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Makeover Spinach Salad Dressing Recipe

Makeover Spinach Salad Dressing Recipe

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. YIELD:10 servings


  • 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


  • 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.

Nutritional Facts

2 tablespoon: 56 calories, 3g fat (0.550g saturated fat), 0mg cholesterol, 260mg sodium, 8g carbohydrate (0g sugars, 0.550g fiber), 0.550g protein Diabetic Exchanges:1/2 starch, 1/2 fat

Reviews for Makeover Spinach Salad Dressing

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Reviewed Jun. 25, 2013

"So good!"

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!"

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."

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!"

Reviewed Jun. 13, 2012

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

Reviewed Oct. 7, 2011

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

Reviewed Jul. 21, 2011

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

Reviewed Feb. 2, 2010

"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 Jul. 24, 2009

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

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