Salad Dressing Recipes

Two-Second Vinaigrette

YIELD: 100 servings (serving size: 1 Tbsp.)
PER SERVING: 87 calories, 12 mg sodium
INGREDIENTS

  • Vinegar, cider, balsamic, red wine or white—2 1/3 cups
  • Vegetable or olive oil—4 1/2 cups
  • Garlic, granulated—1 tsp.
  • Onion powder—1 tsp.
  • Salt—1/2 tsp.
  • Pepper, ground—1/2 tsp.

DIRECTIONS

  1. Mix all ingredients in a large bowl, preferably with a whisk.
  2. Pour the dressing over the salads that you have assembled in steamtable pans.
  3. If storing the dressing longer term, store in an airtight container in the refrigerator. It will keep for up to three months.

Recipe & recipe analysis: Let’s Cook Healthy School Meals, published by Project Bread

*Note: If this recipe passes the test with a small group of students, conduct a complete nutrient analysis.

Peachy Chipotle Drizzle

YIELD: 48 servings (serving size: 2 ozs.)
PER SERVING: 40 calories, 1 g pro., 9 g carb., 0 g fiber, 0 g fat, 0 g sat. fat, 0 mg chol., 20 mg sod.
INGREDIENTS

  • Peaches, canned, sliced—2 lbs. or 3 1/2 cups
  • Yogurt, vanilla, lowfat—4 lbs.
  • Chipotle powder*—2 tsps.

DIRECTIONS

  1. Drain the peaches, then place them in the bowl of a food processor and process until smooth. Scrape down the sides with a rubber spatula.
  2. Add the yogurt and chipotle powder and process until thoroughly mixed.
  3. Deposit 2 ozs. (1/4 cup) of the yogurt mixture into 48 2-oz. containers and cover.
  4. Serve chilled or hold under refrigeration until ready to serve.

Recipe & recipe analysis: General Mills Foodservice

*Notes: If desired, increase the amount of chipotle powder for older students. One possible menu idea is to serve this item as a dressing for a wrap or salad of kale coleslaw with mandarin oranges and grilled chicken.

Caesar Dressing

YIELD: 100 servings (serving size: 2 Tbsps.)
PER SERVING: 59 calories, 59 mg sodium
INGREDIENTS

  • Mayonnaise, lowfat—10 2/3 cups
  • Mustard, yellow—1/3 cup
  • Garlic, fresh—4 tsps. or 4 cloves or powdered garlic—2 tsps.
  • Worcestershire sauce—4 tsps.
  • Onion powder—4 tsps.
  • Lemon juice or cider vinegar—4 tsps.
  • Milk, white, lowfat—2/3 cup
  • Hot sauce—1 tsp.
  • Parmesan cheese, lowfat—2/3 cup
  • Salt—2/3 tsp.
  • Pepper—2/3 tsp.

DIRECTIONS

  1. Mince the garlic if using fresh garlic.
  2. In a large bowl, whisk together the ingredients until smooth (salad dressing consistency.)
  3. Chill, then serve with Romaine and iceberg lettuce mix, croutons and other salad fixings. This dressing will last up to two weeks in the refrigerator.

Recipe & recipe analysis: Let’s Cook Healthy School Meals, published by Project Bread

*Note: If this recipe passes the test with a small group of students, conduct a complete nutrient analysis.

Apple Vinaigrette

YIELD: 100 servings (serving size: 2 tsps.)
PER SERVING: 33 calories, 3 g fat, 0.2 g sat. fat, 12 mg sodium
INGREDIENTS

  • Apples, Granny Smith—2
  • Sherry wine vinegar—3/4 cup
  • Apple juice—3/4 cup
  • Honey—6 Tbsps.
  • Onion, red—6 Tbsps.
  • Mustard, Dijon—3 Tbsps.
  • Vegetable oil—1 1/2 cups

DIRECTIONS

  1. Wash and chop the apples. Mince the onion.
  2. Mix all ingredients in a blender until smooth. Drizzle over the salad being served.
  3. Keep the leftover dressing refrigerated and use within 24 hours.
  4. Hold at 41°F or lower.

