I answered this in a chat thread but thought I'd throw it in here. As Aoife already said, you can substitute another sweetener for the sugar. Also, even though it may change the taste slightly you can use less than half the honey to sweeten the dressing for fewer calories. If you're not against artifical sweeteners though I'd use them.
For the oil, I've been making a 'oil substitute' for a while. Mix 1 cup of water with 1 Tbsp of cornstarch. Heat on the stove, stirring until thickened. Cool and use instead of oil in salad dressings. I tend to make 2 cups at once and put it in the fridge until needed. The only changes I usually make is cutting back on the hot/spicy ingredients. I usually half them and check them the next day.
I've used these dressings in regular salads (dress before serving) and pasta salads (with short sitting times). It would work fine for the salad you're talking about. The only salads it might not work in are ones that marinate for a while/days etc. When I use them in pasta salad I'll mix the vegetables and the dressing together and let them sit. They I'll add the pasta just before serving. I suspect that the 'fake oil' would just be too watery for something that sits.
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