This is a dressing my Mother made all the time growing up. It's really easy and great tasting. I've made it recently and didn't use all the oil and it turned out just fine. (thought it's not low in sugar)

1 can Condensed Tomato Soup
1 c. Sugar
1 c. Cider Vinegar
1/2 c. Vegetable Oil (You could probably even use less, it used to call for 1 c.)
You could add some Paprika, but it's good just like this.

Enjoy!
Stephanie

My favorite low fat dressing....although it's not low sugar...is honey and cider vinegar.....about 1/2 and 1/2....with lots of black pepper.....it really goes a long way....takes very little to dress a salad because it spreads well.
Linda C

lpink, I use 2 dressings on a regular basis. I love them, and even my kids love them!

Everyday Dressing (by Anne Lindsay)
2 T. extra virgin olive oil
2 T. rice vinegar
2 T. water
1 tsp nice dijon mustard
1 clove garlic, pressed
salt and pepper to taste
pinch of sugar

Combine and shake.

Maple Syrup Dressing

3 T. extra virgin olive oil
1 T. balsamic vinegar
1 T. maple syrup
salt and pepper to taste

Mix together and shake.

Hope you enjoy.

Catherine

I usually wing it in my mini food processor, but once you chop the garlic you can use a jar and shake shake shake. this is off the top of my head, at work, and usually I just eyeball it, taste and season again.

2 cloves of garlic
1/2 tsp salt
1/2 tsp pepper
(this is a good start to seasoning)
a good bunch of chopped fresh herbs of choice

then 2/3 olive oil to 1/3 vinegar (any combo of vinegars and lemon juice depending on the whim du jour)

Pulse...and you should have the equivalent of one Ken's size jar of salad dressing. (I liked Ken's low cal caesar and collected a horde of jars to use when I make herb vinegars in the summer.) Maureen

Hi Laurie,
Here's one that I make often and like to keep on hand:

Lowfat Caesar Dressing

1/4 cup olive oil
2 T red wine vinegar
2 T fresh lemon juice
1 clove garlic, pressed
1 tsp worcestershire
opt: 1 tsp anchovy paste
1 tsp dijon or dry mustard
1/4 tsp black pepper
1/2 tsp salt

Place all dressing indredients in a jar and shake until blended.

Cindy

hmm. by definition, oil is fairly hefty in calories so cutting back on that is step one. i know sugar is thought of as being fattening but at 16 calories per teaspoon (or is that tablespoon?), i don't see it that way at all. in any case, this is reasonably light-tasting and can easily be altered with the addition of whatever appeals to you--i do think it's great exactly as written!

SueÂs salad dressing

Rice wine vinegar to the "V" line on a cruet (1/4 cup)
Oil to the "O" line (1/2 cup)
A splash of cider vinegar or lemon juice
Some salt
A little pepper
Dried dill or tarragon or basilÂ

(as a variation, you can use up to ½ balsamic vinegar for the rice vinegar)

Isn't sugar 10 calories per tsp. or something like that? I find a little goes a long way in some dishes, especially ones with nonfat yogurt or vinegar or sour berries. I guess I could use up some of my Splenda. I find however, that Splenda doesn't "age" well in dishes. When consumed fresh, it seems to taste OK to me, but the more it sits around the funkier tasting the things get. Sugar is a natural preservative but I don't think Splenda keeps well, my Splenda items go off faster than what would seem "normal" to me.