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It’s easy to make salad dressings that are full of flavor, not calories. Here are some tricks for homemade versions.
1. Add citrus juice, citrus zest and fresh herbs (basil, parsley, cilantro, chives, oregano, or thyme) for a burst of flavor and color.
2. Replace all but 1 to 2 tablespoons of the oil in a recipe with reduced-sodium chicken or vegetable broth.
3. Use a blender: The ingredients come together faster and easier. (Try Food Network Magazine’s Grilled Chicken Salad with Gazpacho Dressing, above.)
4. For variety, use cider vinegar, sherry vinegar or white balsamic vinegar.
5. Add chopped shallots for nuance that’s more subtle than garlic or onion.
6. Bind ingredients together with 1 to 2 tablespoons honey mustard, Dijon mustard or grainy mustard.
7. Use reduced-fat sour cream for creamier dressings, as in this blue-cheese version from Food Network Magazine.
Which ingredients to choose — and which to lose? Here’s a quick guide to revamping the pantry and sizing up other common kitchen staples. 1. Choose: No-salt-added tomatoes (in cans and cartons) over tomato sauce. The ingredient list for tomato sauce should be short and simple: tomatoes and perhaps a few seasonings. But that’s notRead more