I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.

Submitted by CHEF_MEG

A lighter take on a pub favorite! For extra veggies, top with chopped tomatoes.

Submitted by CHEF_MEG

A lowfat delicious creamy Greek dressing

Submitted by BARBSDUCK

Similar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.

This light and flavorful dressing is big on flavor and Vitamin C for what it is, but small on dietary impact!

Submitted by STACIA14

Submitted by BANANACURLS

I really like Thai Chili sauce and have developed a rather spicy and tangy salad dressing using Thai Chili Sauce. Although the Thai Chili sauce has a good bit of sugar, I only use 1 Tbsp in the recipe so it's not too bad.

Submitted by BRAMBO58

A beautiful flavoured herb dressing for colelaw, salads or used as a dip for fresh veges etc.

Submitted by VEGEFARMER

Great tasting and inexpencive alternative to other oriental dressings serving size : 1 tablespoon\

I did some checking on the comments on my dressing. to those who think corn syrup is bad try looking up a possible side effects list? whatever. i checked to see if there was any fat in it. ???? not. and if you want to use the following if you are really scared here's the comparison
corn syrup 60cal/tbs 16.3 carbs
Honey 64.4cal/tbs 17.5 carbs
Brown sugar 51.7cal/tbs 13.4 carbs
just a side note try looking at a label in a store bought oriental dressing to see what's in it and compare the cost that will convert you to homemade dressings in a hurry :)

Submitted by MAMATEMBO

A Yummy, Strong Dressing & Grilled Veggie Marinade!

Submitted by FREDDYMOM

Yummy Salad Dressing

Submitted by COMOMX3

This is the Brown Derby original dressing, except that they added 1/2 cup more "salad" oil, which I used canola.

Submitted by ACMONROE

Make this dressing more like the original by increasing the tahini a tablespoon at a time, until it tastes the way you like. Remember that the fat and calories go up as the tahini increases!

Submitted by TABBYKAT75

A classic Nicoise Dressing - a HUGE fave of mine.

Submitted by THESOMEEX

Submitted by AMSTANDLEY

Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.

Submitted by CHEF_MEG

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

Cucumbers give this guacamole a refreshing flavor.

Submitted by COACH_NICOLE

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

This dip / spread is a great way to add flavor to any snack or meal item.

Submitted by SAMANTHA_SP

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

My Gramma Willie taught me how to make this sauce years ago. It's the only way I make Alfredo now (though I use unsweetened soy milk instead of skim milk). Serve with grilled chicken, broccoli and pasta.

Submitted by SP_STEPF

This is a slimmed down version of one of my favorite party foods--cheese fondue. Mashed cannellini beans slim down the recipe but keep a thick and luscious texture!

Submitted by SP_STEPF

This is an easy Szechuan sauce recipe. It has a lot of flavor. When you add the hot oil to the chili paste the aroma just fills the room.

Submitted by KZD2008