How do you psyche yourself up to lose weight? Do you need a special incentive, or do you just set your mind to it, and do it? Before we left for Italy last summer, I wanted to lose a few pounds so that I could eat guilt-free when we were there. So, yeah, basically, I was motivated to lose weight, so that I could gain weight. Something just isn't right with that thinking, I know. But, it worked...and I went to Italy five pounds lighter. It was worth it, to be able to eat all the cheese, pasta and gelato I wanted, while I was there. A month after that, we went to the Hamptons, and I continued to indulge, this time, with lobster rolls, fried clams and New England clam chowder. Along with my weight, I could feel my cholesterol climbing... Up UP UP YUP. When I had my annual physical in September, both my weight and cholesterol were higher than desirable. Luckily, I've got a new incentive to decrease both. I've got two weddings coming up in May and July, and I told myself that I cannot shop for new dresses until those five pounds come off, which in turn, should positively affect my cholesterol (by the way, I just had it re-tested today, so fingers crossed). So, I've been eating lots of salads, lately. A couple of weeks ago, we went to a great restaurant in NYC, and I had a salad that was SO GOOD, I re-created it to eat at home (recipe coming soon). The dressing was a vanilla ginger vinaigrette. I've never had a salad dressing with vanilla in it, have you? I'm thinking about asking the restaurant if they'll share their recipe, but in the meantime, I found another one that is absolutely delish! The vanilla is subtle, but it's definitely there, making this dressing different than most I've had before. Let's just say that... it's a salad dressing with a vanilla twist! Vanilla Vinaigrette is delicious on mixed greens, or spring mix, and is PERFECT for the salad recipe I'm going to post next week. The greens should be tossed in the dressing, just so they are lightly coated. When it comes to vinaigrettes, I like to follow this rule of thumb -- The only salad dressing that should be in my bowl, is on the salad itself...no excess. VANILLA VINAIGRETTE Recipe by Lemons for Lulu 1/3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon vanilla extract 1/2 teaspoon honey 1/2 teaspoon salt 1 teaspoon orange zest pepper to taste Mix all ingredients together in a jar with a lid. Shake well. Store in fridge until ready to use.* Pour dressing over salad to lightly coat greens. *If refrigerated for several hours, or overnight, let it stand at room temperature for about 30 minutes before serving. Although I'd much prefer a big scoop of vanilla ice cream, a good salad with Vanilla Vinaigrette is pretty satisfying, too. Linking With: Best of the Weekend Tweak It Tuesday Wow Us Wednesday Home Sweet Home Foodie FriDIY Cooking and Crafting with J & J The Scoop
Know the feeling? You get attached to a certain bottled or restaurant dressing; then you find out it's full of junk. I can help! In this round-up of 28 fermented and probiotic-filled salad dressings, you're sure to find at least one that's just right! [by Lindsey Dietz]
A simple French-style vinaigrette for everyday salads made with Dijon mustard and just a hint of truffle oil.
A delicious fresh condiment traditionally served with grilled meats. Serve it along side steak, chicken or fish. For a traditional Brazilian "churrasco" (aka bbq) serve with rice and beans on the side! This recipe is highly adaptable. Feel free to taste and adjust according to your preferences (more salt and pepper, vinegar amount, extra peppers or tomatoes etc.)
This 5 minute Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.
Instantly elevate your favorite dishes with this four-ingredient Miso Vinaigrette! It is the perfect blend of savory, sweet, and tangy flavors great on salads, bowls, or drizzled over grilled meats and seafood.
This Healthy Creamy Citrus Ginger Vinaigrette is made with plain yogurt, orange juice, lemon juice, ground ginger, minced garlic olive oil and a few spices.
This Caper Vinaigrette Salad Dressing is loaded with bright flavors. It has capers, white wine vinegar and garlic. Plus the parsley makes it bright green!
This Sesame Miso Vinaigrette and Marinade is a full-flavoured vinaigrette made with sesame oil, rice vinegar, white miso and honey. Delicious on salads. It's great on grilled meats and vegetables, too.
This passion fruit dressing is fresh, light, and has a delicious tangy sweetness. Its fruity aroma, together with its tropical flavor, makes this 5-minute fruit dressing perfect for summer salads!
Here's how to make Nicoise salad dressing! This easy and zingy lemon vinaigrette is the ideal complement to this classic French salad.
