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Tag: salad dressings & condiments

  • Tomato and Peach Salad

    Tomato and Peach Salad

    How to Make Tomato and Peach Salad

    This salad is perfect for late summer when peaches and tomatoes are at their peak.


    15 min prep time


    8servings


    about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
    2. In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
    3. Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
    Low Sodium
    Low Carb
    Veggie Rich
    Caribbean
    Latin American
    Mexican/Southwestern
    Mediterranean
    Salads
    Sides
    Vegetarian
    Foodie
    Holidays & Entertaining
    Lunch
    No Cook
    Quick & Easy
    Salad Dressings & Condiments
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      305mg
      6%

    Ingredients

    peaches (pitted and cut into thick wedges)
    3 med

    tomatoes (cut into large chunks)
    3

    cherry tomatoes (halved)
    1/2 pints

    red onion (thinly sliced)
    1/2

    sherry vinegar
    1 tbsp

    lemon juice
    1 tbsp

    honey
    1 tsp

    olive oil
    2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh mint
    1/4 cup

  • Southwestern Coleslaw

    Southwestern Coleslaw

    How to Make Southwestern Coleslaw

    This recipe featured in:

     


    25 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, combine the cabbage, carrots, red pepper, scallions, and jalapeño pepper and toss well.
    2. In a small bowl, whisk together the vinegar, lime juice, honey, and chipotle seasoning. Add the olive oil in a thin stream, whisking to emulsify. Pour the dressing on the cabbage mixture and mix well. Garnish the coleslaw with the toasted pecans.
    Veggie Rich
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Holidays & Entertaining
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
    No Cook
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      265mg
      6%

    Ingredients

    pecans
    1/2 cup

    olive oil
    1/3 cup

    salt-free chipotle seasoning
    2 tsp

    honey
    1 tbsp

    fresh lime juice
    1 tbsp

    Apple Cider Vinegar
    1/4 cup

    jalapeño pepper (minced)
    1

    green onion (scallion) (minced)
    3

    red bell pepper (seeded, cored, and diced)
    1

    carrot(s) (peeled and grated)
    3

    head green cabbage (outer leaves removed, shredded)
    1

  • Mixed Greens and Cranberry Salad

    Mixed Greens and Cranberry Salad

    How to Make Mixed Greens and Cranberry Salad


    15 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the 1 cup of cranberries to a food processor and pulse a few times to coarsely chop, or chop by hand. In a bowl, toss the cranberries with the sugar-stevia sweetener.
    2. Peel and section the oranges. Add the oranges and celery to the cranberries and gently toss; set aside.
    3. For the dressing: In a small bowl, whisk together the lemon juice, ginger, honey, and mustard. Slowly add the oil in a thin stream, whisking to emulsify. Whisk in the salt and pepper.
    4. Toss the mixed greens with 3/4 of the dressing. Add the greens to a shallow platter. Top the greens with the cranberry-orange mixture, red onions, and, if desired, whole cranberries as a garnish. Drizzle with the remaining dressing.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
    Salads
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      1g

    • Potassium
      205mg
      4%

    Ingredients

    red onion (very thinly sliced)
    1/4 cup

    mixed greens
    5 cup

    black pepper
    1/4 tsp

    sea salt
    1/4 tsp

    olive oil
    1/4 cup

    Dijon Mustard
    1/2 tsp

    honey
    1 tsp

    fresh ginger (finely grated)
    1 tsp

    lemon juice
    2 tbsp

    celery (thinly sliced)
    2

    orange
    2

    stevia
    1 tbsp

    fresh cranberries (plus more for garnish)
    1 cup

  • Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    How to Make Grilled Romaine Hearts With Champagne-Mustard Vinaigrette


