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Tag: salad dressings & condiments

  • Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    How to Make Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    Bring a taste of summer to your table with these tasty dishes that fit the Very-Low-Carbohydrate Meal Pattern. This dish is a perfect blend of sweet, spicy, and creamy flavors, making it a delightful meal for any occasion.


    15 min prep time


    20 min cook time


    4servings


    6oz chicken, ½ cup peach/peppers, 2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Pat the chicken thighs dry with paper towels. Season both sides with pepper.

    3. Heat a large ovenproof skillet over medium-high heat. Add olive oil and swirl to coat. Place the chicken in the skillet and sear on one side until golden brown, about 5–6 minutes. Flip the chicken, then remove the skillet from heat.

    4. Arrange the peach slices and diced jalapeños around the chicken in the skillet.

    5. Drizzle with lemon juice, zest, and sugar-free syrup. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is fully cooked (165 degrees F internal temperature).

    6. Meanwhile, in a medium bowl, whisk together minced garlic, mayonnaise, apple cider vinegar, Dijon mustard, and dried basil.

    7. Add sliced artichoke hearts and avocado to the bowl with the dressing. Toss gently to coat. Add spring mix and toss again to combine.

    8. Divide the salad among plates. Top with roasted chicken and caramelized peaches.

    Veggie Rich
    Caribbean
    Salad Dressings & Condiments
    Salads
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      6oz chicken, ½ cup peach/peppers, 2 cups salad


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      39g

    • Potassium
      203mg
      4%

    Ingredients

    boneless skinless chicken thighs
    1 1/2 lbs

    black pepper
    1/2 tsp

    olive oil
    2 tsp

    peaches (halved, pitted, and sliced)
    2 small

    jalapeño pepper (seeded and finely diced)
    2 whole

    lemon (zested and juiced)
    1 whole

    sugar-free maple-type syrup
    1 tbsp

    garlic (minced)
    1 clove

    Plain Nonfat Greek yogurt
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    Dijon Mustard
    1 tsp

    dried basil
    1 tsp

    marinated artichoke hearts (drained and sliced)
    4 oz

    avocado (halved, pitted, and sliced)
    1/2 whole

    spring mix salad
    5 oz

  • Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    How to Make Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    Indulge in the fresh and zesty flavors of a green goddess salad topped with rich smoked salmon and a sprinkle of everything bagel seasoning for a crunchy twist. This salad fits the Low-Carbohydrate Meal Pattern and combines crisp romaine, creamy avocado, and tangy herbs, all drizzled with a light and flavorful dressing. 


    15 min prep time


    4servings


    4 cups salad, 2 Tbsp dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, combine Greek yogurt, parsley, chives, basil, lemon juice, garlic, olive oil, and Dijon mustard. Blend until smooth and set aside

    2. In a large salad bowl, layer romaine lettuce, baby spinach, cucumber, cherry tomatoes, radishes, and red onion.

    3. Arrange smoked salmon, hard-boiled eggs, and diced avocado on top.

    4. Evenly sprinkle everything bagel seasoning over the salad.

    5. Drizzle the dressing over the salad just before serving.

    Veggie Rich
    Low Carb
    American
    Salad Dressings & Condiments
    Salads
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 cups salad, 2 Tbsp dressing


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      145mg

      48%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      668mg
      14%

    Ingredients

    Plain Nonfat Greek yogurt
    1/4 cup

    fresh parsley (chopped)
    4 tbsp

    fresh chives (chopped)
    4 tbsp

    fresh basil leaves
    4 tbsp

    lemon juice
    2 tbsp

    garlic (minced)
    2 clove

    olive oil
    2 tsp

    Dijon Mustard
    1 tsp

    romaine lettuce (chopped)
    8 cup

    baby spinach
    2 1/2 oz

    cucumber(s) (thinly sliced)
    1 whole

    cherry tomatoes (halved)
    1 cup

    radish (thinly sliced)
    8 oz

    red onion (thinly sliced)
    1/2 small

    smoked salmon (sliced into strips)
    4 oz

    hard-boiled egg (quartered)
    3 large

    avocado (diced)
    1/2 cup

    everything bagel seasoning
    1 tsp

  • Crunchy Asian Salad

    Crunchy Asian Salad

    How to Make Crunchy Asian Salad

    This crunchy Asian salad is full of colorful, fiber-rich vegetables like shredded cabbage, carrots, and bell pepper. The flavorful dressing is made with zero-calorie sweetener, so you’ll get sweetness without any added sugars. Enjoy as a side dish with your favorite Asian-inspired entrée, like baked teriyaki chicken.


