Olive Garden Salad Dressing

This recipe came from the Cookbook Top Secret Recipes Treasury II. It takes restaurant favorites and makes them lower calorie.

2/3 cup water
1 1/2 tbsp dry pectin
1/2 cup white vinegar
1/4 cup corn syrup
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic (1 clove)
1/4 tsp dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes
1/4 cup egg substitute
2 1/2 tbsp grated Romano cheese

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese ad place the pan over medium heat. Stir often until the mixture begins to boil, then remove the pan from the heat. Cool for about 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour it into a sealed container and chill for at least 2 hours.

Makes 1 1/3 cups.
42 calories per serving.

Yummy Salad

A friend of mine had this on her blog. It sounded good so we had it for dinner tonight. It was really good so we thought we would share.

Salad:
2 heads of leafy greens
3/4 c. Craisins
2 crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
2 oz. blue cheese or Gorgonzola (I don't like Blue Cheese and couldn't find Gorgonzola so we used Feta Cheese)
1/2 c. chopped walnuts or pecans (We didn't use any nuts. Sunflower seeds would probably be good too.)

Honey Red Wine Vinaigrette:

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Biggest Loser Salsa Vinaigrette

1 cup roasted tomato salsa (or your favorite salsa)
1/4 cup cider vinegar
3 tbsp extra-virgin olive oil
1/2 tsp ground black pepper

Combine the salsa, vinegar, oil, and pepper in a blender of food processor til smooth.

We had this over a grilled chicken salad and it was so good.