Food4ThoughtWellness

Nutrition for Body and Soul

Easy Peasy Classic Vinaigrette

Most of the salad dressings at the market…shall I say….don’t have the healthiest ingredients.  So here is an easy peasy Classic Vinaigrette I found in Cooking Light!

Ingredients

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Preparation

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Enjoy!

1206w-classic-vinaigrette-x

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Cucumber Yogurt Dressing

A lot of you have asked me for salad dressing recipes so that you can get away from the store bought brands (that are not always that healthy for you).  This cucumber yogurt dressing looks yummy.  Thank you Health.com for the recipe!  Check health.com for more recipes too!

Many salad dressings are land mines for your diet: Trans fat, sugar, preservatives, and artificial flavors pop up on nutritional labels, wreaking havoc on otherwise healthy green dishes. Choosing fat-free varieties isn’t a great idea, either, because certain nutrients in vegetables can’t be absorbed without fat. Instead, get the most out of your salad by whipping up these easy, figure-friendly dressings that use natural ingredients and heart-healthy olive oil. They’ll add flavor to your greens for less than 50 calories per serving.

Cucumber Yogurt Dressing

Ingredients…..

1 cup chopped seeded peeled cucumber
3 tablespoons plain low-fat yogurt
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried dill

Preparation……

Place all ingredients in a blender and process until the mixture is smooth. Refrigerate dressing in an airtight container for up to 1 week.

Note: Though 86 percent of the calories come from fat, this dressing has less than 2 grams of fat per tablespoon–far less than full-fat dressings, which carry anywhere from 7 to 10 grams of fat per tablespoon.

A Smiling Young Woman Pouring Salad Dressing Over a Bowl of Salad

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Avocado-Tahini Dressing

This looks like a yummy dressing out of the book, “Wild About Greens!”

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Avocado-Tahini Dressing

Makes about 1 1/2 cups…enough for 12 to 16 ounces of cooked greens, plus extra!

Pour this rich sauce over steamed or wilted greens, or any salad of raw greens.

1 medium ripe avocado, peeled and diced

1/3 cup tahini (sesame paste)

Juice of 1 lemon

1/2 teaspoon ground cumin

2 to 4 T. minced fresh parsley or cilantro, to taste

Combine all the ingredients in a food processor and puree until smooth.  Add 1/4 to 1/2 cup of water, as needed, to achieve a medium-thick consistency.

Stir 1/2 to 1 cup of the sauce into greens once they are done.  Transfer the rest to a covered container and refrigerate.  Use within 3 days!

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Green Goodness Salad Dressing

Weather’s looking nice….time for some salads!!  This recipe from Nava Atlas..looks yummy and refreshing!  Thanks Nava!

Greens

Green Goodness Salad Dressing

Makes about 1 1/2 cups….

Greens….the stars of this recipe…make a delicious dressing for mixed greens, grain or bean salads.  It’s also tasty drizzled on lightly cooked or roasted vegetables.

1/2 cup EVOO

1/2 cup peeled, seeded, and chopped cucumber

1/2 cup firmly packed fresh parsley

2 good handfuls of baby spinach leaves

2 T lemon juice (or a drop of Améo lemon essential oil)

2 T. white or red wine vinegar

1 T. chopped fresh dill, or 1 tsp. dried dill

Freshly ground pepper to taste

Place all ingredients in the container of a food processor.  Process until all that remains of the parsley is tiny flakes.  Refrigerate the unused portion in an airtight container.  Use within 2 days.

Enjoy!

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