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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - March 14, 2008

Low-Fat Salad Dressing


Hello Desi,

I was just wondering what would be a low-fat, easy to make salad dressing? I love salad and it is really good for you, but once you add the salad dressing to it, it usually becomes a really fattening food. Any suggestions you have would be great!

Thanks,

Maren




Hi Maren,

A splash of vinegar (flavored are especially nice) and a sprinkle of sugar perks up greens delightfully, with no added fat.

It's easy to convert your favorite dressing recipes (or store-bought mixes) into lighter versions by replacing the mayonnaise with fat-free versions.

However, I prefer to make mayonnaise based or sour cream based dressings with plain yogurt instead. Not only do you get a lean-caloric version, you also get the boost of added calcium.

You can reduce the fat in vinaigrettes by replacing some of the oil with a pureed, boiled potato, chicken-broth, or corn syrup. For example, for 1 1/2 cups light vinaigrette, use 3 tablespoons vinegar or lemon juice, 1 tablespoon Dijon mustard, 1 minced garlic clove, salt/pepper to taste, 3/4 cup chicken stock, and 3 tablespoons olive oil.

Hope this helps,

Desi @ DVO




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