The Salad Recipes of the Podcast-
The Simple Oil and Vinegar Dressing
Ingredients:
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground white pepper (or freshly ground black pepper, to taste)
Instructions:
Place all the ingredients in a container and shake well.
Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy!
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The Happy Diabetic Classic Balsamic Dressing
Ingredients:
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey (You can also use agave or Splenda)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced or jared garlic OK
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Instructions:
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy!
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The California Classic Green Goddess
Equipment:
Food Processor (I swear by my Cuisinart one for an even consistency)
Ingredients:
1 cup whole milk Greek yogurt
1 cup parsley
1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
2 tablespoon chopped chives
2 tablespoons lemon juice fresh squeezed or concentrate
½ teaspoon lemon zest (optional)
1 tablespoon extra virgin olive oil
2 teaspoons capers or anchovies
1 garlic clove
¼ teaspoon sea salt
Freshly ground black pepper
Instructions:
In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5-7 days.
Yield:
Makes just over 1 cup
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Healthy and Creamy Blue Cheese Dressing
This creamy blue cheese dressing takes just minutes to make and is completely guilt free! It is creamy and a little chunky... Just wonderful served over classic garden salad, an iceberg wedge, or as a snack with carrot and celery sticks.
Ingredients:
1/3 cup plain non-fat Greek yogurt
3 tablespoons mayonnaise
3 3 tablespoons non-fat milk or 2%
2 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon shallot or minced onion
¼ cup crumbled blue cheese
Whisk Greek yogurt, mayonnaise, milk, vinegar, salt and pepper in medium bowl until completely smooth.
Add in shallot and blue cheese and whisk until desired consistency. For a less chunky dressing, you can mash the blue cheese into the dressing with the whisk or a fork if desired.
Yield:
Makes just over 1 cup
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