Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, March 20, 1991                   TAG: 9103200014
SECTION: EXTRA                    PAGE: E-3   EDITION: METRO 
SOURCE: TONI BURKS
DATELINE:                                 LENGTH: Long

TODAY'S SALAD DRESSINGS LEAN TO THE LIGHT SIDE

Also, remember that the serving size on the label is usually just a tablespoon. Some restaurant ladles hold around three tablespoons, so you may be eating more fat than you think.

Regular salad dressing starts with a base of oil or mayonnaise to which flavors and seasonings are added. Some dressings have a mixture of both types of fat.

To make reduced-calorie dressings, manufacturers start with typical salad dressing ingredients, then add commercial thickeners such as xanthan gum, guar gum and carageenan to give the dressing its familiar thick, creamy texture. Or they dilute the fat with water or vinegar.

Some of the highest-fat dressings can have as much as 10 grams of fat per tablespoon. Ranch dressings, for instance, are based almost entirely upon fat; the ranch dressings that merit a "reduced-fat" rating usually have two to three grams of fat per tablespoon. The lowest-fat dressings contain zero or one gram of fat per tablespoon. These are often called fat-free.

In order to comply with Food and Drug Administration label requirements, dressings labeled "reduced-calorie" must contain at least one-third fewer calories than the original, but there still is no legal definition for "lite." These foods may be lighter in flavor or color yet contain the same amount of fat and calories as regular dressings.

Here is another reason to watch how much salad dressing you eat: Manufacturers compensate for the missing flavor of fat with salty spices, sugar and seasonings. This is especially true in the fat-free versions, which are primarily synthetic.

Remember that the dressing is meant to be an embellishment; you should still be able to taste the vegetables in a salad. If you are drowning it in dressing you might as well eat a hamburger. - Los Angeles Times

\ TRIMMING DOWN A meatless entree once a week is a sure way to add variety to family meals and keep food costs in tow. Eating meatless also helps keep fat calories down, providing you rely on low-fat protein sources. That means using lean cheeses such as low-fat cottage cheese and mozzarella and other cheeses made from skim milk. Look in the cheese section of your supermarket for a growing selection of these cheeses; you no longer need to make a special trip to the gourmet store.

Eggplant-zucchini parmigiana

1/2 cup chicken broth

1/2 cup coarsely chopped celery

1/2 cup chopped onion

1 garlic clove, minced

2 large tomatoes, chopped

1/3 cup tomato paste

1 tsp. dried basil, crushed

1/4 tsp. dried rosemary, crushed

1/8 teaspoon pepper

1 medium eggplant (1 lb.)

2 cups bias-sliced zucchini, 1/4-in. thick

1 cup low-fat cottage cheese, drained

1/2 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

In a medium saucepan combine broth, celery, onion and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in tomatoes, tomato paste, basil, rosemary and pepper. Return to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Meanwhile, peel eggplant, if desired. Cut into 1/2-in. slices; halve slices. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer, covered, for 4 minutes. Remove vegetable slices from Dutch oven with slotted spoon; drain on paper towels. Pat dry.

Divide eggplant and zucchini evenly among 4 individual au gratin dishes or casseroles. Spoon cottage cheese on top. Divide tomato sauce evenly among dishes. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, in 350-degree oven for 20 to 25 minutes or until heated through. Makes 4 servings. - Associated Press

\ WAKE UP AND SMELL THE SANDWICH Coffee consumption is down 11 percent, and people are drinking mostly low-fat milk in the mornings. Here comes another assault on the traditional breakfast: Pitastuffs A.M., which are microwaveable breakfast pita sandwiches. Have an egg, cheese and gyro waker-upper? - Los Angeles Times

\ MARKET SHOPPING It must be spring, for more farmers are returning to their market stalls with vegetable plants and garden flowers and some foods.

Among the cool weather vegetable plants are broccoli, cauliflower, cabbage, lettuce and onions. There are tomato plants, too, but it's still too early to put them outdoors - unless you like to gamble with Mother Nature. It's time to plant herbs, pansies, violas and azaleas, too.

Asparagus, strawberries and green Vidalia onions, although not necessarily grown locally, are available along with a selection of greens, turnips and potatoes. Other new crops coming from warmer growing areas include tomatoes, green beans, squash, green peppers and cucumbers. Sassafras to brew into a spring tonic is available, too.

Easter's just around the corner, and market shoppers will find cut bouquets of daffodils to brighten the holiday table. And now's the time to purchase eggs for coloring and decorating. We all know that really fresh eggs don't peel very well when hard-cooked, but a week of refrigerator storage will do the trick. You might also keep your eyes out for a limited supply of duck eggs which seem to be a special treat during this season.