Diabetic Salad Dressing

Thanks Chef Tom for another great tasting and healthy recipe.

1/2 cup water
1/2 cup white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 teaspoons sugar

Combine and refrigerate.

Yield: 1 cup.

Chef Tom Cooks

Garlic Salad Dressing

2 cups mayonnaise
1/4 cup water
1/4 cup milk
1/4 cup buttermilk
2 Tbl. grated Parmesan cheese
1/4 tsp. black pepper
2 tsp. dehydrated onions
1 tsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. garlic powder

In a small bowl, whisk all ingredients until blended. Cover and chill at least 1 hour. Store in refrigerator for up to 2 weeks. Makes 2 1/2 cups.

Changes - add a few dried herbs. The best way to tell if your choice of herbs will compliment your dressing is to make it according to the recipe, scoop up 1 tsp. and sprinkle just a FEW herbs, mix and taste. I like to use just a little fresh dill in this. It gives it a fresh taste.