Creamy Low Carb Salad Dressing With a Zip!

Marcia McCance


I love salad dressing but can rarely find one in the store that I actually like, aside from Ranch. Since I want a little variety and don't always want to have Ranch I make up dressings and this is one of them. I like knowing that all of the ingredients are healthy.

The only thing that might be a little unhealthy is the soy oil in the mayo, but it tastes so good that I do sometimes indulge!

I like it on a bed of baby spinach leaves with grape tomatoes. If I'm not in a hurry, I'll add other things to the salad, like Romain lettuce, walnuts, and broccoli tops. Anything, really!


pinch tips: How to Cut Cherry Tomatoes




Makes about a cup


No-Cook or Other


3/4 c
hellman's real mayonnaise
1/4 c
garlic dill pickle juice (or vinegar)
1 tsp
prepared horseradish mustard
1/2 tsp
garlic granules
1/2 tsp
minced onion
1/2 tsp
italian seasonings
1 Tbsp
tones curry powder

Directions Step-By-Step

I recycle jars that things come in. I used the Pimiento jar to store the dressing in today, because it was the perfect size. I actually made it in the jar. This is also a way to use up that good pickle juice that I am reluctant to throw out, too. It is already flavored exactly the way I like it! (I buy Baby Garlic Dills.)
Combine the mayo and pickle juice till nearly smooth.
Add the mustard and stir some more.
Add the herbs and spices and you're done!

Spoon a couple of tablespoons on your individual salad and enjoy the creamy zip with your fresh chilled veggies!! I love a good salad!!
Dressing should store for more than a week, or two, if kept tightly capped in the fridge.
This is great as a dip for broccoli, celery and other fresh raw vegetables, too.

About this Recipe