Although the vast majority of our recipes come from, or are adapted by, The Chef, today’s recipe happens to be one of my favorites and one I came across while working in a high school home economics class not long after I had graduated from college. I am not sure of the original source, and we did adapt the recipe slightly. It is not one of The Chef’s favorites, but The Well-Fed Son and I enjoy it regularly on salads. We hope you enjoy it, too.
Creamy Low-Calorie Salad Dressing
- 1/2 cup skim milk (we use rice milk)
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 cups low-fat cottage cheese
- 1 small onion (about 1/4 cup), chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- Place all ingredients in blender or food processor in order listed. (We use a blender.) Cover and blend on medium speed approximately one minute, or process, until smooth. (You don’t want it to get too thin/runny consistency.)
- Cover and refrigerate any remaining dressing.
2 stars - Surprise your neighbor
The Well-Fed Daughter (10 months old) - Mommy’s Baby Girl (4 Stars)
Find more great recipes with this one at Foodie Friday, Titus 2sdays, Melt in Your Mouth Monday, Theme of the Month Recipe Round Up and:
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
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