I was so excited today. Playing with new kitchen gadgets is so much fun and I must admit, I couldn’t wait to give the OXO Salad Dressing Shaker a try.
As a kid I remember loving the taste of the bottled French dressing mom would buy. It also happens to be the hubby’s favorite salad dressing.
Oh how we loved to pour that creamy stuff on our salads. The Kraft brand is what mom loved to buy. A whopping 140 calories for 2 tablespoons of the creamy orange dressing. It wasn’t really orange, it was more like a rust tone. Anyway, that brand dressing comes out to be 4 pp for two tablespoons.
With the new gadget in hand, I decided to try to make a healthier version. And, once again, Chobani is my replacement for Mayo.
The sleek design of the Salad dressing shaker makes it easy to handle.
I promise a full review at the end of the week.
Here is the salad dressing that I created using this nifty product.
Dressing Inspired by Foodnetwork
Yields about one cup
1 PP per two tablespoons
- 1/4 cup white wine vinegar
- 2 1/2 tablespoons tomato paste
- 1/2 cup Chobani 0% Plain yogurt
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 2 1/2 teaspoons sugar
- 1/2 lemon, juiced
- 1/2 teaspoon paprika
- 1/8 cup canola oil
- Salt and freshly ground black pepper
Combine the first 8 ingredients in your shaker. Close lid and shake vigorously.
Open Lid and slowly add the oil. Close lid and shake until the oil has combined completely.
Season, to taste, with salt and pepper. Serve over a classic wedge salad topped with bacon bits and cherry tomatoes.
Don’t forget to enter the Giveaway for this salad dressing shaker.