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| a traditional Greek salad enhanced with some whole wheat spaghetti noodles |
But then, one day, I tossed the following in a bowl with a liberal amount of Olive Oil: Parsley, Basil, Oregano, Thyme, Cilantro, and some other stuff (can't remember what lol) and salted it. Just EVOO and salt and dang! It was good!
Of course the secret to using the Parsley was using flat leaf; and the secret to using Oregano and Basil was to use only the baby leaves, but man it was good!
But salad, over the centuries, came to mean a bunch of whatever tossed together. And that CAN be done! You can even have warm salads! In this section, I'll be presenting some of my favorite salads.
~¤✩✷❀ SIDE SALADS ❀✷✩¤~
~¤✩✷❀ WHOLE MEAL SALADS ❀✷✩¤~
- Creamy Cucumber Shrimp Salad Recipe
- Curried Chicken Salad
- Chickpea Salad
- Chicken Dill Salad
- Fruity Chicken Salad
- Pesto Chicken Salad
- Greek Salad with Paprika Shrimp
- Brown Derby Cobb Salad for four
- Memaws Tabbouleh
- Easiest Waldorf Salad
- Memaw's Imitation Crab Salad
- 1940s Turkey and Almond Salad
- Mediterranean Tuna Antipasto Salad
~¤✩✷❀ SALAD DRESSINGS ❀✷✩¤~
[diabetic friendly and a serving for each is 2 tablespoons]
Sesame ginger
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 clove of minced garlic
- 1 teaspoon freshly minced ginger
- Whisk together the olive oil, sesame oil, soy sauce, maple syrup, and rice vinegar.
- Add the minced garlic and ginger and stir together until combined.
54 cals; 3.5 carb
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Balsamic vinaigrette
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove of minced garlic
- 1/2 cup olive oil
- salt and pepper
- Combine the balsamic vinegar with the Dijon mustard and minced garlic.
- Slowly add the olive oil while continuing to stir the mixture.
- Season with a bit of salt and pepper before serving to give the flavor a quick boost.
166 cal,1 carb, 18 fat
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Avocado lime
- 1 avocado, cut into small chunks
- 1/2 cup plain Greek yogurt
- 1/3 cup cilantro
- 1/4 cup lime juice
- 4 tablespoons olive oil
- 2 cloves minced garlic
- salt and pepper
- Add the avocado chunks to a food processor along with the Greek yogurt, cilantro, lime juice, olive oil, and minced garlic.
- Top with a bit of salt and pepper and then pulse until the mixture reaches a smooth, thick consistency.
75 cals2 carb, 7 fat
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Lemon vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon honey or maple syrup
- salt and pepper
- Whisk the olive oil and fresh lemon juice together.
- Mix in honey or maple syrup for a bit of sweetness.
- Season with salt and pepper to taste.
3 carb, 128 cals, 13 fat
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Honey mustard
- 1/3 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup olive oil
- salt and pepper
- Whisk the Dijon mustard, apple cider vinegar, and honey together.
- Slowly add the olive oil while continuing to stir.
- Add salt and pepper to taste.
142 cals, 13 carbs and 9 fat
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Greek yogurt ranch
- 1 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- dash of cayenne pepper
- dash of salt
- fresh chives, chopped (optional)
- Stir together the Greek yogurt, garlic powder, onion powder, and dried dill.
- Add a dash of cayenne pepper and salt.
- Garnish with fresh chives before serving (optional).
29 cal, 2 grams carb, 2 fat 1 protein
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Apple cider vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- salt and pepper
- Combine the olive oil and apple cider vinegar.
- Add the Dijon mustard, honey, lemon juice, and a bit of salt and pepper to taste.
113 cal, 1 carb, 12 fat
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Ginger turmeric
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 teaspoon honey (optional)
- Mix the olive oil, apple cider vinegar, turmeric, and ground ginger.
- To enhance the flavor, you can add a bit of honey for sweetness.
170 cal, 2 carb 18 fat
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Blue Cheese Dressing
I used to turn my nose up at bleu cheese when I was a kid. Who eats stinky food??? Well, when I was a teen my Dad reintroduced me to it at a nice restaurant and buddy I fell in love!
- 3/4 cup sour cream
- 1 1/3 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 4 oz blue cheese, crumbled
- In a large bowl, whisk together the sour cream, mayonnaise, and Worcestershire sauce.
- Stir in mustard, garlic powder, salt, and pepper.
- Stir in blue cheese.
- Cover and refrigerate for 24 hours before serving.
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Memaws LoSo Dry Hidden Valley Ranch Mix
This is a dry mix to be used to replace the mix sold in stores. It has far less sodium and yet shares the same flavor. You can also add salt to it if you like and make a large amount of product for much less. You will need a spice grinder (electric) to make this. But it's worth the purchase in the long run. Please note that all of the spices are DRY, not fresh form.
- 1 cup dry milk (you can use powdered buttermilk but you'll have to refrigerate the mix)
- 1/2 cup dehydrated minced onions
- 1/2 cup parsley
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 tsp chives
- 1 tsp dill weed
- 1/2 tsp pepper
- 2-3 tsp salt optional (omit for LoSo)
- Grind your minced onion and dry milk together with the onion and garlic powders until it forms a very fine powder. Remove and set aside.
- Clean out the grinder and place in your parsley, chives, gill weed, and pepper into the grinder and grind it to a fine powder as well.
- Mix with the first powder and keep in a well-sealed jar.
- When you want to use it, just mix it up with buttermilk or whatever you plan to use and to your taste.
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