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Tomato Basil Dressing

Alas, another Cooking Channel inspiration.  This one comes courtesy of a show called Lose 5 lbs.  Now, I half watched this show, half did dishes.  I heard what she was doing, but actually did not see what she was doing.  All I knew was I was sick of Newman’s Own olive oil and vinegar salad dressing I had been eating the past 21 days and wanted a change.

I tried to make a mental note of what she was using and adjusted to what I had on hand.  I could’ve googled the recipe, but I wanted to see how close I could come using what I had. I did a pretty good job.  I think I’ll make my own salad dressing from now on.

Supplies:

  • 1 small can of low sodium V8 juice (she used a 1/2 c, I used the whole can)
  • 1 tablespoon balsamic vinegar (she used red wine)
  • 1 packet truvia (she used granulated sugar)
  • 1 tablespoon brown mustard (she used dijon..I didn’t have any and didn’t want to use yellow)
  • Salt and Pepper (we both used fresh ground)
  • 1 tablespoon olive oil
  • Fresh basil, chopped (she used 1 tablespoon, I used more…I like basil!)

Whisk it all together and there you have it.  The show website says it is 30 calories per 2 tablespoons of dressing (that’s a lot..really!)

 

 
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Posted by on January 29, 2012 in Uncategorized

 

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Chunky Basil Dressing

I sure do love salad in the summer.  What I don’t love is store bought salad dressings.  I’ll admit it, I’m a control freak.  I like to control how salty, sweet, spicy my food should be. Packaged foods like bottle salad dressings don’t let me have control.

This recipe is fantastic.  I used a coconut white balsamic vinegar I got at Oro Di Oliva in Wauwautosa, WI. This gave the dressing such a wonderful undertone.

All the veg and herbs came from Highcross Farm.  They truly have the best produce in the world. I may be a little biased.

Supplies

  • 1 cup of loose fresh basil
  • 2 tablespoon balsamic vinegar of your choice
  • 1/2 red onion, diced
  • 2 tablespoons mayonaise, I used light mayo
  • 6 tablespoons olive oil
  • S & P to taste

I put everything into the food processor and let it rip until it reached a nice creamy, chunky consistency.

I spooned some over  thinly sliced tomato and cucumber from Highcross Farm.   Heaven.

This is a perfect, light dish for this ridiculously hot Wisconsin weather we are having.

Enjoy!


 
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Posted by on August 13, 2010 in Uncategorized

 

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Spinach Salad with a Warm Bacon Dressing

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The spinach at HighCross Farm is sublime.  I decided to utilize my big bag of spinach and make a salad.

I always loved the warm bacon dressing that accompanied a spinach salad in the restaurants, and wondered if I had the ingredients here to come up with my version of a warm bacon dressing.

I must say, I didn’t let myself down.  Not only does this dressing taste great, it’s super simple to make.

Warm Bacon Dressing

  • 6 slices of thick-cut bacon, chopped
  • 1 shallot, sliced
  • 2 c water
  • 1/2 c honey
  • 1/2 red wine vinegar
  • 2 tablespoons cornstarch
  • S & P to taste

In a large frying pan or sauce pan, fry bacon until crispy. Drain bacon on paper towel.  Keep 4 tablespoons of the drippings in the pan.

Add sliced shallot and let caramelize.

While bacon is frying you can prepare the other ingredients for the dressing.

In a medium bowl whisk together the water, honey and vinegar.  Add the cornstarch and whisk until the cornstarch dissolves.

Add mixture to the shallots, add the bacon and whisk together in pan. Let heat to almost boiling while whisking intermittently.  You will notice it start to thicken. Once thick, take off the heat and salt and pepper to taste.

Let it cool down a bit before adding to greens.  Enjoy!

You will have a lot of dressing left over.  Put it into a container and enjoy it through the week or put it in the freezer.

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Posted by on June 18, 2009 in Uncategorized

 

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