Vinaigrette. All from Sun-Sentinel newspaper. All sound wonderful for summer salads.
Mango Vinaigrette
1/2 mango, peeled and pitted
3 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/4 teaspoon salt
Combine all ingredients in a blender or small food processor; blend or process until smooth. (May be made several days ahead and refrigerated until ready to serve.) Makes about 1 cup dressing.
Per (1-tablespoon) serving: 28 calories, 86 percent calories from fat, 3 grams total fat, .37 gram saturated fat, no cholesterol, 1 gram carbohydrates, .12 gram total fiber, .95 gram total sugars, .98 gram net carbs, .03 gram protein, 36 milligrams sodium.
Adapted from the National Mango Board.
Copyright © 2006, South Florida Sun-Sentinel
Greek Goddess Dressing
1 medium seedless cucumber, cut into thirds (not peeled)
1 medium zucchini, cut into thirds
1 scallion, white and tender green parts, roughly chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 clove garlic
2 (6-ounce) containers plain nonfat yogurt
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh-ground black pepper
1 avocado, peeled, pitted and chopped
Grate the outsides of the cucumber pieces, stopping before you get to the seeds if there are any; discard seeds. Over a sink, squeeze the grated cucumber tightly in your hands to remove as much water as possible. Place the grated cucumber (there should be about 1/2 cup) in a medium resealable container. Repeat with the zucchini.
In a mini food processor or blender, use on-off pulses to chop the scallions, parsley, garlic, half the yogurt, salt and pepper until liquefied as much as possible. Add the avocado and puree until smooth. Add the puree to the cucumber and zucchini mixture and stir in the remaining yogurt. Cover and refrigerate until ready to use. Makes 2 cups.
Per (1-tablespoon) serving: 18 calories, 48 percent calories from fat, .94 gram total fat, .14 gram saturated fat, .23 milligram cholesterol, 2 grams carbohydrates, .63 gram total fiber, .96 gram total sugars, 1 gram net carbs, .80 gram protein, 44 milligrams sodium.
Adapted from David Hagedorn of the Washington Post.
Max's Lemon Vinaigrette
2 tablespoon fresh lemon juice
1 teaspoons Dijon mustard
1 teaspoons minced garlic
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1 sprig fresh marjoram, chopped
6 tablespoons olive oil
Combine all ingredients except the oil in a nonreactive bowl. Whisk to combine. Then slowly add the oil in a thin stream while whisking. Adjust seasoning. Makes about 1/2 cup.
Per (1-tablespoon) serving: 78 calories, 97 percent calories from fat, 8 grams total fat, 1 gram saturated fat, no cholesterol, .64 gram carbohydrates, .06 gram total fiber, .28 gram total sugars, .57 gram net carbs, .04 gram protein, 123 milligrams sodium.
Copyright © 2006, South Florida Sun-Sentinel
Walnut Vinaigrette
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fine-minced shallots
1/4 cup walnut oil
11/2 tablespoons extra-virgin olive oil
1/2 to 3/4 teaspoon kosher salt
Fresh-ground black pepper, to taste
Put vinegar and shallots in a mixing bowl. Slowly whisk in oils, then whisk in salt and about 6 grinds pepper. Taste and add more salt if necessary. The vinaigrette can be covered and refrigerated up to 3 days. Remove from refrigerator 1 hour before serving. Makes about 3/4 cup.
Per (1-tablespoon) serving: 56 calories, 99 percent calories from fat, 6 grams total fat, .66 gram saturated fat, no cholesterol, .14 gram carbohydrates, .01 gram total fiber, .03 gram total sugars, .13 gram net carbs, .02 gram protein, 49 milligrams sodium.
Adapted by CeCe Sullivan of the Seattle Times from Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005) by Terrance Brennan and Andrew Friedman.
Herbed Vinaigrette
1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh dill
2 teaspoons minced fresh chives
1 to 2 tablespoons water
Whisk together mustard, vinegar, salt and pepper. Slowly whisk in olive oil to create a smooth emulsion. Stir in basil, dill and chives. If the vinaigrette seems too thick, whisk in a tablespoon or so of water. This will hold in the refrigerator up to 2 weeks. Makes about 1 1/2 cups.
Per (1-tablespoon) serving: 84 calories, 100 percent calories from fat, 9 grams total fat, 1 gram saturated fat, no cholesterol, .03 gram carbohydrates, .02 gram total fiber, no sugars, .01 gram net carbs, .01 gram protein, 32 milligrams sodium.
Adapted by CeCe Sullivan of the Seattle Times from Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005) by Terrance Brennan and Andrew Friedman.
