Definitely going to try this one from Barefoot Contessa.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- pinch of salt to taste
In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
We love light and clean, but I also crave wicked classics that call for mayonnaise, such as homemade chicken salad. Light or fat-free versions of mayo not only taste disgusting, but are also often loaded with chemicals. Some call for substituting low-fat sour cream, which has produced mixed results. What’s a foodie to do?
Enter non-fat greek-style yogurt. My savior. Clean, natural, and tastes like sour cream with a bit of a kick. And no fat! Makes much heart-healthier items such as ranch dressing, beef stroganoff (YES!), dips, chicken and potato salads. . . the list goes on.
We have both Fage and Chobani brands. Learn more here: US News & World Report
For the dressing:
- Light soy sauce
- Minced Garlic
- Red Wine
- Olive Oil
For the salad:
- Your favorite lettuce
- Shredded carrots with minced ginger or chopped red bell pepper that has marinated for 10 minutes in garlic chili paste
- Sliced mushrooms
- Slivered almonds
- Chopped scallions
- Crumbled feta cheese (optional)
- Favorite meat or fish
Discover a new light salad that leaves a very fresh taste on the palette.
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- Salt and freshly ground pepper
- 2 cups packed flat-leaf parsley
- 1 cup packed small basil leaves
- 1 cup packed 1-inch chive pieces
- 1/2 cup small mint leaves
- 1/4 cup tarragon leaves
- 2 Belgian endives, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
- Chive or sage blossoms, for garnish (optional)
In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive blossoms; serve.
Courtesy Food & Wine Magazine.
- 1 egg
- 2-3 cloves crushed garlic
- 3 oz parmesan cheese
- 2 T red wine vinegar
- 1 T lemon juice
- Salt & Fresh cracked pepper
- 1 T dijon mustard
- 1 T Worcestershire sauce
- 1/2 cup extra virgin olive oil
- 2 T chopped fresh parsley
Blend the ingredients in a food processor until the dressing reaches a desired consistency. Blend in more olive oil if you want a creamier and more traditional dressing.
Each month I make the commitment to vary my diet and experience new, or, more likely, forgotten foods that are tasty andoffer added health benefits. This month I have decided to focus on the Belgian Endive. Endives are high in dietary fiber and vitamins A, C. Endives are gradually gaining popularity in the US now, and are usually easy to find at the grocery.
Here are some facts from Charles Stuart Platkin of DietDetective.com, including pairings, selective and storage tips:
Just one ounce of savory sun-dried tomatoes added to your salad, pesto, soup or simply enjoyed on its own provides a boost of vitamin C, iron and fiber. Such a little addition can do so much!
You can buy sundried tomatoes packed in olive oil or vacuum-packed at the market, or you can dry your own. Just half and remove the seeds (optional) of the number of tomatoes you want and whack in an oven at 200 degrees and wait. . . 6 or 7 hours.
So easy to do, and worth the wait. You control quantity, waste less, and can pick out the tomatoes to dry yourself!
To your health!