    5 min prep time


    3 min cook time


    4servings


    1/2 romaine heart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill to medium. Coat the grill rack with cooking spray.
    2. Slice each romaine heart in half lengthwise, keeping the root end intact.
    3. In a small bowl, whisk the vinegar, mustard, and garlic. In a thin stream, slowly add the olive oil, and whisk until the dressing is emulsified. Stir in the salt and black pepper.
    4. Add the romaine hearts to the grill, cut side down. Brush some of the vinaigrette over the romaine hearts. Grill, uncovered, for about 2 minutes. Using tongs, carefully turn the romaine hearts and brush with the remaining dressing; grill for 1 minute. Remove the romaine hearts from the grill and place on a plate to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Grilling
    Vegetarian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 romaine heart


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      185mg
      4%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    2 tbsp

    garlic (finely minced)
    1 clove

    Dijon Mustard
    1 tsp

    white balsamic or champagne vinegar
    1 1/2 tbsp

    romaine lettuce
    2 bunch

    nonstick cooking spray
    1

  • Everyday Herb Oil

    Everyday Herb Oil

    How to Make Everyday Herb Oil

    This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden.

    Find this recipe and more in our cookbook Whole Cooking and Nutrition!


    10 min prep time


    32servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set it nearby.
    2. Add the parsley, oregano, rosemary, and thyme leaves to the boiling water. Blanch the herbs for 10-15 seconds, then immediately remove the herbs with a slotted spoon and transfer them to the ice water. After a few seconds, remove the herbs from the ice water with a slotted spoon and pat them dry with paper towels.
    3. In a blender or food processor, puree the blanched herbs with the olive oil.
    4. Pour the herb oil into a dark-colored glass bottle or jar with a tight-fitting lid, seal the container, and set in a cool, dark place (such as your pantry) to infuse for at least 5 days. After it has been fully infused, keep the oil in the refrigerator for up to 1-2 weeks. Or freeze the herb oil in ice cube trays for future use. (Note that each ice cube is 2 tablespoons of oil.)
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Sodium
    Low Carb
    Italian
    Mediterranean
    Budget Friendly
    Foodie
    Gluten-Free
    Salad Dressings & Condiments
    Sauces
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    Nutrition facts

    32 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      0g

    • Potassium
      5mg
      <1%

    Ingredients

    extra-virgin olive oil
    2 cup

    fresh thyme (stems removed and discarded)
    6 sprig

    fresh rosemary (stems removed and discarded)
    2 sprig

    fresh oregano (stems removed and discarded)
    4 sprig

    fresh parsley
    1 cup

  • Sun-Kissed Health Salad

    Sun-Kissed Health Salad

    How to Make Sun-Kissed Health Salad

    Creamy, crunchy, tangy, and loaded with protein – this salad has it all! Blending avocado into the dressing makes it rich and creamy, and the addition of citrus can make it feel like summer any time of year. Quinoa, edamame, and pepitas add protein, making this a hearty salad that would be great along side a sandwich or soup for lunch!

    Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. 


    30 min prep time


    20 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the citrus dressing: In a blender or food processor, blend olive oil, lemon juice, orange juice, 1/4 of the avocado, parsley, salt, and garlic until smooth. Set aside.
    2. In a large bowl, combine lettuce, tomato, quinoa, edamame, the rest of the avocado, and pepitas. Pour dressing over salad and toss gently. Serve immediately or chill until ready to serve.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Comfort Food
    Vegetarian
    Vegan
    Sides
    Salads
    Salad Dressings & Condiments
    Lunch
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      490mg
      10%

    Ingredients

    olive oil
    2 tbsp

    lemon juice
    2 tbsp

    orange juice
    2 tbsp

    avocado (divided use, pitted, peeled, and diced)
    1 whole

    fresh parsley (stems removed)
    1/4 cup

    salt
    1/4 tsp

    garlic
    1 clove

    bibb or boston lettuce (cut into 1-inch pieces)
    1 head

    grape or cherry tomatoes (cut in half)
    1 cup

    quinoa (cooked according to package directions and cooled)
    1/2 cup

    frozen shelled edamame (cooked according to package directions)
    1 cup

    unsalted pepitas
    2 tbsp

  • Roasted Pineapple Salsa

    Roasted Pineapple Salsa

    How to Make Roasted Pineapple Salsa

    Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips. 

    Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!