Copyright © 2006, South Florida Sun-Sentinel
Mango Vinaigrette
1/2 mango, peeled and pitted
3 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/4 teaspoon salt
Combine all ingredients in a blender or small food processor; blend or process until smooth. (May be made several days ahead and refrigerated until ready to serve.) Makes about 1 cup dressing.
Per (1-tablespoon) serving: 28 calories, 86 percent calories from fat, 3 grams total fat, .37 gram saturated fat, no cholesterol, 1 gram carbohydrates, .12 gram total fiber, .95 gram total sugars, .98 gram net carbs, .03 gram protein, 36 milligrams sodium.
Adapted from the National Mango Board.
Copyright © 2006, South Florida Sun-Sentinel
Greek Goddess Dressing
1 medium seedless cucumber, cut into thirds (not peeled)
1 medium zucchini, cut into thirds
1 scallion, white and tender green parts, roughly chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 clove garlic
2 (6-ounce) containers plain nonfat yogurt
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh-ground black pepper
1 avocado, peeled, pitted and chopped
Grate the outsides of the cucumber pieces, stopping before you get to the seeds if there are any; discard seeds. Over a sink, squeeze the grated cucumber tightly in your hands to remove as much water as possible. Place the grated cucumber (there should be about 1/2 cup) in a medium resealable container. Repeat with the zucchini.
In a mini food processor or blender, use on-off pulses to chop the scallions, parsley, garlic, half the yogurt, salt and pepper until liquefied as much as possible. Add the avocado and puree until smooth. Add the puree to the cucumber and zucchini mixture and stir in the remaining yogurt. Cover and refrigerate until ready to use. Makes 2 cups.
Per (1-tablespoon) serving: 18 calories, 48 percent calories from fat, .94 gram total fat, .14 gram saturated fat, .23 milligram cholesterol, 2 grams carbohydrates, .63 gram total fiber, .96 gram total sugars, 1 gram net carbs, .80 gram protein, 44 milligrams sodium.
Adapted from David Hagedorn of the Washington Post.
Max's Lemon Vinaigrette
2 tablespoon fresh lemon juice
1 teaspoons Dijon mustard
1 teaspoons minced garlic
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1 sprig fresh marjoram, chopped
6 tablespoons olive oil
Combine all ingredients except the oil in a nonreactive bowl. Whisk to combine. Then slowly add the oil in a thin stream while whisking. Adjust seasoning. Makes about 1/2 cup.
Per (1-tablespoon) serving: 78 calories, 97 percent calories from fat, 8 grams total fat, 1 gram saturated fat, no cholesterol, .64 gram carbohydrates, .06 gram total fiber, .28 gram total sugars, .57 gram net carbs, .04 gram protein, 123 milligrams sodium.
Copyright © 2006, South Florida Sun-Sentinel
Walnut Vinaigrette
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fine-minced shallots
1/4 cup walnut oil
11/2 tablespoons extra-virgin olive oil
1/2 to 3/4 teaspoon kosher salt
Fresh-ground black pepper, to taste
Put vinegar and shallots in a mixing bowl. Slowly whisk in oils, then whisk in salt and about 6 grinds pepper. Taste and add more salt if necessary. The vinaigrette can be covered and refrigerated up to 3 days. Remove from refrigerator 1 hour before serving. Makes about 3/4 cup.
Per (1-tablespoon) serving: 56 calories, 99 percent calories from fat, 6 grams total fat, .66 gram saturated fat, no cholesterol, .14 gram carbohydrates, .01 gram total fiber, .03 gram total sugars, .13 gram net carbs, .02 gram protein, 49 milligrams sodium.
Adapted by CeCe Sullivan of the Seattle Times from Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005) by Terrance Brennan and Andrew Friedman.
Herbed Vinaigrette
1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh dill
2 teaspoons minced fresh chives
1 to 2 tablespoons water
Whisk together mustard, vinegar, salt and pepper. Slowly whisk in olive oil to create a smooth emulsion. Stir in basil, dill and chives. If the vinaigrette seems too thick, whisk in a tablespoon or so of water. This will hold in the refrigerator up to 2 weeks. Makes about 1 1/2 cups.
Per (1-tablespoon) serving: 84 calories, 100 percent calories from fat, 9 grams total fat, 1 gram saturated fat, no cholesterol, .03 gram carbohydrates, .02 gram total fiber, no sugars, .01 gram net carbs, .01 gram protein, 32 milligrams sodium.
Adapted by CeCe Sullivan of the Seattle Times from Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005) by Terrance Brennan and Andrew Friedman.
Copyright © 2006, South Florida Sun-Sentinel