Difference between revisions of "Italian Dressing Variations"
RealRecipes (talk | contribs) m (Text replace - "Category:Prepared salad dressing Recipes" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 tbsp dry [[white wine|white]] or [[red wine]] | * 1 tbsp dry [[white wine|white]] or [[red wine]] | ||
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# Start with ½ cup low-calorie Italian dressing. | # Start with ½ cup low-calorie Italian dressing. | ||
# Add the appropriate extras to get the variation you want. | # Add the appropriate extras to get the variation you want. | ||
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__NOTOC__ | __NOTOC__ | ||
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| + | <references/> | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
Latest revision as of 17:04, 16 July 2012
Ingredients
- ½ cup low-calorie Italian dressing
Anchovy Italian dressing
- 1 oz anchovy fillets, ground
Bacon Italian dressing
- 1 tbsp bacos
Parmesan Italian dressing
- 1 tbsp Parmesan cheese
Tomato Italian dressing
- 1 tbsp tomato purée
Wine Italian dressing
Procedures
- Start with ½ cup low-calorie Italian dressing.
- Add the appropriate extras to get the variation you want.
- Allow to mellow for several hours.
Nutritional information
½ cup = 24 calories
- Anchovy dressing: 1 meat exchange
- Bacon dressing: ½ fat exchange
- Parmesan dressing: ⅛ meat exchange
- Tomato dressing: none
- Wine dressing: none
