Mustard Seed – Chive Vinaigrette Dressing

mustardseedchivedressing

A quick dressing to spruce  up any lettuce mix…

  1. Whisk together 2T sherry vinegar, 2T fresh chopped chives, 1T water, 1T EVOO, 1t dijon mustard, 1t honey & a 1/2t of the following: mustard seeds, salt & pepper

Drizzle over a bed of freshly washed greens & serve, enjoy!

Continue reading for ingredient list & original recipe…

Continue reading

Baked Summer Squash with Kalamata Vinaigrette

IMG_6733

Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

Continue reading for ingredient list & original recipe…

Continue reading

Moroccan Spiced Lemon Dressing

_MG_1788

Nom nom nom, this dressing is delish!  There’s a new salad joint right by my apartment and they have the most unusual salad dressings, this one included. So I decided to give it a whirl & test it out in my kitchen – needless to say I have now been making this dressing for a few days in a row!

  1. In a medium bowl combine: 1/4C fresh lemon juice, 2T Fage 0%, 1.5t honey & 1/4t ground of each of the following cumin, cinnamon, ginger & salt 
  2. Whisk in 1T EVOO (to 1/4C, I only used 1T) slowly so dressing becomes smooth & emulsified

I am currently addicted to kale so I have yet to try this dressing on any other salad base, but I am sure it would taste just as yum & will add a bit of Moroccan spice to any green!

  1. If you are using kale, rip the leaves off of the stems in tiny pieces & place in large bowl – add a pinch of sea salt & massage the kale with your hands
  2. Add in whatever veggies you may have in your fridge! I threw in tomatoes, radishes, yellow pepper, celery & dulse flakes.

Toss the salad with the dressing & munch on this blend to get bikini body ready (yes, SO soon!) and you won’t regret it!

Nutritional Info Per Serving for Dressing (Serves 2 Large Salads): 90 calories – 7 grams of fat – 7 carbs – 2.5 grams of protein

For ingredient list & original recipe continue reading…

Continue reading

%d bloggers like this: