Creamy Low Carb Salad Dressing With a Zip!

Marcia McCance

By
@mmccance

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!

Enjoy!


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Rating:

Comments:

Serves:

Makes about a cup

Method:

No-Cook or Other

Ingredients

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

1
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.)
2
Combine the mayo and pickle juice till nearly smooth.
3
Add the mustard and stir some more.
4
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!!
5
Dressing should store for more than a week, or two, if kept tightly capped in the fridge.
6
This is great as a dip for broccoli, celery and other fresh raw vegetables, too.

About this Recipe