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Makeover Spinach Salad Dressing Recipe
Makeover Spinach Salad Dressing Recipe photo by Taste of Home

Makeover Spinach Salad Dressing Recipe

Read Reviews (10)
4.92 10
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Makeover Spinach Salad Dressing in Light & Tasty June/July 2004, p22

Nutritional Facts

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.

Reviews for Makeover Spinach Salad Dressing(10)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 25, 2013

So good!

MY REVIEW
Reviewed May. 28, 2013

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!

MY REVIEW
Reviewed May. 17, 2013

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.

MY REVIEW
Reviewed Mar. 14, 2013

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.

MY REVIEW
Reviewed Jun. 21, 2012

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

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