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!



★★★★★ 1 vote

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

How to Make Creamy Low Carb Salad Dressing With a Zip!


  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.

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