These were originally prepared as salad dressings, however, we soon discovered these dressing made excellent marinades for beef and poultry, delicious finishing sauces for seafood and scrumptious dips for vegetables. Get creative!

All Dressings listed below make approximately 1 Cup Serving Size 2 Tablespoons
They all take about 10 minutes to combine and 30 minutes to rest.

Sugar-Free Catalina
1/2 Cup canola oil
2 Tbsp shallot, chopped fine
1/3 Cups low carb ketchup (Heinz)
1/4 Cup cider vinegar
3 Tbsp Splenda
1 tsp salt
1/2 tsp chili powder
1/2 tsp celery seed

Lime Cilantro
1/2 Cup fresh lime juice (about 4 limes)
1/4 Cup extra-virgin olive oil
1/4 Cups fresh cilantro, chopped fine
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)

Low-Fat Raspberry Dressing
2 tsp Dijon mustard
2 tsp garlic, minced
1 Tbsp fresh tarragon
3/4 tsp kosher salt
1/4 tsp pepper
1/2 Cup raspberry vinegar
1 Tbsp fresh lime juice
1 Cup water

Creamy Lemon Dill
1/4 Cup low-fat mayonnaise
1/2 Cup non-fat plain Greek yogurt
3 scallions, chopped fine
1/4 Cup fresh dill, chopped
3 Tbsp fresh lemon juice

Mustard Vinaigrette
1/4 Cup extra-virgin olive oil
3 Tbsp red wine vinegar
4 tsp Dijon mustard
1/2 tsp fresh tarragon
1/4 tsp salt
1 Tbsp capers

Tomato-Basil Vinaigrette
2 large fresh tomatoes, peeled and seeded
1/2 Cup olive oil
1 1/2 Tbsp garlic, chopped
1 1/2 Tbsp shallots, chopped
3/4 Cup fresh basil, chopped
kosher salt and pepper

Low-Fat Asian Dressing
4 cloves garlic minced
2 pieces fresh ginger (size of garlic cloves), peeled, grated
6 oz low-sodium soy sauce
3 oz red wine vinegar
2 Tbsp Splenda
6 drops sesame oil
1 Tbsp water

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes