Salad

Low Fat Creamy Blue Cheese Dressing

 

Recipe: Low Fat Creamy Blue Cheese Dressing

Nothing beats the flavor of homemade salad dressing. Making your own salad dressing gives you control of what ingredients go into it. Serve this with a wedge of iceberg lettuce, as a dip for skinny buffalo wings or one of my favorite ways to enjoy this is on a roast beef sandwich on a good whole wheat crusty bread with arugula.

Ingredients

  • 1/2 cup crumbled blue cheese
  • 6 oz fat free Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/8 teaspoon garlic powder
  • salt and freshly ground black pepper

Instructions

  1. In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.

Preparation time: 10 minute(s)

Number of servings (yield): 8

Inspired By: Low Fat Creamy Blue Cheese Dressing
(more…)

Crunchy Bok Choy and Apple Slaw

Recipe: Crunchy Bok Choy and Apple Slaw

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced
  • 1 apple, julienne

Instructions

  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, scallions, and apple; toss to coat with the dressing.

Cooking time (duration): 20 min

Number of servings (yield): 8

Inspired By: Crunchy Bok Choy Slaw

Mayo-Free Coleslaw

Coleslaw

Recipe: Mayo-Free Coleslaw

This coleslaw has a fresh, tangy taste and is free of most common allergens.

Ingredients

  • 2 bags coleslaw mix (or 2 lbs shredded green & purple cabbage with a little shredded carrot)
  • 1 finely sliced bell pepper
  • 1 cup vinegar (splash of balsamic and the rest cider vinegar)
  • 2/3 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp Italian-style seasoning
  • 1 tsp celery seed or celery salt (if using celery salt, reduce the amount of salt a bit)
  • 1/3 cup sugar (helps cut the gassiness)
  • 1 tsp mustard powder

Instructions

  1. Bring the vinegar to a boil, then mix with oil, sugar, and spices.
  2. In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.
  3. Put in a sealed container, and chill for a few hours.

Inspired By: Cole Slaw without Mayo

Greek Salad

Greek Salad

Recipe: Greek Salad

Ingredients

  • 6 small, ripe tomatoes, cut into wedges
  • 1 small European cucumber (about 10 oz.), peeled and sliced 1/4 inch thick
  • 1 small red onion, thinly sliced in rings
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup drained kalamata olives
  • 4 ounces feta cheese, crumbled (1 cup)

Instructions

  1. In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.

Number of servings (yield): 4

Inspired By: Greek Salad
(more…)

Go to Top