Best Dressed-Part I

Following the sugar binging of the holidays, January is a great time for salads. Here are some fresh new dressing options:



L to r: Lemon Sugar Snap Dressing, Fresh Tomato Vinaigrette,
Lime Cumin Dressing, Honey Balsamic Vinaigrette

 Lemon Sugar Snap Dressing
(Cooking Light, Nov 2010)

3 T lemon juice
2 T olive oil
1 T minced shallots (or green onions)
1 T chopped fresh parsley*
1 tsp Dijon mustard
1/4 t salt
1/4 t pepper

Yield: 4 servings, dresses 6 cups of greens
Cal: 116, Fat: 9.2g (sat 1.1), Sod: 152mg

Fresh Tomato Vinaigrette
(The Essential Eating Well Cookbook, 2004)

1 T red wine vinegar
1 T extra virgin olive oil
2 vine-ripened tomatoes, halved and seeded
1 garlic clove, peeled
1 T chopped fresh parsley or basil*
salt and pepper to taste

Set a box grater over a shallow bowl. Rub the cut side of the tomato against the coarse holes to squeeze out the tomato flesh. Discard skin. Repeat with other tomato halves.
Skewer the garlic clove with a fork. Use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil). Season with salt and pepper. Discard garlic.

Per tablespoon: Cal: 23, Fat: 2g, Sod: 39mg

Lime-Cumin Dressing
(Cooking Light Jan/Feb 2009)

1/4 c fresh lime juice
1 T sugar
2 T extra virgin olive oil
1/4 tsp salt
1/4 tsp cumin

Whisk together. Dresses 6 cups of greens. Good salad with Mexican dishes.
Yields: 4 servings

Honey Balsamic Vinaigrette
(Cooking Light, Nov 2010)

2 T balsamic vinegar
2 T olive oil
1 T minced shallot (or green onion)
1 T fresh chopped parsley*
1 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp pepper
1 minced garlic clove

Whisk together. Dresses 6 cups greens.
Yield: 4 servings
Cal: 136, Fat 11.2 g (sat 2.4g), Sod: 272mg

*NOTE-For substituting herbs: 1 Tablespoon fresh chopped herbs = 1 teaspoon dried herbs = 1/3 tsp ground herbs.