    10 prep time


    5 cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.

    2. In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!

    Veggie Rich
    Low Carb
    Asian
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Vegan
    Sides
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      330mg
      7%

    Ingredients

    purple cabbage (shredded)
    3 cup

    carrots (shredded)
    2 cup

    bell peppers (roughly chopped)
    1 large

    green onion (scallion) (thinly sliced)
    5 stalks

    sliced almonds (toasted)
    1/2 cup

    rice wine vinegar (for the dressing)
    3 tbsp

    unsweetened creamy peanut butter (for the dressing)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    3 tbsp

    garlic (grated, for the dressing)
    1 clove

    sesame oil (for the dressing)
    1/2 tbsp

    fresh ginger (grated, for the dressing)
    2 tsp

  • Chipotle Vinaigrette

    Chipotle Vinaigrette

    How to Make Chipotle Vinaigrette

    If you’re getting tired of the same old dressings, you must try this sweet and smoky chipotle vinaigrette! It gets its sweetness from zero-calorie Splenda® Granulated Sweetener and its kick from chipotle peppers in adobo sauce. Enjoy on a southwest salad or roasted vegetables, as a dip for quesadillas, or in a burrito bowl filled with black beans, avocado, corn, and cilantro.


    5 min prep time


    12servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all the ingredients in a blender or food processor and blend until smooth.

    2. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

    Mexican/Southwestern
    Salad Dressings & Condiments
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    Nutrition facts

    12 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      45

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      10mg
      <1%

    Ingredients

    red wine vinegar
    1/3 cup

    Splenda® Granulated Sweetener
    1/4 cup

    extra virgin olive oil
    1/4 cup

    lime (zest and juice of 1 lime)
    1

    dried oregano
    1/4 tsp

    kosher salt
    1 tsp

    canned chipotle chili in adobo sauce
    1 tbsp

    garlic (roughly chopped)
    2 clove

  • Cranberry Almond Spinach Salad

    Cranberry Almond Spinach Salad

    How to Make Cranberry Almond Spinach Salad

    Fresh spinach topped with red onion, chewy dried cranberries, and crunchy toasted almonds, all tossed in a sweet and tangy dressing—doesn’t that sound delicious? Plus, this cranberry almond spinach salad comes together in minutes! The dressing gets its sweetness from Splenda® Monk Fruit Sweetener, which contains zero calories and zero added sugars. Add a protein like grilled chicken to make an entrée salad or enjoy as a side salad.


    10 min prep time


    6servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a big bowl, add fresh spinach. Drizzle dressing mixture onto spinach and toss. Sprinkle with toasted almonds and serve!

    2. In a saucepan, add all ingredients for dressing. Stir together and cook until warm and sweetener is dissolved. Remove from heat. Stir in sliced red onion and cranberries. Let cool slightly.

    Veggie Rich
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      40mg

      2%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    extra virgin olive oil (for the dressing)
    3 tbsp

    white wine vinegar (for the dressing)
    3 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    1/4 cup

    dried minced onion (for the dressing)
    1 tsp

    poppy seed (for the dressing)
    1 tsp

    sesame seeds (for the dressing)
    2 tsp

    red onion (sliced, for the salad)
    1/2 small

    dried reduced-sugar cranberries (for the salad)
    1/4 cup

    spinach (for the salad)
    10 oz

    sliced toasted almonds (for the salad)
    1/4 cup

  • Homemade Cranberry Sauce

    Homemade Cranberry Sauce

    How to Make Homemade Cranberry Sauce

    So simple but so good—that’s what you’ll say after making and serving this delicious homemade cranberry sauce at your holiday gathering. Cranberry sauce is a staple at any traditional Thanksgiving dinner, but it’s often made with a load of added sugars. Not this homemade cranberry sauce! It’s made with zero-calorie Splenda® Granulated Sweetener.


    15 min prep time


    3 hr, 15 min cook time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine cornstarch, Splenda Sweetener, and water over medium-high heat, stirring until granules are dissolved.

