ISO: ISO: low fat dressing for greek salad

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REC Golden Chick-Pea (Garbanzo) Dressing from Corinne Netzer might work

This from 101 Low Fat Recipes by Corinne Netzer

GOLDEN CHICK-PEA DRESSING

3/4 cup chick-peas (garbanzo beans), fresh cooked or canned, rinsed and drained
1/4 cup water
2 T fresh lemon juice or more, to taste
1 T cider vinegar
1 large clove garlic, quartered
salt, freshly ground pepper and paprika (mild or hot) to taste

Puree all ingredients except salt, pepper and paprika, in a food processor until smooth. If mixture is too thick, add additional lemon juice or water to thin.

Correct seasonings- add the salt, pepper, paprika. Chill for at least one hour. Bring to room temperature. Sprinkle more paprika over top if needed.

Makes about 1 cup. Approx. .2 gram fat per T

 
I heard recently that what makes Greek salads so good is the simple lemon and olive oil dressing...

No vinegar, just salt, pepper, oregano, olive oil, and a squeeze of lemon. Use a little less (or no) oil and there you go ;o)

 
REC: Another lowfat dressing option

1 package (4 oz.) Athenos Crumbled Feta Cheese
1/2 cup coarsely chopped toasted pine nuts
2 T lemon juice (or white wine vinegar)
1 T honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
2-4T extra virgin olive oil

Whisk lemon juice, honey, mustard, and pepper in small bowl; slowly add oil in a stream, whisking constantly until well blended. Toss with salad greens and serve immediately.

 
My friend in Tulsa just returned from 2 weeks in Greece....

Her daughter is in college there this year and she said the exact thing! She also said they didn't use lettuces but peppers and veggies in the salads there. She's been making salads since getting home last Fri and telling me about them.

I found the no lettuce thing interesting. I love marinated veggies!

 
Another big difference is GREEK OREGANO. Much of what we get here...

...is mexican oregano. The mexican stuff is delicious, but when cooking Italian, and, especially, Greek food, I always try to use Greek Oregano.

It makes a subtle difference that I appreciate.

Michael

PS: Greek yogurt, if you can get some, is another luxury I opt for whenever I make Tzatziki.

 
I agree that it is a very special flavour. the others just don't compare. We go to a Greek pasta

restaurant, the owner of which goes to Greece twice a year and brings back a donkey cart full I suspect. She always gives us a tub and I treasure it.

The other thing about oregano for me, is that it just isn't right unless it's dried. I never bother to use fresh anymore.

 
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