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.

　　

Ingredients

Makes 18 ounces

　　Vegetable Stock (32-ounce carton, preferably low sodium or nonfat)

　　2 tablespoons cornstarch

　　

Step 1

1. Stir 1/2 cup vegetable stock (use a 32-ounce carton and look for a nonfat variety, preferably one low in sodium) with 2 tablespoons cornstarch in a measuring cup until blended (no clumps).

　　

Step 2

2. Bring 28 ounces leftover stock to a boil in a medium saucepan. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. Stir stock rapidly as it thickens.

　　

Step 3

3. Stir until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top. Makes 18 ounces thickened stock

　　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.