    6 min prep time


    2 min cook time


    20servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
    2. Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.
    3. Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.
    Low Carb
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Vegetarian
    Vegan
    Snacks
    Salad Dressings & Condiments
    Quick & Easy
    Gluten-Free
    Foodie
    Budget Friendly
    Appetizers
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    Nutrition facts

    20 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      0g

    • Potassium
      40mg
      <1%

    Ingredients

    canned pineapple chunks (drained and chopped)
    2 cups

    red onion (minced)
    1/4 cup

    red bell pepper (diced)
    1/4 cup

    jalapeño pepper (seeded and minced)
    1

    green onion (scallion) (green part only, chopped)
    3

  • Tzatziki and Vegetables

    Tzatziki and Vegetables

    How to Make Tzatziki and Vegetables

    Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.


    8 min prep time


    16servings


    2 Tbsps.

    Print Recipe >

    Step-By-Step Instructions:

    1. 12-24 hours before serving, line a strainer with a paper coffee filter or cheesecake cloth. Place over a bowl. Spoon yogurt into coffee filter, cover, and refrigerate for 12-14 hours.
    2. Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
    3. Mix cucumber, garlic, dill weed, salt, lemon juice, and olive oil into yogurt. Refrigerate for one hour before serving.
    4. Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.
    Low Carb
    Low Sodium
    Mediterranean
    Appetizers
    Holidays & Entertaining
    Salad Dressings & Condiments
    Gluten-Free
    Snacks
    Sides
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    Nutrition facts

    16 Servings



    • Serving Size

      2 Tbsps.


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      57mg

      2%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%

    • Protein
      1.5g

    Ingredients

    plain non-fat yogurt
    2 cup

    cucumber(s) (peeled, seeded, and chopped)
    1/2

    garlic (large, minced)
    2 clove

    dried dill (can use 1 Tsp. of chopped fresh dill instead)
    1/2 tsp

    salt
    1/4 tsp

    lemon juice
    2 tsp

    olive oil
    1 tsp

    fresh vegetables ((choose a variety: fresh green beans (slightly steamed), green, red, or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower. ))
    6 cup

  • Romaine Peppercorn-Steak Salad

    Romaine Peppercorn-Steak Salad

    How to Make Romaine Peppercorn-Steak Salad

    Author Jackie Newgent says, “This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!”


    18 min prep time


    8 min cook time


    4servings


    3 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.
    2. Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.
    3. Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.
    4. Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.
    Veggie Rich
    Grilling
    Dinner
    Foodie
    Lunch
    Main Dish
    Salad Dressings & Condiments
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      3 1/2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      21g

    • Potassium
      770mg
      16%

    Ingredients

    romaine lettuce (coarsely chopped (8 cups loosely packed))
    8 cup

    arugula (5-ounce package baby arugula)
    1 package

    red onion (thinly sliced)
    1 med

    black peppercorns
    2 tbsp

    (6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
    2 whole

    nonstick cooking spray
    1

    sea salt
    1/4 tsp

    grape tomatoes
    1 pints

    light balsamic vinaigrette
    1/3 cup

    feta cheese (finely crumbled)
    2 tbsp

  • Roasted Red Pepper Coulis

    Roasted Red Pepper Coulis

    How to Make Roasted Red Pepper Coulis

    A coulis is simply a thick puree or sauce. This one makes a beautiful and tasty finishing touch for your dishes. (Pictured here with Rosemary Balsamic Onions and Pesto.)


    20 min prep time


    20 min cook time


    8servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place whole peppers directly on a grill or gas burner or under your broiler. Roast until they are completely blackened on the outside. Place in a bowl and cover tightly with plastic wrap for at least 15 minutes. Once cooled, you can peel away the blackened skin.
    2. Place the roasted pepper in the food processor and purée until fine.
    Low Sodium
    Veggie Rich
    Comfort Food
    Grilling
    Sauces
    Holidays & Entertaining
    One Pot
    Salad Dressings & Condiments
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/4 cup


    • 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
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      1g

    • Potassium
      155mg
      3%

    Ingredients

    red bell peppers
    4