featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 8, 2010


Just in time for swimsuit season, Cloris has whipped out her Skinny Italian Dressing recipe. Of course, you can use it on a toss salad, but I've found it's yummy mixed into tuna or egg salad instead of mayo.-- AP


1 cup plain low-fat yogurt
1/2 a small onion, chopped
2 T. red wine vinegar
1 tsp. sugar
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder

Place all ingredients into a blender. Blend on medium speed for about 15 seconds or until smooth. Chill several hours before serving.

How else might you use Skinny Italian Dressing? Let's hear from you. Post a comment, and your entered in the drawing for a book by this week's Book Club Friday guest author. -- AP


Kathye Quick said...

This sounds like something I need to keep on hand to make my nutritionist happy. Thanks Cloris!

Kathy said...

Sounds like it would make a good dip to me. I usually use creamy salad dressings as a dip for chicken nuggets, veggies or anything else I like to dip. Yes, I admit it, I'm in my 50's and eat chicken nuggets.