Name: Tasty Diet Dressing
Yield: Makes 18 ounces
Ingredients: Vegetable Stock (32-ounce carton, preferably low sodium or nonfat); 2 tablespoons cornstarch

Salad dressing has derailed at least seven of my diets. Fat-free varieties are either bitter or icky sweet, so I end up skipping salads altogether. The spa version uses thickened nonfat vegetable stock, which uncannily resembles emulsified olive oil, as a base. Soon you'll be buying greens in bulk and jeans in a smaller size.

Spa-chef bonus tip:

Freeze stock in an ice-cube tray; mix one cube (thawed) with 1 tablespoon vinegar, Dijon mustard and herbs to taste for one serving.

Recipe notes

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