If you head down the condiment aisle in the grocery store you’ll notice that the salad dressing industry is booming. It used to be that there were just a handful of varieties and more often than not, you were reaching for the Ranch or Italian version from the brand of your choice. Now it can take 5 minutes to just narrow down the choices. While I appreciate the convenience of pre-made salad dressing, I still choose to make my own. Why? Well, because like most of the other food I make, I know what’s going in it. It’s also almost always cheaper and it doesn’t even take that long to make. One of my favorites it’s a creamy, spicy chipotle dressing. Not only is it great on salad, but it’s also delicious tossed with cold pasta and veggies for a Southwest pasta salad. You can also use it as a spread for sandwiches or wraps. It can be a fun swap for sour cream in tacos or other Mexican dishes. It’s worth a shot and who knows, maybe you’ll find yourself skipping that condiment aisle at your next trip to the grocery!
A zesty dressing that can be used for more than just salad!
- 3 tablespoons low-fat Greek yogurt
- 2 tablespoons olive oil-based mayonnaise
- 1 tablespoon chopped chipotle pepper in adobo
- 1/2 lime, juiced
- 1 tablespoon water
- 1 teaspoon cumin
- Combine all of the ingredients in a mixing bowl and whisk well to combine.
- Cover and refrigerate until use.
- Serving Size: 6
- Calories: 38
- Sugar: 1
- Sodium: 35
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Protein: 0
- Cholesterol: 2