Basic Olive Oil And Vinegar Vinaigrette Low Gi South Beach Recipes

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BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (WEIGHT WATCHERS)



Basic Olive Oil and Vinegar Vinaigrette (Weight Watchers) image

A great alternative salad dressing when following the WW plan.......or not. Yield is approximate. Original recipes specifies 1 1/2 'packets' Splenda but the Zaar computer didn't recognize the word 'packets' which I believe are 1 teaspoon each.

Provided by dojemi

Categories     Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

3/4 cup olive oil
1/4 cup vinegar
1 1/2 teaspoons Splenda sugar substitute
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Steps:

  • Combine all ingredients.
  • Shake and refrigerate.
  • Variations: Choose one of the following or mix, to you taste.
  • 4 cloves garlic, crushed.
  • Squirt of lemon or lime juice.
  • 2 teaspoons of one of the following:.
  • fresh chopped basil.
  • minced scallion.
  • fresh thyme.
  • fresh marjoram.

Nutrition Facts : Calories 181.8, Fat 20.3, SaturatedFat 2.8, Sodium 218.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2

BASIC VINAIGRETTE



Basic Vinaigrette image

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
  • Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

BASIC VINAIGRETTE



Basic Vinaigrette image

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground pepper
3/4 cup extra-virgin olive oil (or 1/2 cup olive oil and 1/4 cup vegetable oil)

Steps:

  • Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

SOUTH BEACH DIET BALSAMIC VINAIGRETTE



South Beach Diet Balsamic Vinaigrette image

From the South Beach Diet Book. This is a phase I recipe. You can whip this up in about 30 seconds. It's great on everything from salads to chicken or fish. Two tbs. over a cold chicken breast and some greens makes a great SBD lunch.

Provided by papergoddess

Categories     Salad Dressings

Time 5m

Yield 2/3 cup, 5 serving(s)

Number Of Ingredients 6

1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all ingredients in a jar or container with a tight lid.
  • Cover and shake.
  • Store in refrigerator.

Nutrition Facts : Calories 142.7, Fat 14.4, SaturatedFat 2, Sodium 120.5, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 0.1

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS



Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories     Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

  • Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
  • Let stand 10 minutes to rehydrate dried herbs and blend flavors.
  • Shake again then dress salad as desired.
  • Note -- I recommend the lemon dressing on spinach.
  • Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
  • Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
  • Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

VEGETABLE QUICH CUPS TO GO (SOUTH BEACH)



Vegetable Quich Cups to Go (South Beach) image

Make and share this Vegetable Quich Cups to Go (South Beach) recipe from Food.com.

Provided by Naugahyde

Categories     Breakfast

Time 30m

Yield 12 Quiche cups, 6 serving(s)

Number Of Ingredients 6

10 ounces spinach, frozen, chopped
3/4 cup liquid egg substitute
3/4 cup shredded cheese, reduced fat
1/4 cup onion, diced
1/4 cup green bell pepper, diced
3 drops hot pepper sauce

Steps:

  • Microwave spinach on high for 2.5 minutes.
  • Put 12 baking cups in a muffin pan.
  • Spray cups with non-stick cooking spray.
  • Combine all ingredients and mix well.
  • Spread into muffin cups evenly.
  • Bake for 20 minutes at 350 degrees.

Nutrition Facts : Calories 76, Fat 3.7, SaturatedFat 2.2, Cholesterol 9, Sodium 239.2, Carbohydrate 4.4, Fiber 1.3, Sugar 1.2, Protein 7.3

SIMPLE VINAIGRETTE



Simple Vinaigrette image

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

CIOPPINO A LA SOUTH BEACH



Cioppino a La South Beach image

An Italian favorite to be enjoyed by all SBD phases. It's light, filling, refreshing, and delicious. NOT a fishy tasting or stinky soup. Creamy but without the fat since you will be using tomato sauce that's organic and not sugared down.

Provided by SuzsterSBD

Categories     Clear Soup

Time 1h

Yield 1 cup servings, 10-12 serving(s)

Number Of Ingredients 15

1 lb shrimp
1 lb tilapia fillet (cut in bite sizes)
1 lb shark, that holds it's shape after cooking (cut in bite sizes) or 1 lb fish, that holds its shape after cooking (cut in bite sizes)
1 eggplant (cut in bite sized chunks)
1 cup celery (coarsely chopped)
1 cup onion (any variety, coarsely chopped)
2 (14 ounce) cans stewed tomatoes (Italian style or with wine)
1 (28 ounce) can tomato sauce (organic if possible, no sugar, no salt)
1 cup water
6 -8 garlic cloves
salt and pepper
oregano
basil
tarragon
olive oil

Steps:

  • Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
  • Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
  • Add eggplant chunks and cook until slightly translucent. May need more water.
  • Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
  • Once simmering again add tilapia.
  • Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
  • Add seasonings, oregano, and taste to check levels of salt and spices.
  • Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
  • Let cool and sit for about 20 minutes for flavors to blend.

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