Tag: dressing

Two Make-Ahead Avocado Dressings

Posted on by Diabetes Gladiator
Two Avocado Dressings

Two
Make-Ahead
Avocado
Dressings

These tasty dressings
can be refrigerated
for up to 3 days.

Lunch

I Love Me Café ®

Avocado Vinaigrette

  • 1 avocado, peeled and diced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon or lime juice
  • A pinch of salt
  • Pepper to taste

    Creamy Avocado Dressing

  • 1 avocado, peeled and diced
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lime
  • Salt & pepper to taste
  • 1 cup extra virgin olive oil
  • 1 tablespoon chopped cilantro, very fine
  • 2 tablespoons diced red onion

Avocado Vinaigrette

Makes 1 cup, about 16 Tablespoons

Cut avocado open in half and scoop out meat inside. In a blender, place all ingredients and mix well until smooth.

Drizzle the dressing along the sides of a salad bowl, toss in the salad greens, and mix with the dressing right before serving. This dressing can be refrigerated for up to 3 days.

Creamy Avocado Dressing

Makes 1 cup, about 16 Tablespoons

Cut avocado open in half and scoop out meat inside.  In a blender, place all ingredients and mix well until smooth.

Spoon out the dressing into the bottom of salad bowl, toss in the salad greens, and mix gently with your hands right before serving.  This dressing can keep refrigerated for up to 3 days.

 

Arugula and Spinach Salad with Raspberry Dressing

Posted on by Diabetes Gladiator
Arugula and Spinach Salad with Raspberry Dressing

Arugula and
Spinach Salad
with Raspberry
Dressing

Salad

The natural sweetness of the raspberries tastes fantastic with the slightly bitter arugula and also pairs beautifully with the spinach.

I Love Me Café ®

Photo Credit: CIA/Ben Fink

   INGREDIENTS

  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • 1 cup mashed raspberries
  • 3 tablespoons olive oil
  • 3 cups baby spinach leaves
  • 3 cups arugula
  • Freshly ground black pepper

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)

Arugula and Spinach Salad with Raspberry Dressing

MAKES 6 SERVINGS

The natural sweetness of the raspberries tastes fantastic with the slightly bitter arugula. and also pairs beautifully with the spinach.  Bright berry flavors are complemented by the red wine and balsamic vinegars in a vinaigrette that is extremely easy to make.

1. For the vinaigrette, combine the vinegars and salt and add the raspberries. Whisk in the olive oil.

2. Add the spinach and arugula to the vinaigrette and toss gently. When the greens are lightly coated, transfer to chilled plates, and finish with a generous grinding of pepper.

Nutritional Information Per Serving: Calories 78, Protein 0.5 g, Carbohydrates 5 g, Fiber 1 g, Total Fat 7 g, Saturated Fat 1 g,
Sodium 70 mg

Lime-Cilantro-Vinaigrette

Posted on by Diabetes Gladiator
Lime-Cilantro Vinaigrette

Lime-Cilantro
Vinaigrette

Salads

This recipe is from The Culinary
Institute of America’s The Diabetes-
Friendly Kitchen cookbook
(2012, John Wiley & Sons, Inc.)

I Love Me Café ®

INGREDIENTS

  • ¼ teaspoon arrowroot or cornstarch
  • ½ cup vegetable broth
  • ¼ cup fresh lime juice
  • ½ teaspoon agave syrup
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil
  • ½ teaspoon kosher salt
  • 1 tablespoon minced cilantro

Lime-Cilantro Vinaigrette

MAKES 1 CUP

This vinaigrette is one of the favorites at The Culinary Institute of America and it’s easy to see why.  The classic combination of lime and cilantro will add a bright, fresh flavor to any dish.  It can be used in any salad or even with cooked vegetables.

1. Whisk the arrowroot with about 2 tablespoons of the broth to form a smooth paste.

2. In a small pot, bring the remaining broth to a boil and stir in the arrowroot paste. Return the mixture to a boil and stir constantly until the broth has thickened.

3. Remove the pot from the heat. Stir in the lime juice and agave syrup and cool completely.

4. Gradually whisk in the sesame and peanut oils. Season with the salt and add the cilantro.

Nutritional Information Per Tablespoon Serving:  Calories 32, Protein 0g,
Carbohydrates 0.5g, Fiber 0g, Total Fat 3.5 g, Saturated Fat 0.5 g,
Sodium 40 mg