Recipe & recipe analysis: Yeon-Ho Shin and Terry Baker, University Dining Services, Oklahoma State University, Stillwater, Okla., published in Oklahoma F2S Cooking: A Farm to School Cookbook

*Note: If this recipe passes the test with a small group of students, conduct a complete nutrient analysis.

Asian Salad Dressing

YIELD: 100 servings (serving size: 3 1/2 tsps.)
PER SERVING: 6 calories, 69 mg sodium
INGREDIENTS

  • Miso, white or brown, mild—2/3 cup
  • Water, room temperature—1/3 gal.
  • Carrots—1/3 cup
  • Sesame oil—2 Tbsps.
  • Ginger—1/4 cup

DIRECTIONS

  1. Shred the carrots using a microplane or super-fine shred blade. Peel and mince the ginger.
  2. In a blender or food processor, mix the miso with the water until blended. Add the carrots and ginger. Depending on the strength of the miso, add more water to dilute.
  3. Gently stir in the sesame oil. The dressing will separate, so shake well before serving.

Recipe & recipe analysis: Let’s Cook Healthy School Meals, published by Project Bread

*Note: If this recipe passes the test with a small group of students, conduct a complete nutrient analysis.

Ranch Dressing

YIELD: 113 servings (1 gal.; serving size: 1 oz.)
PER SERVING: 36 calories, 1 g pro., 3 g carb., 2 g fat, 0.19 g sat. fat, 4 mg chol., 174 mg sod., 0.02 mg iron, 43 mg ca.
INGREDIENTS

  • Ranch dressing mix—4 7/8 ozs.
  • Yogurt, plain, lowfat—4 3/4 lbs.
  • Mayonnaise with olive oil, reduced fat—1 7/8 lbs.
  • Milk, nonfat—29 ozs.

DIRECTIONS

  1. Whisk together all ingredients thoroughly and place the dressing in the refrigerator overnight.

Recipe & recipe analysis: Chandler (Ariz.) Unified School District Nutrition & Food Services Department

Creamy Italian Drizzle

YIELD: 64 servings (serving size: 2 ozs.)
PER SERVING: 110 calories, 1 g pro., 9 g carb., 8 g fat, 0.5 g sat. fat, 0 mg chol., 300 mg sod.
INGREDIENTS

  • Yogurt, vanilla, lowfat—4 lbs.
  • Dressing, Italian, prepared—4 lbs. or 2 qts.

DIRECTIONS

  1. Stir the yogurt and salad dressing together until thoroughly mixed.
  2. Deposit 2 ozs. (1/4 cup) of the yogurt mixture into 64 2-oz. containers and cover.
  3. Serve chilled or hold under refrigeration until ready to serve.

Recipe & recipe analysis: General Mills Foodservice

Lower Fat Ranch Dressing

YIELD: 100 servings (serving size: 2 Tbsps.)
PER SERVING: 53 calories, 1 g pro., 3 g carb., 0.07 g fiber, 4 g fat, 1 g sat. fat, 4 mg chol., 263 mg sod., 0.06 mg iron, 39 mg ca.
INGREDIENTS

  • Buttermilk, lowfat, cultured—2 qts.
  • Mayonnaise, lowfat, no-cholesterol—1 qt.
  • Sour cream, light—4 cups or 2 lbs.
  • Garlic powder—2 Tbsps.
  • Onion powder—2 Tbsps.
  • Chives, fresh—1/4 cup
  • Dill weed from sprigs, fresh—1/4 cup
  • Parsley, fresh—1/4 cup
  • Salt—2 Tbsps. or to taste
  • Pepper, black—1 1/2 Tbsps.

DIRECTIONS

  1. Chop the chives and parsley.
  2. Whisk together the buttermilk, mayonnaise and sour cream in a bowl.
  3. Stir in the garlic powder, onion powder, chives, dill, parsley, salt and pepper.
  4. Cover and refrigerate for at least 30 minutes before serving.
  5. Use the dressing within three days.
  6. Hold at 41°F or lower.

Recipe & recipe analysis: Jeff Denton, child nutrition director at Ponca City (Okla.) Public Schools, published in Oklahoma F2S Cooking: A Farm to School Cookbook

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