I don't know about you guys, but I like making my own salad dressings sometimes. Here's some ideas for dressing and salads. Anybody else have some recipes to share for dressings or salads? Angela
Bonnie Clemens' salad dressing (my mom)
2 Tbsp mayo
3 Tbsp olive oil
3 Tbsp vinegar
1 tsp Mrs. Dash (with yellow cap)
Mix and enjoy!
Asian Vinaigrette
from Graham Kerr
1 oz Canola oil
4 oz Rice wine vinegar
1/4 tsp Black pepper
1/2 tsp Toasted sesame oil
1 tsp Low sodium soy sauce
2 Tbsp Brown sugar
Mix dry & miscellaneous ingredients first, add liquids last.
1 Tbsp = 6 grams of fat
Treena's Vinaigrette
from Graham Kerr
1 oz Extra Light olive oil
4 oz White Wine Vinegar
1/2 tsp Basil
1 Clove garlic, chopped
1/2 tsp Dry Mustard
1/8 tsp Cayenne Pepper
2 Tbsp Brown Sugar
Mix dry & miscellaneous ingredients first, add liquids last.
1 Tbsp = 4.5 grams of fat
Creamy Vinaigrette
from Graham Kerr
1 oz Avocado oil (or olive oil)
2 oz Cider Vinegar
4 oz Plain non-fat yogurt
1/2 tsp Dijon Mustard
1 tsp Maple Syrup
1/8 tsp Salt
1/8 Pepper
1/2 tsp Basil
1/4 tsp tarragon
Mix dry & miscellaneous ingredients first, add liquids last.
1 Tbsp = 4 grams of fat
Caesar Salad Dressing
from Graham Kerr
1 oz Dealcoholized white wine
4 oz Strained plain non-fat yogurt
4 tsp Grated Parmesan cheese
1/4 tsp Black Pepper
2 Anchovy fillets, chopped
2 cloves garlic, chopped
Mix dry & miscellaneous ingredients first, add liquids last.
1 Tbsp = .5 grams of fat
Mediterranean Salad
1/2 cup broken walnut meats
1 tsp butter or margarine
4 cup broken romaine or lettuce leaves
2 oz. Feta cheese, crumbled
2 cups seedless green or red grapes
Dressing (recipe follows)
In a small jar blend 1/4 cup olive oil or other oil
1 1/2 Tbsp lemon juice
1 Tbsp white wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground coriander
Put walnuts in small saucepan. Cover with water. Bring to a boil and simmer for 5 minutes (this process takes out the bitter flavor). Put nuts in small skillet with the butter. Saute stirring over low heat, until nuts are lightly toasted. Cool. Put lettuce, cheese, grapes and walnuts in salad bowl. Add dressing and toss well. Serve at once. Makes 4 servings.
Chinese Chicken Salad
3 whole chicken breasts (3 lbs)
2 Tbsp soy sauce
1 Tbsp each oil and sherry
1/4 cup lemon juice
1 clove garlic, pressed
1/4 tsp ground ginger
1/4 cup sesame seed
6 cups finely shredded lettuce
1 bunch minced green onions
1 small bunch fresh cilantro (also known as Chinese parsley or fresh coriander)
1/4 lb fresh sliced mushrooms
1 cup fresh bean sprouts
3 oz translucent noodles (Available where Oriental foods are sold. Can be known as cellophane noodles. Fry according to package directions.)
1 cup chopped salted peanuts
Cherry tomatoes and lemon slices
Dressing (about 1 cup) recipe follows:
1 tsp Chinese mustard
2 tsp sugar
2 tsp grated lemon rind
4 tsp soy sauce
2 Tbsp fresh lemon juice
2 Tbsp sesame oil
6 Tbsp salad oil
1 Tbsp peanut butter
Combine in blender until smooth.
Mix together soy, salad oil, sherry, lemon juice, and spices. Rub onto chicken. Place skin side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone and shred chicken into thin strips. Chill. Toast sesame seed in frying pan over medium heat until golden brown. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing. Top with remaining nuts. Garnish with tomatoes, cilantro and slices of lemon. Pass additional dressing when serving. Makes 6 servings
Italian Tossed Salad
Melissa Quinones, Eustis, Fl
Toss together 1 (5 ounce) bag mixed salad green
1/2 cup (2 ounces) shredded mozzarella cheese
1 (2.5 ounce) can drained sliced ripe black olives
8 quartered baby carrots
1 sliced green onion
Drizzle with bottled Balsamic Vinaigrette or your favorite Italian salad dressing. Makes 4 servings.
Vegetarian Taco Salad
Recipe created by Cabot Creamery
www.3aday.org
1 cup black beans, drained and rinsed
7 ounces Romaine lettuce
1 cup diced tomatoes
1 cup reduced fat Cheddar cheese, shredded
1/4 cup chile peppers
1/4 cup reduced fat sour cream
1 cup salsa
40 corn tortilla chips, baked
Mix all ingredients except salsa and chips in a large salad bowl.
Toss to mix well. Add salsa and toss again.
Serve on bed of tortilla chips. Makes 4 servings.
Delicious Chicken Salad
2 whole chicken breasts, halved (4 pieces), de-boned and skinned
2 tsp salt
1/2 cup water
2 Tbsp sake, sherry or lemon juice
2 tsp soy sauce
2 medium cucumbers, pared
Crisp lettuce leaves
1/2 cup toasted slivered almonds
2 Tbsp toasted sesame seeds for garnish, optional
Sprinkle chicken breast pieces with salt. Heat water, sake, sherry or lemon juice and soy sauce in large skillet to simmering. Add chicken. Cover and simmer 10 minutes, turning chicken once, until chicken is cooked through. (Do not overcook. Chicken will become dry if overcooked.) Remove chicken from pan onto cutting board. Allow to cool so you can handle it. Meanwhile, slice the cucumbers over lettuce on serving platter. Cut chicken into 1/2 inch strips. Arrange over the cucumbers. Pour pan drippings over chicken. If pan has boiled dry, add 2 Tbsp water, heat to boiling, and scrape up brownings. Garnish with almonds and sesame seeds, if desired. Makes 4 servings.
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