    2. Add fruit and bring to a boil, stirring constantly.

    3. Reduce heat and simmer for 5 minutes until cranberries begin to pop and mixture has thickened. Set aside to cool.

    4. Pour into bowl and refrigerate for 3 hours.

    5. Serve and enjoy!

    Salad Dressings & Condiments
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      45mg
      <1%

    Ingredients

    Cornstarch
    1 tsp

    Splenda® Granulated Sweetener
    1 cup

    water
    1/2 cup

    cranberries (fresh or frozen)
    3 cup

    orange (peeled and sectioned)
    1 med

  • No Honey Mustard

    No Honey Mustard

    How to Make No Honey Mustard

    A honey mustard with no honey—how can it be? Splenda Monk Fruit Sweetener is how! This 100% natural zero-calorie sweetener provides the sweet taste to this dressing without the added sugars. The base ingredients of this dressing are high-protein Greek yogurt and heart healthy extra-virgin olive oil. Drizzle it on your salad or use it as a dipping sauce for your chicken or other favorite foods!


    5 min prep time


    5 min cook time


    12servings


    2 Tbsp.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together all the ingredients until well-blended.

    2. Store dressing in the refrigerator until ready to use. It keeps in the refrigerator for up to 1 week.

    Salad Dressings & Condiments
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    Nutrition facts

    12 Servings



    • Serving Size

      2 Tbsp.


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      20mg
      <1%

    Ingredients

    Plain Nonfat Greek yogurt
    1/2 cup

    Extra Virgin Olive Oil
    5 tbsp

    Splenda® Monk Fruit Granulated Sweetener
    3 tbsp

    Yellow Mustard
    2 tbsp

    Dijon Mustard
    1 tbsp

    Raw Apple Cider Vinegar
    2 tbsp

    garlic (grated)
    1 clove

    onion powder
    1/4 tsp

    Kosher Salt
    1/2 tsp

  • Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing

    Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing

    How to Make Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing


    10 min prep time


    15 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the garlic, mayonnaise, vinegar, honey, Dijon, basil, salt, and pepper.

    2. Trim and slice the Brussels sprouts into thin strips; add to the bowl with the dressing.

    3. Roughly chop the artichokes and add to the bowl.

    4. Medium dice the avocado and add to the bowl.

    5. Chop or tear the lettuce into bite-size pieces and add to the bowl; toss to combine the salad.

    6. Serve with a sprinkle of roasted flax seed.

    Veggie Rich
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Sides
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      444mg
      9%

    Ingredients

    garlic
    2 clove

    mayonnaise (olive oil)
    2 tbsp

    white vinegar
    4 tsp

    honey
    2 tsp

    Dijon Mustard
    2 tsp

    dried basil
    1 tsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    fresh Brussels sprouts
    1/2 lbs

    artichoke hearts (1 jar, in brine; quartered, drained, and rinsed)
    6 oz

    avocado
    1/2 large

    romaine lettuce
    1 head

    whole flax seeds (roasted)
    1 tbsp

  • Sesame Soy Salad Dressing

    Sesame Soy Salad Dressing

    How to Make Sesame Soy Salad Dressing

    Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.


    5 min prep time


    16servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Add all ingredients to a jar with a tight fitting lid. Shake vigorously until everything is well combined. Store dressing in the jar in the fridge for up to 2 weeks. If it separates, shake again just before using.
    Low Carb
    Salad Dressings & Condiments
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    Nutrition facts

    16 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      120mg
      3%

    Ingredients

    lower sodium soy sauce
    1/4 cup

    rice vinegar
    1/4 cup

    avocado oil
    1/4 cup

    sesame oil
    2 tbsp

    erythritol (or other sugar substitute)
    1 tbsp

  • Raspberry Vinaigrette

    Raspberry Vinaigrette

    How to Make Raspberry Vinaigrette

    Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all of the ingredients until smooth.
    2. Pour the dressing through a fine mesh strainer to remove the seeds.
    3. Store in the fridge in an airtight container for up to 1 week.
    Low Carb
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      30mg
      <1%

    Ingredients

    fresh or frozen raspberries (thawed if using frozen raspberries)
    1 1/2 cup

    rice wine vinegar
    1/2 cup

    water
    1/4 cup

    extra virgin olive oil
    1/4 cup

    erythritol or other sugar substitute
    1 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp