German Salad Dressing ♥

Today's recipe: Milk. Vinegar. Sugar. No more. No oil! Low carb. Weight Watchers zero points.

It gets no easier than this. When my brother-in-law visited over Christmas, he mentioned the salad dressing that his mother, a World War II German war bride, makes all the time. They call it 'German Salad Dressing'. Me, I'm tempted to dub it "salad dressing for dummies" because it has just three ingredients.

Three ingredients.

And it's got me to thinking. Why in the world do we buy bottles of salad dressing when it's this cheap and simple and tasty to make? So I'm launching a new series of occasional posts with collections of simple classic recipes for home cooks who want to feed their families economically and healthfully. Look for the first one tomorrow. I'm calling it "Never Buy Salad Dressing Again". Who will take the challenge?

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VEGETABLE RECIPES from the ARCHIVES
~ more salad dressing recipes ~
~ more five-minute recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

GERMAN SALAD DRESSING

Hands-on time: 5 minutes
Time to table: 5 minutes
Makes 3/4 cup (12 tablespoons)

1/2 cup milk
2 tablespoons good vinegar
2 tablespoons sugar (or honey)

Whisk together.

NUTRITION ESTIMATE
Per Tablespoon: 9 Cal (2% from Fat, 1% from Protein, 97% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 2 g Carb; 0 g Fiber; NetCarb2; 2 g Sugar; 1 mg Calcium; 0 mg Iron; 0 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

KITCHEN NOTES
The dressing is especially good with soft lettuces such as Boston, red leaf and green leaf.
For aesthetics, use a clear or light-colored vinegar versus a dark balsamic vinegar.

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