italian or Mediterranean will go brilliantly.
1 to 2 cloves garlic, minced
3/4 cup 0 percent-fat Greek yogurt, like Fage
Juice of one large lemon (about 6 to 8 Tbsp)
2 tbsp red wine vinegar
Generous amount black pepper (1/2 tsp or more)
Pinch of salt
1. Combine all of the ingredients except salt and pepper using an immersion blender, food processor or straight-up whisk.
2. Taste, then season with salt and pepper, store in a a jar.
Keeps for about two weeks. Toss with salads that you would eat with creamy dressing: Caesar, chicken, chef’s, whatever.