7 Slimmed-Down Salad Dressings

With a fraction of the fat and calories, this quick and tasty homemade Caesar dressing puts bottled and restaurant versions to shame. The classic Caesar has never been so delicious—or so good for you.

Serves: 5

Ingredients:

5 tablespoons nonfat Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon fresh lemon juice

1 garlic clove, finely minced

1/2 teaspoon freshly ground black pepper

Directions: Combine all ingredients in a medium mixing bowl, and whisk well to combine.

Photo credit: Quentin Bacon

Basics like olive oil and balsamic combine with just a touch of tangy pomegranate juice to create this tart yet sweet vinaigrette. The zesty flavor pairs perfectly with a fruit-infused salad, like my watermelon, basil, and feta salad (left).

Serves: 5

Ingredients:

1/4 cup POM pomegranate juice

2 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

Directions: Combine all ingredients in a medium mixing bowl, and whisk well to combine.

Photo credit: Quentin Bacon

Here’s a healthy spin on a creamy Asian-inspired dressing that uses only three ingredients. Dip raw crudité in this tasty dressing or drizzle it on a bed of Bibb lettuce, carrots, hearts of palm, and sweet onions for a winning salad.

Serves: 4

Ingredients:

2 tablespoons light mayonnaise

1 tablespoon miso paste (preferably red)

1 tablespoon rice wine vinegar

Directions: Whisk the mayonnaise, miso paste, and rice wine vinegar together in a small bowl.

Photo credit: Quentin Bacon

Who knew three ingredients could taste so exotic? I love drizzling this Thai-flavored vinaigrette on hearty Asian-inspired noodle salads (think soba, rice, or wheat noodles) or salads full of grains like quinoa or barley.

Serves: 4

Ingredients:

2 tablespoons extra virgin olive oil

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

1 tablespoon balsamic vinaigrette

Directions: In a large mixing bowl, add the ingredients and whisk well to combine. Drizzle over salad and toss well to coat.

This light, citrus dressing is perfect for summer! Try pairing it with a simple arugula and asparagus salad with garbanzo beans, thinly sliced red onions, and apples.

Serves: 6

Ingredients:

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon agave nectar

1/4 teaspoon sea salt

Directions: In a medium mixing bowl, add all of the ingredients and whisk well to combine.

Photo credit: Quentin Bacon

This super-easy vinaigrette will become your go-to dressing for any Mediterranean dish. Light in calories and fat, it's the ideal topping for any seafood-based salad, like a Tuna Nicoise or seared Ahi tuna salad.

Serves: 4

Ingredients:

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons extra-virgin olive oil

Directions: In a medium mixing bowl, add all of the ingredients and whisk well to combine.

Ranch dressing is so 1986! Instead of the bad-for-you bottled stuff, whip together equal parts barbecue sauce and nonfat Greek yogurt for a creamy, tangy, pretty-in-pink dressing. It goes well with raw crudité or on top of a “chopped” chicken salad. Yum!

Serves: 6

Ingredients:

1/4 cup store-bought or homemade barbecue sauce

1/4 cup nonfat Greek yogurt

Directions: In a medium mixing bowl, whisk ingredients well to combine.

Photo credit: Quentin Bacon