5 simple summer recipes for salad dressing - KATV - Breaking News, Weather and Razorback Sports

5 simple summer recipes for salad dressing

Updated:
© iStockphoto.com / David Smith © iStockphoto.com / David Smith
  • RecipesMore>>

  • Watermelon salad with goat cheese, 7/31/14

    Watermelon salad with goat cheese, 7/31/14

    Thursday, July 31 2014 12:44 PM EDT2014-07-31 16:44:18 GMT
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>


By Karen Cicero
From
Completely You

It's salad season! With locally grown veggies, fresh herbs, and grilled fish or meat, summer salads are scrumptious. But don't sabotage their amazing flavor and health benefits by tossing them with a dressing that's full of saturated fat, sodium and preservatives.

"You can whip up your own in less than five minutes," promises Mark Molinaro, chef and instructor at the New England Culinary Institute. "Do it on Sunday and store it in the fridge for the rest of the week." Here's how to put your salad on the best-dressed list:

1. Classic Balsamic Vinaigrette

3 tablespoons balsamic vinegar

1 tablespoon minced shallot

1/2 teaspoon Dijon mustard

1/2 cup olive oil

Pinch of salt

In a small bowl, combine vinegar and shallot. Add Dijon and salt. Slowly whisk in olive oil, starting with a few drops at a time. Once you've incorporated 10 drops of oil, whisk vigorously. Finish with a pinch of black pepper and chopped basil.


2. Healthy, Creamy Asian

1 ounce silken tofu

1 tablespoon rice wine vinegar

1/4 teaspoon reduced-sodium soy sauce

1/4 cup (or more) canola oil

In a blender, puree tofu. Remove from blender. Whisk in rice wine vinegar and reduced-sodium soy sauce. Then slowly whisk in canola oil, starting with a few drops at a time, until dressing reaches desired consistency.

3. Roasted Red Pepper Vinaigrette

1/2 red bell pepper

3 tablespoons white wine or sherry vinegar

1/2 cup olive oil

Roast red bell pepper. Place in a blender with white wine or sherry vinegar; blend together. Slowly whisk in olive oil, starting with a few drops at a time. Once you've incorporated 10 drops of oil, whisk vigorously.

4. Low-fat Ranch

1/4 cup low-fat mayo

1/4 cup reduced-fat sour cream

1 tablespoon buttermilk (or 1 teaspoon milk and 1 teaspoon vinegar)

Pinch each of garlic powder, onion powder, dried dill and dried parsley

Salt to taste

Stir together mayo and sour cream. Season with spices. Stir in 1 tablespoon buttermilk (or whisk together milk and vinegar). Add salt to taste.

5. Raspberry Vinaigrette

3 tablespoons raspberry vinegar

1 teaspoon minced shallot

1/2 teaspoon Dijon

1/2 cup canola or grapeseed oil

Pinch each of salt and black pepper

In a small bowl, combine raspberry vinegar and minced shallot. Add a pinch of salt and Dijon. Slowly whisk in 1/2 cup canola or grapeseed oil, starting with a few drops at a time. Once you've incorporated 10 drops of oil, whisk vigorously. Finish with a pinch of black pepper.


Copyright © 2012 Studio One Networks. All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.