I have a friend who can’t have any fat, and I like to put rich things in my salad: oil-based dressings, nuts and sometimes cheese. So what I did was serve a deconstructed salad, a home-made salad bar, with the salad greens in one bowl and all the possible topping in little bowls all around. I went with craisins, pecans, walnuts, sliced almonds, grape tomatoes, corn, sliced mushrooms, crumbled feta and sliced roasted red peppers, but I could also have put out avocado, scallions and red onion. The fat-free dressing was served on the side.
Citrus Honey Dijon Fat Free Dressing
Inspired by the fat-free dressings at LemonDrop.
1-2 tsp. honey
2 tsp. balsamic vinegar
2 tsp. lemon juice
1 tsp. Dijon dressing
4 Tbl. orange juice
2 Tbl. water
salt, pepper, to taste
1/4 tsp. minced garlic, optional
Combine all the above and adjust seasoning to taste.
Note: This is a thin dressing. If you want a thicker, creamier dressing, you can substitute 2-3 Tbl. of oil-free, tahina free hummus for the water and honey in the above recipe. It might be difficult to find fat-free hummus, so you can either (a) use regular hummus if fat-free isn’t critical or (b) you can puree 1/4 cup of chickpeas with the rest of the ingredients in a blender or small food processor to make a creamy dressing. Take a look at this Hummus-Orange Dressing from Forks over Knives (see also here for more dressing recipes).