Tag: salad

DIY Salad Dressings

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salad dressing
Photo by Amine Ku00fcbranur u00c7aku0131rou011flu on Pexels.com

I used to be intimidated by the idea of making my own salad dressing; it seemed to complicated-scary actually! One day I just gave it a go and I’ve never looked back!

I make all of our dressings now! OK, for the most part. If we have to take one someplace I sometimes buy it.

When buying, read the labels carefully and watch sneaky things like sodium and sugar.

Homemade salad dressing are healthier, or at least have the potential to be healthier, because you are in control; no artificial ingredients, low or no sugar, low sodium, just full rich flavor, and they are just plain easy to make!

Health note: Keep in mind that most salad dressings are largely fat so the calories do add up. 1 gram of fat has 9 calories, over double of 1 gram of carbohydrates or protein! Enjoy, but in moderation and learn to love the taste of all those yummy veggies!!

Here are a few of my “go-to” recipes:

Basic Vinaigrette – Hugh Acheson

Bit of a fan girl!!! But even if I wasn’t this is your base, your starting point! From here you can go crazy when it comes to vinaigrette once you master your base.

  • 3 Tbsp Red Wine Vineagar
  • 1 Clove Garlic, minced
  • 1 Tsp Dijon Mustard
  • Kosher salt (did you know it matters? kosher salt is flatter and melts differently, among other things)
  • 3/4 Cup Extra Virgin Olive Oil

Shake well and use. See the link above for yummy things you can add to it.

Ranch – Simple

  • 1/4 Cup Mayo
  • 1/2 tsp Dill
  • 1/4 tsp garlic

water to thin and a pinch of salt

Ranch Dressing – More involved, from my sweet friend Gail

  • 1/4 Cup mayo (can use lite)
  • 1/4 Cup sour cream (can use nonfat)
  • 1 tsp parsley
  • 1/2 tsp minced onion flakes (I usually use fresh onion)
  • 1/2 t salt
  • 1/8 tsp pepper
  • 1 Clove garlic, minced
  • 1/3 Cup grated parmesan cheese
  • 1/2 tsp paprika
  • Buttermilk to the consistency you like

Mix, cover & refrigerate at least 2 hours before serving.

Dijon Dressing

  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • 3 Tbsp Mayo
  • Salt and Pepper

Mix and enjoy

1000 Island – Simple

  • 3 Tbsp Mayo
  • 1 Tbsp Ketchup
  • 1 Tbsp Sweet Pickle Relish
  • Salt and Pepper
  • 1 Tsp minced Shallot
  • Drop of Hot sauce

Mix and enjoy

For a more complex 1000 Island try this one from Kitchen Treaty

Ginger Dressing – from my friend Gail

  • 1/4 Cup Rice Wine Vinegar
  • 2 Tbsp Lite Soy sauce
  • 1 tsp Sesame oil
  • 1/8 tsp Red pepper flakes
  • 1 clove garlic, minced

Shake and serve

Here are some more for you to enjoy!

Now this is a DIY we can all do!

Well, Goodbye may be a bit Strong!

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Ok, so maybe not Goodbye!  I’ve had a lot of traffic to Bringing Back Dinner since saying goodbye and a few requests, so how about a new post?  I will try to post each week, but will feature one main recipe review.

We are trying to eat a little healthier around here and trying new things.  I think you will be surprised at the flavors of the great salad I have for you this week.  Even the guys will like it!

Steak, Pear, and Watercress Salad – Cooking Light

Steak Pear and watercress salad

Time: About 30 minutes

Ease: Simple

Review:  This was a pretty quick and easy meal to make and a great blend of flavors.  I had to make a few changes though.  Sometimes watercress is difficult to find here in Greensboro, NC and I had to switch it out for lettuce, but watercress has a nice peppery flavor which lends itself well to this salad, so use it if you can find it.  We also had trouble finding the right cut of meat and in the end used a London Broil. lastly, you may switch the Blue Cheese for Feta (we did).  Serve with a nice crusty bread and olive oil.  This dish could be a nice dinner on the deck or a date night dinner and goes from beer to wine very well!  Versatile!

Asparagus

asparagus

Not a fan of asparagus?  Try buying the small bundles of thinner stalks and roasting them.  They are easy to make that way and quite yummy!  Roll in olive oil and bake at 425 degrees Fahrenheit about 10 minutes.  Make sure they are still a bit firm.

Next week I’ll tell you about an aaaammmaazing Roasted Carrots with Carrot Tip Gremolata recipe with mild curry! mm, mmm, mmm!

I’d love your feedback.  Have you tried anything from Bringing Back Dinner?  What did you think?  Have a recipe you’d like us to test?  If so send us the link at burbachulous@gmail.com and we may check it out.

Enjoy!

What’s for Dinner? Black Bean and Corn Mexican salad & Buffalo Chicken Cupcakes

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Meatless Monday – Mexican Salad with Black Beans and Corn née Grilled Mexican Steak Salad.

cook this mexican saladThis recipe is originally written to include grilled steak, which would be great, however we are trying to be diligent with our Meatless Monday quest and omitted the meat and added grilled corn.  The result was great and we would do this salad again!

Time: 20 minutes

Ease: Simple

Review:  The recipe is a nice one with great flavor and I feel it works well with or without the meat.  Follow the directions for this recipe omitting the directions for the meat.   Instead of steak try grilling corn or pan roasting the corn until it brown slightly and the cool. The dressing is wonderful and I can think of a lot of uses for it outside of this salad. Over all, this is a nice salad and a great new dressing recipe that I think you will enjoy.

Buffalo Chicken Cupcakes

Wait, wait  read on!!!  It isn’t what you think, they are just made in muffin tins!  Shew, you thought you’d have buttercream with hot wing sauce didn’t you.  Well, you could try it, but this isn’t it. buffalo chicken cupcakes Time: 40 Minutes

Ease: Average

Review:  Win!  This would be great football game food!  It was a great meal and could be served with celery and carrots or macaroni and cheese.  The way it is prepared tones down the heat for those afraid of wing sauce, in case you were worried and we really loved this. It was good cold the next day.  I know, I know but really any chicken is good cold for breakfast, that is if you don’t have cold pizza.  OK.  so much for healthy.  We did eat well the rest of the week.  It was our indulgence.

What is your indulgence, guilty food pleasure?  Send it to Facebook or Twitter using #bringingbackdinner or add it to our comment section.  Maybe we will review it!