BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (WEIGHT WATCHERS)
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
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
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
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
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
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
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
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
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
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)
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
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
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
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
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
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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