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Entries in Salad Dressing (8)

Thursday
Mar292012

Strawberry Basil Salad Dressing and a Oxo Salad Spinner Review and Giveaway

First things first, a sald spinner may seem like one of those superfluous gadgets but it's not. It is such a helpful thing to have on hand and it doubles as a great storage tool for a large, premade salad. Oxo's Good Grips salad spinner is the perfect spinner to have on hand. It is big, but not too big. The clear bowl works well as a serving dish so that you don't have to transfer your salad to yet another bowl. It works like this: chop your lettuce or put in pre-chopped lettuce or spinach (or any other leafy greens for that matter), run it under the tap, pop the top on and lock it, push the knob to get things spinning and then press the little rubber button to stop the spinner. Empty out the water in the main bowl and repeat a second time. Dump the water one more time and transfer the salad out of the strainer into the clear bowl. When you are ready to store, simply put the top on, lock it and refrigerate. Really, it doesn't get much simpler than this. Plus, the whole thing - top, strainer, and bowl - are all dishwasher safe. Well thanks to Oxo, I have one of their Large Salad Spinners to giveaway to a lucky SFHL reader.


I also have a fabulous Strawberry Basil Salad Dressing recipe I made and served over a spinach salad with shallots, mushrooms, fresh sliced strawberries and a bit of crumbled feta. Of course the spinach was cleaned and subsequently stored in my Oxo Good Grips Salad Spinner. Here's what you need:

Strawberry Basil Salad Dressing

  • 1.5-2 cups strawberries, de-stemmed and halved
  • 4 large leaves basil
  • 3 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp pepper
  1. Place all ingredients in a blender or Vitamix and puree until smooth, approximately 30 seconds. 
  2. Serve over fresh baby spinach, chopped baby bella mushrooms, diced onion or sliced shallots, thinly sliced strawberries and freshly crumbled feta.
  3. Enjoy!

Okay, so now you want to know how to win a Oxo Good Grips Salad Spinner? It's pretty simple. There is one mandatory entry and five additional, optional entries. Leave a separate comment for each of the entries and make sure to include your email address so that I can contact the winner. The giveaway will end Sunday, April 11 at 11:59p.m. I will select a winner using random.org next Monday, April 12 and you will have 24 hours to respond before I pick a new winner.

  1. MANDATORY ENTRY: Leave a comment telling me what your favorite salad or salad dressing is. Recipes are always appreciated! 
  2. Like Simple Food Healthy Life on facebook.
  3. Like Oxo on facebook.
  4. Follow Simple Food Healthy Life on twitter.
  5. Follow Oxo on Twitter.
  6. Tweet the following message: I entered to win an @Oxo Salad Spinner from @smplfdhlthylfe. Enter to win at http://ow.ly/9Xbmz by Sunday, April 11 at 11:59p.m. Please RT.

Disclaimer: Oxo provided the Good Grips Salad Spinner to review at no cost. No additional compensation was received. All opinions expressed are my own.

Tuesday
Feb212012

Cilantro Lime Dressing

Ah, a zesty salad dressing. Chobani greek yogurt serves as a phenomenal (and incredibly healthy) base for thick salad dressings. The cilantro is fresh and the lime juice adds a terrific zing to the dressing. What you have here is a powerful flavor combination of green goodness. I served this over my shrimp salad one night and continued to use it to dress up my salads throughout the following week.

Cilantro Lime Dressing

  • 1/3 cup extra virgin olive oil
  • 1/2 cup chobani 0% plain yogurt
  • 1 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt
  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.
Friday
Dec162011

Vinaigrette Salad Dressing with Greek Yogurt

If you are anything like me, you love a good salad and nothing makes a salad better than the dressing you choose to top it off with. Unfortunately, many dressings can work against what you are trying to accomplish by eating a salad in the first place. For those of you who have not tried greek yogurt, go ahead and do so. My personal favorite, Chobani, has every flavor imaginable to mankind, and they are constantly working to add more (a vanilla chocolate chunk may be on the horizon this January!) Greek yogurt has some advantages over regular old yogurt including

  • Natural ingredients only
  • No synthetic growth hormones
  • 3 probiotics
  • Real fruit only
  • 2x the protein of regular yogurts (a real plus for me and other vegetarians out there)
  • Includes 5 live & active cultures, including 3 probiotics.
  • Made with real fruit. 
  • Safe for those with gluten, corn, nut and soy allergies

If I haven't sold you yet, here are a few more bonus points. Chobani has a website brimming with recipes for the kitchen using their yogurt. You can swap out sour cream and replace it with plain Chobani greek yogurt, use it instead of whipping cream, bake with it, replace cheese products with it, and so much more.