This bright and flavorful orange sesame dressing is perfect for all your Asian-inspired salads. With fresh mandarin juice, honey, garlic, ginger, and tahini, it's a delicious balance of tart, sweet, and creamy. It only takes 5 minutes to make and will liven up your salads all week long!
This simple vinaigrette is loaded with "superfood" ingredients to make even the simplest salad deliciously healthy.
6 easy salad dressing recipes including super tasty ranch, thousand island and Italian vinaigrette. The best dressings you've ever tasted!
A simple dill vinaigrette made with fresh dill, lemon and shallot.
A simple dill vinaigrette made with fresh dill, lemon and shallot.
This Honey Lemon Vinaigrette dressing is so simple to make and adds a lovely burst of flavor to any salad or dish!
How do you psyche yourself up to lose weight? Do you need a special incentive, or do you just set your mind to it, and do it? Before we left for Italy last summer, I wanted to lose a few pounds so that I could eat guilt-free when we were there. So, yeah, basically, I was motivated to lose weight, so that I could gain weight. Something just isn't right with that thinking, I know. But, it worked...and I went to Italy five pounds lighter. It was worth it, to be able to eat all the cheese, pasta and gelato I wanted, while I was there. A month after that, we went to the Hamptons, and I continued to indulge, this time, with lobster rolls, fried clams and New England clam chowder. Along with my weight, I could feel my cholesterol climbing... Up UP UP YUP. When I had my annual physical in September, both my weight and cholesterol were higher than desirable. Luckily, I've got a new incentive to decrease both. I've got two weddings coming up in May and July, and I told myself that I cannot shop for new dresses until those five pounds come off, which in turn, should positively affect my cholesterol (by the way, I just had it re-tested today, so fingers crossed). So, I've been eating lots of salads, lately. A couple of weeks ago, we went to a great restaurant in NYC, and I had a salad that was SO GOOD, I re-created it to eat at home (recipe coming soon). The dressing was a vanilla ginger vinaigrette. I've never had a salad dressing with vanilla in it, have you? I'm thinking about asking the restaurant if they'll share their recipe, but in the meantime, I found another one that is absolutely delish! The vanilla is subtle, but it's definitely there, making this dressing different than most I've had before. Let's just say that... it's a salad dressing with a vanilla twist! Vanilla Vinaigrette is delicious on mixed greens, or spring mix, and is PERFECT for the salad recipe I'm going to post next week. The greens should be tossed in the dressing, just so they are lightly coated. When it comes to vinaigrettes, I like to follow this rule of thumb -- The only salad dressing that should be in my bowl, is on the salad itself...no excess. VANILLA VINAIGRETTE Recipe by Lemons for Lulu 1/3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon vanilla extract 1/2 teaspoon honey 1/2 teaspoon salt 1 teaspoon orange zest pepper to taste Mix all ingredients together in a jar with a lid. Shake well. Store in fridge until ready to use.* Pour dressing over salad to lightly coat greens. *If refrigerated for several hours, or overnight, let it stand at room temperature for about 30 minutes before serving. Although I'd much prefer a big scoop of vanilla ice cream, a good salad with Vanilla Vinaigrette is pretty satisfying, too. Linking With: Best of the Weekend Tweak It Tuesday Wow Us Wednesday Home Sweet Home Foodie FriDIY Cooking and Crafting with J & J The Scoop
Just 5 minutes to whisk together this simple and easy-to-make Lemon Vinaigrette! And it's so tasty you may never buy store-bought dressing again. It's full of vibrant fresh flavor and elevates any salad you choose to serve it with. It takes just a few minutes to whisk together, and you'll find some tasty variations to try below as well. It's naturally gluten-free, vegan, dairy-free, and paleo with no additives and no refined sugar.
Know the feeling? You get attached to a certain bottled or restaurant dressing; then you find out it's full of junk. I can help! In this round-up of 28 fermented and probiotic-filled salad dressings, you're sure to find at least one that's just right! [by Lindsey Dietz]
This super quick and easy homemade Maple Balsamic Vinaigrette is sweet, tangy, and perfect for drizzling on all of your favorite salads!
This puckery, all-purpose vinaigrette is the dressing we reach for week after week.
This sweet and tangy Honey Vinaigrette Dressing made with red wine vinegar and dill weed takes just a minute to mix together.
Simple to make and full of flavor, this orange balsamic salad dressing is a healthier and great tasting alternative to store bought vinaigrettes.
