A simple salad dressing high on taste.  The extra water will make it very pourable.  If you like a spicier dressing, then add more black pepper and more green onions.  I love making my own salad dressings and have for many years now.  I have to admit, though, that I prefer warm vegetables over salads, but occasionally I like a salad, especially with certain meals that lend themselves to that. Then nothing else but a salad will do...think Lasagna!  Of course, I'm talking about Eggplant Lasagna, Zucchini Lasagna and my Crepe Lasagna....not the real thing.  However, these substitutes are yummy!

3/cup mayonnaise (175 ml)
2 - 3 tbsp water, depending (30 - 45 mL)
  on how thick you like your dressing
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
  (or just use 1 of those small packets you use for coffee/tea)
2 tsp lemon juice (10 mL)
1 tsp crushed garlic (5 mL)
  (the bottled kind)
1 tsp Dijon mustard (5 mL)
1/tsp salt (0.5 mL)
1/tsp black pepper (0.5 mL)
2 tbsp chopped green onion (30 mL)

In medium bowl, combine mayonnaise, water, liquid sweetener, lemon juice, garlic, mustard, salt and black pepper.  Stir together well. Stir in 1 tbsp (15 mL) green onion. Place in container for dressing and sprinkle with the remaining green onion.

Yield:  1 cup (250 mL)
1 tbsp (15 mL) per serving
73.2 calories
0.3 g protein
8.0 g fat
0.0 g fiber
0.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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