Needless to say, this salad dressing is something I whipped up with just under a single container of Chobani plain greek yogurt. It is simple, tasty and healthy to eat.

 

Vinaigrette Salad Dressing with Greek Yogurt

Serving Size: approximately 1 cup

  • Dash of salt
  • Dash of black pepper
  • 2 large garlic cloves, minced
  • 1 tsp dijon mustard
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 4 tbsp plain greek yogurt
  1. Put all ingredients in a single container, be it a bowl, small mason jar, or salad dressing container.
  2. Whisk or shake all of the ingredients until the oil is thoroughly incorporated into the remaining mixture.
  3. Enjoy!
Tuesday
Aug022011

Thai Peanut Sauce

I could eat this by the spoonful. Literally. J may or may not have had to pry the container and spoon from my mouth at various points throughout dinner. Then the next day I had some more. And the next day. So beware: this is addicting.

 


Thai Peanut Sauce

Servings: too many? No but really, it comes out to about 1 cup of sauce so about 16 tbsp

Serving Size: 1-2 tbsp

Nutrition Facts based on 2 tbsp serving size: 126.4 calories; 9.1g fat; 262mg sodium; 7.4mg potassium; 5.8g carbohydrate; 4.2g protein


  • 1/2 cup smooth peanut butter (I used Whole Food All Natural Peanut Butter - it has less sugar than your normal Skippy's does)

  • 1 tbsp soy sauce

  • 3 tbsp rice vinegar

  • 2 tsp sesame oil

  • 2 tsp lemon juice

  • 1 small-medium clove garlic, minced

  • 1 tsp granulated sugar

  • as much as 1/2 cup water

 


  1. Whisk all of the ingredients together, starting with 1/4 cup of the water.

  2. Slowly add more water to get it to the right consistency.

  3. Serve as a dipping sauce, drizzled over a salad, or over this thai peanut salad.

Thursday
Jun092011

Honey Vinegar Salad Dressing

I am a personal believer in making salad dressings from scratch. They are so much healthier and tend to taste  better too. Since we have salad with almost every meal, finding or creating enough recipes to keep up with all of the salads is a bit of a struggle. Especially dressings I can whip up without any odd ingredients i.e. non-kitchen staples. If you haven't ever made homemade dressings, I really recommend it. Purchase a few mason jars and try making one of these really easy dressings with your next salad.


Honey Vinegar Salad Dressing

Makes roughly 1/2 a mason jar worth of salad dressing


  • 2 tbsp honey

  • 1/3 cup white wine vinegar

  • 1/2 cup olive oil

  • 1-2 cloves of garlic, minced OR 1 garlic scape*, minced

  • Sprinkle of salt and pepper

 


  1. Place 2 tbsp honey into mason jar (or other container with a top.

  2. Add white wine vinegar, minced garlic and dash of salt and pepper.

  3. Close container and shake until honey has dissolved (it should no longer be sticking to the bottom of your container).

  4. Add olive oil.

  5. Shake well until the dressing comes together. It may break apart eventually but just shake it up again.


*Garlic Scapes. These are the shoots that grow from the garlic bulb. They are long and kind of intimidating looking. We joined a CSA (community supported agriculture) and picked up our first "share" of vegetables today. One of the items was garlic scapes, an item I had never seen before. Turns out they are pretty tasty if you like a garlicy flavor that is slightly more muted than a garlic clove. Anyways, I substituted these instead of garlic cloves and the flavor was great. I also added them on top of my salad as they are crunchy and with dressing over them, they were a great addition. Next time you see them, give them a try.