Ranch Salad Dressing

I am not sure what this salad dressing really is but it is very close to ranch but I like it better than ranch. It is also very simple to make and I always have these ingredients in my kitchen so it will always be available to me. I know that you will like it too. I had it with my salad this week for work.

Ranch Salad Dressing

• 1/2 cup mayonnaise
• 2 Tablespoons cider vinegar
• 1 Tablespoon spicy brown mustard
• 2 garlic cloves, minced
• 1/2 teaspoon Splenda

Mix all ingredients well and refrigerate for at least 2 hours to blend flavors. Serves 3.

Nutritional Information- 249.2 calories, Carbohydrates- 1.4 grams (Sugars- 0.6)

Net Carbs- .08

Asian Red Pepper Dressing

Several years ago I used to eat at a Thia restaurant in Dunbar, WV on a regular basis. Once I developed Diabetes I had to stop because my favorite dish there was very high in carbs. When I made the Vietnamese Steak Wraps last week I discovered that the sauce from that recipe tasted exactly like the house salad dressing that I always got on my salad at the Thia Restaurant. I made extra and now keep it in my refrigerator for my salads.

Asian Red Pepper Dressing

• 1/4 cup water
• 1/4 cup rice wine vinegar
• 4 Tablespoons Splenda
• 1/4 teaspoon salt
• 1/2 teaspoon crushed red pepper

Combine water, vinegar,  Splenda and salt in small saucepan and bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crush ref pepper; set aside to cool. Serve warm or cold. (I prefer cold)

This recipe is practically carb free.

Poppy Seed Dressing

I realized that I had never added a salad dressing recipe to the blog. That isn’t because I didn’t try any it is just that I never liked any that I tried. That is until now. I have found one that I dearly LOVE. It was so easy to make too.

You need to get out your trusty blender for this one folks. I can’t believe how easy this one was. I served it over a salad that I had topped with Blackened Chicken and added cheddar cheese. I enjoyed it so much that I had it for 3 different meals last week.

Poppy Seed Dressing

• 1/2 cup Splenda
• 1/3 cup apple cider vinegar
• 1 1/4 teaspoon dry ground mustard
• 1/2 teaspoon dried minced onion
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 teaspoons poppy seeds

In a blender place sugar, vinegar, dry mustard, onion and salt. Blend on medium for 2 minutes.

Increase speed to high and slowly add oil in a thin, steady stream until completely absorbed. Pour mixture into a bowl or one of these containers that I bought at Walmart and then add poppy seeds mixing until just combined.

Chill thoroughly before serving. Serves 6 if you are doing a very large salad as I did above.

This container is wonderful to store the dressing in the fridge. It has a mixer built into the lid that will help you to reblend it a bit if it separates some.

Nutritional information: Calories- 328.7, Fat- 37.8 grams, Cholesterol- 0, Sodium- 387.9mg, Potassium- 22.2mg, Carbohydrate- 2.3grams (Dietary Fiber-0.2grams, Sugars- 0.9 grams)