Recharge your resolutions with a trio of light but luxe salad dressings.

By Emily C. Laskowski

Lemon, ginger and parsley are just some of the refreshing flavors comprising three of Lake Austin Spa Resort’s cleanest and most sought-after salad dressings. Executive Chef Stéphane Beaucamp revealed his secrets to these satisfying yet scale- friendly culinary creations, and the proof is in the dressing.

“Everyone thinks salads are a low-calorie, healthy-eating option, but as we all know, the danger is in the dressing that usually gets doused on all the fresh lettuce and vegetables,” Beaucamp says. “At the spa, we’re all about flavor, and when you have a freshly made, flavorful dressing, you don’t need as much.”

Less is more with these simple yet bold concoctions that will leave your weight-loss worries back in 2015.


Makes about 2 cups
Serving size: 1 tablespoon

Nutritional info per serving: 25 calories, 2 grams of fat, trace of carbs, 1 gram of protein, gluten-free

1/2 cup buttermilk
1/2 cup light mayonnaise
1/2 cup fat-free sour cream
1/2 cup goat cheese
2 cloves garlic, minced
1 teaspoon anchovy paste
1/4 cup chives, minced
1/4 cup parsley, minced
1/4 cup tarragon, minced
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and pulse a few times until the mixture pulls together and then puree until smooth. Serve immediately or refrigerate until needed.

* Tastes great on a bed of romaine, cucumber and avocado.


Makes about 2 cups

Serving size: 1 tablespoon

Nutritional info per serving: 65 calories, 7 grams of fat, 2 grams of carbs, trace of protein, dairy-free, gluten-free


1 tablespoon sesame seeds
1/2 cup rice vinegar
1/4 cup orange juice concentrate, thawed
2 tablespoons gluten-free soy sauce (lake austin recommends Tamari)
1 tablespoon honey
1/2 tablespoon garlic, minced
1/2 tablespoon ginger, peeled and minced
1/2 cup plus 2 tablespoons grapeseed oil
1/4 cup plus 2 tablespoons dark sesame oil


Heat the sesame seeds in a small, dry skillet over medium heat until lightly toasted, about two minutes, then set aside.

Whisk together the rice vinegar and the next five ingredients in a medium bowl. add the grape- seed oil and sesame oil, and whisk until smooth.

Whisk in toasted sesame seeds before serving.

* Tastes great on a bed of arugula, mango, cucumber and radish.


Makes about 1 1/2 cups
Serving size: 1 tablespoon

Nutritional info per serving: 80 calories, 8 grams of fat, 3 grams of carbs, dairy-free, gluten-free

1/4 cup lemon juice
2 tablespoons light agave syrup
2 tablespoons white-wine vinegar
1 cup grapeseed oil
1/2 teaspoon kosher salt

Combine the lemon juice, light agave syrup and white-wine vinegar in a blender and puree until smooth. With the blender running, add the grapeseed oil in a slow, steady stream until the mixture is emulsified. add the salt and pulse to blend.

* Tastes great on a bed of butter lettuce, orange, avocado, tomato and roasted corn.

Photos courtesy of Lake Austin Spa Resort.


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