Best Dr Andrew Weils Favorite Low Fat Salad Dressing Recipes

Dr. Weil's Kale Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

Lemon Garlic Dijon Vinaigrette (Low Fat) image

Provided by Abby Girl

Time 5m

Yield 2/3 cup

Number Of Ingredients 10

3 tablespoons water (or vegetable broth)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
Splenda sugar substitute (to taste) (optional)