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Kitchen Blog - Springy White Vinaigrette

Monday, May 9, 2011 9:34:32 PM America/New_York

Making your own salad dressing ensures that you do not consume the unnecessary preservatives and sweeteners found in store-bought dressings. Extra virgin olive oil and vinegar both offer significant health benefits—use high-quality products for best results.

  • 1 cup extra-virgin olive oil
  • 3⁄4 cup aged white wine vinegar
  • 2 tablespoons chopped flat leaf parsley
  • 11⁄2 tablespoons dried basil
  • 1 tablespoon Dijon mustard
  • 1⁄2 tablespoon minced shallot
  • 2 cloves garlic, minced
In a food processor, combine the oil, vinegar, parsley, basil, mustard, shallot, and garlic and pulse several times to blend well. Store tightly sealed in the refrigerator for up to 2 weeks.

16 Servings
Nutrition Information per serving:
Calories: 124
Fat: 14 g (97% calories from fat)
Protein: 0 g (0% calories from protein)
Carbohydrates (net): 1 g (3% calories from carbohydrates)

0 Comments | Posted in Salads By Eric Huang

Kitchen Blog - Sin-Free Stevia Dressing

Monday, May 9, 2011 9:33:37 PM America/New_York

Extra-virgin olive oil provides omega-3 fats and is the only oil that should be used in salad dressings. To sweeten dressings naturally, use a little stevia. Adding herbs such as oregano enhances the flavor and supplies antioxidant power.

  • 1 cup red wine vinegar
  • 3⁄4 cup extra-virgin olive oil
  • 1 packet stevia
  • 2 tablespoons lemon juice
  • Herbs as desired
  • In a large bowl, combine the vinegar, oil, stevia, lemon juice, and herbs.
16 Servings
Nutrition Information per serving:
Calories: 93
Fat: 10 g (96% calories from fat)
Protein: 0 g (0% calories from protein)
Carbohydrates (net): 1 g (3% calories from carbohydrates)

0 Comments | Posted in Salads By Eric Huang

Kitchen Blog - Indian Salad

Monday, May 9, 2011 9:31:46 PM America/New_York

Simple ingredients can take on a unique flavor by adding a few Indian spices. Reduced fat Greek yogurt is a smart dairy choice and can be used in any creamy salad in place of regular yogurt. It lends salads an extra-creamy texture while reducing calories and increasing protein.

  • 1 cucumber, peeled, seeded, and finely chopped
  • 1 teaspoon chopped onion
  • 1⁄4 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 medium tomatoes, chopped
  • 1 red bell pepper, chopped
  • 3⁄4 cup low-fat (2%) Greek yogurt
  • 1⁄4 cup chopped parsley
In a small bowl, combine the cucumber, onion, and salt and let sit at room temperature for 30 minutes. Transfer to a strainer and squeeze to remove excess water.

Meanwhile, in a small dry skillet over medium-high heat, toast the cumin and coriander until fragrant.

In a large bowl, combine the cucumber mixture, spice mixture, tomatoes, pepper, yogurt, and parsley. Mix well.

2 Servings
Nutrition Information per serving:
Calories: 115
Fat: 3 g (21% calories from fat)
Protein: 10 g (33% calories from protein)
Carbohydrates (net): 11 g (46% calories from carbohydrates)

0 Comments | Posted in Salads By Eric Huang

Kitchen Blog - Waldorf Salad

Monday, May 9, 2011 9:30:26 PM America/New_York

For a change of pace, try this healthy take on the traditional Waldorf salad. You’ll never miss the mayonnaise. The fruity flavors also work as a breakfast salad.

Light and Creamy Dressing

  • 1⁄2 cup plain unsweetened soy yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1 tablespoon minced shallot
  • 2 teaspoons finely chopped parsley
  • 1⁄2 teaspoon lemon zest
  • Dash sea salt
  • Stevia to taste
In a large bowl, whisk together the yogurt, lemon juice, garlic, shallot, parsley,and lemon zest. Add a dash of salt and season to taste with stevia.

Waldorf Salad
  • 3 tart apples, such as Granny Smith, chopped
  • 1 rib celery, chopped
  • 2 cups halved seedless grapes
  • 1⁄4 cup currants or raisins
  • 1 head romaine lettuce, torn into bite-size pieces
  • 3⁄4 cup walnuts, chopped and toasted

In the same bowl in which the dressing was prepared, mix in the apples, celery, grapes, and currants or raisins. Toss to coat.

Lay the lettuce on a large plate. Just before serving, arrange the apple mixture over the
lettuce and top with the walnuts.

8 Servings
Nutrition Information per serving:
Calories: 172
Fat: 8 g (39% calories from fat)
Protein: 3 g (7% calories from protein)
Carbohydrates (net): 22 g (54% calories from carbohydrates)

0 Comments | Posted in Salads By Eric Huang

Kitchen Blog - Avocado Salad

Monday, May 9, 2011 9:28:30 PM America/New_York

Avocados contain high levels of monounsaturated fats, vitamins, and fiber. They have been shown to help improve cholesterol levels, and the good fats they contain benefit Read More
0 Comments | Posted in Salads By Eric Huang