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Makeover Spinach Salad Dressing Recipe

Makeover Spinach Salad Dressing Recipe photo by Taste of Home

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This makeover recipe is ideal for spinach. It's also a great way to dress up chicken salad or coleslaw. Yet it has less than half the calories and fat of the original dressing and about 40% less carbohydrates.—Cindy Harnish, Wexford, Pennsylvania

This recipe is:

Healthy

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Diabetic Friendly

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Makeover Spinach Salad Dressing Recipe

Prep/Total Time: 5 min.

Yield: 10 Servings

5 5

Ingredients

1/3 cup sugar
1 small onion, finely chopped
1/4 cup cider vinegar
1/4 cup unsweetened applesauce
2 tablespoons water
2 tablespoons canola oil
4 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
Fresh spinach leaves

Directions

Combine the first nine ingredients in a blender or food processor; cover and process until smooth. Serve over fresh spinach. Store leftover dressing in the refrigerator. Yield: 1-1/3 cups.

Nutritional Analysis: One serving (2 tablespoons dressing, calculated without spinach) equals 56 calories, 3 g fat (trace saturated fat), 0 cholesterol, 260 mg sodium, 8 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Makeover Spinach Salad Dressing in Light & Tasty June/July 2004, p22

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Reviews for Makeover Spinach Salad Dressing

Makeover Spinach Salad Dressing

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(1-9) of 9 reviews

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Reviewed on May. 28, 2013 by rwippel

This dressing is pretty good! Sometimes I'm a bit skeptical in regards to low fat salad dressings, but this was very good and smelled delicious!

Reviewed on May. 17, 2013 by btaylor123

This is delicious, and I know I'll come back to it again and again. Like some other reviewers, I also cut back on the salt, since I didn't think it was needed for flavor. And I didn't use a blender or processor, just mixed the ingredients well.

Reviewed on Mar. 14, 2013 by PeterPassa

Very good. I served this over spinach wiht mushrooms, turkey bacon, and a sliced hard boiled egg. Yummy! I used half the salt and it was still excellent. Might try less sugar or Splenda next time ... and there will be a next time.

Reviewed on Jun. 21, 2012 by Consuelo.evans

I love this recipe. Sometimes I switch up the oils; instead of using canola I'll use sunflower or grapeseed, just as yummy!

Reviewed on Jun. 13, 2012 by ourvista

This was fantastic! I substituted the sugar for honey and it takes a lot like honey mustard dressing! YUM!

Reviewed on Oct. 07, 2011 by Kelowna

Used this as a dressing for a lettuce/waldorf salad for Thanksgiving luncheon at work. Everyone LOVED it!

Reviewed on Jul. 21, 2011 by micheleclow

I like this recipe. It's low fat and very flavorful. I did substitute Splenda for the sugar though

Reviewed on Feb. 02, 2010 by unioneditor

I would not make this recipes as is. I'd use either honey or Splenda sugar blend for the sugar. I'd cut down on the salt or not use any at all.

Reviewed on Jul. 24, 2009 by pefferlawprincess

I think I would substitue honey for the sugar and no salt instead of salt to make it even more healthier.