Salad Dressing Recipes

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Salad Dressing Recipes Dairy-Free Caesar Dressing -1/4 cup of red wine vinegar -2 tbsps minced shallots Author: Leanne Vogel -2 tbsps walnut oil -Stevia to taste Ingredients -1 tbsp fresh lemon juice -1/2 tsp salt -1/4 cup MCT oil -1/4 tsp freshly ground black pepper -1/4 cup light flavored extra-virgin olive oil or avocado oil -50 grams anchovy filets, about 8 fillets Instructions -2 tbsps mayonnaise of your choice -2 tbsps lemon juice 1.) Combine all ingredients, stirring with a whisk. -1 tbsp Dijon mustard Store in refrigerator for up to 1 week. -1 tbsp white wine vinegar -2 cloves garlic -Pinch Himalayan rock salt Japanese-Style Sesame Ginger -Ground pepper, to taste Dressing Instructions Ingredients 1.) Add all ingredients to the jug of your high- -2 ½ tbsps soy sauce powered blender and blend on high for 1 -2 tbsps sesame tahini minute, until smooth. -1/2 tbsp rice vinegar 2.) Transfer to an airtight container, a mason jar -¾ tsp sesame oil would be perfect and store for up to 5 days. -1/4 tsp ground ginger 3.) When serving, dust the salad with a touch of -2 tbsps water nutritional yeast, it’s delicious! -2 ½ tbsps olive oil If you do not wish to use MCT oil, additional olive oil can -1-2 tbsps granular Splenda or stevia to taste be used or flaxseed oil would be great too! Instructions 1.) Whisk everything well in a small bowl, store in Classic Vinaigrette the refrigerator and stir well before serving. Zesty Keto Italian Dressing Ingredients Dry Herb Mix -2 tbsps red wine vinegar -2 tsp Dijon mustard -1/4 cup of oregano -1/2 tsp salt and pepper to taste -1/4 cup celtic sea salt -1/3-1/2 cup of olive oil -2 tbsps parsley -2 tbsps garlic powder Instructions -2 tbsps onion powder -2 tsps basil 1.) Whisk all but olive oil together then after well -2 tsps pepper blended, whisk in olive oil. Italian Dressing Ingredients -1 cup olive oil -1/2 cup apple cider vinegar Red Wine and Lemon Vinaigrette -Stevia to taste (optional) Ingredients -1 tbsp above dry mix Instructions -1 tsp chopped shallots -1/4 tsp sweetener (optional) 1.) Mix all the dry ingredients in a small bowl. Instructions 2.) Pour all dressing ingredients into a beaker or a jar, add dry mix and let set. Prepare dressing by mixing vinegar and mustard 3.) Longer it sets the better. together with a whisk. Add the other half of the cooked shallots and whisk. Add sweetener if desired. Drizzle in the warm bacon grease while whisking. Add salt and Super Salad Dressing pepper if needed. Top the salad while the dressing is hot. Author: Ken Leonardo Ingredients -1/2 cup MCT oil -4 tbsps coconut vinegar or apple cider vinegar -Stevia to taste -1/2 tsp fish sauce -salt and pepper to taste Instructions 1.) Combine ingredients together, make sure all is well blended. Roasted Garlic Vinaigrette Ingredients -1 head of garlic -2 tbsps red wine vinegar -2 tsp Dijon mustard -1/2 tsp salt and pepper to taste -1/3-1/2 cup of olive oil Instructions 1.) Slice the top off 1 head of garlic, drizzle with olive oil and roast at 400 degrees F until tender (35 minutes). 2.) Cool, then squeeze out the cloves, add the roasted garlic to the classic vinaigrette recipe provided, and blend. Warm Bacon Dressing Ingredients -3 tbsp bacon grease -1 tbsp Dijon mustard -1 tbsp red wine vinegar -Salt and pepper .

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Simple Vinaigrette

Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else.
Salad Dressing Ratios

Salad Dressing Ratios L E T ' S E X P L O R E H O W T O M A K E S A L A D D R E S S I N G ! Recipes are a wonderful way to teach yourself how to cook, but sometimes you might be missing an ingredient or you might want to try making up your own recipe. The best way to improvise and create your own recipe is by understanding how different factors can change how food works together. For example fat, salt, acid and heat can all drastically change how our food combines and tastes. Fat Salt Acid Heat Remember the TWK@Home activity (Becoming a Sensory Sleuth) where we learned about “sweet”, “salty”, “sour”, and “bitter” and how each of those elements of taste work together in all sorts of things we eat. Chocolate pretzels are a classic example of salty and sweet, and the combination is what makes them taste so good! The best recipes combine the perfect amount of these flavors to create the food we love. Sweet Salty Sour Bitter When making your own salad dressing you want to find a similar balance. But how do you know how much of each ingredient to use without a recipe? Find more TWK@Home activities at tastewisekids.org Written by Kiah Gibian That's where understanding ratios comes in! A ratio is a way to explain how much of one thing there is compared to another thing. For example a good dressing ratio is: 3 parts Oil and 1 part Vinegar or 3 to 1 or Oil 3:1 Vinegar "Parts can be cups, tablespoons or even liters.
Effects of the Daily Consumption of Stevia on Glucose

nutrients Article Effects of the Daily Consumption of Stevia on Glucose Homeostasis, Body Weight, and Energy Intake: A Randomised Open-Label 12-Week Trial in Healthy Adults Nikoleta S. Stamataki 1 , Benjamin Crooks 1,2 , Abubaker Ahmed 1,3 and John T. McLaughlin 1,2,* 1 Division of Diabetes, Endocrinology & Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine and Health, Manchester Academic Health Sciences Centre, The University of Manchester, Oxford Rd, Manchester M13 9PL, UK; [email protected] (N.S.S.); [email protected] (B.C.); [email protected] (A.A.) 2 Department of Gastroenterology, Salford Royal NHS Foundation Trust, Stott Lane, Salford M6 8HD, UK 3 Department of Gastroenterology, Manchester Foundation Trust, Oxford Road, Manchester M13 9WL, UK * Correspondence: [email protected] Received: 3 September 2020; Accepted: 2 October 2020; Published: 6 October 2020 Abstract: Stevia is a non-nutritive sweetener, providing sweet taste with no calories. This randomised, controlled, open-label 2-parallel arm trial examined the effects of daily stevia consumption on glycaemia in healthy adults. Secondary endpoints included body weight (BW) and energy intake (EI). Healthy participants (n = 28; aged 25 5y, body mass index 21.2 1.7 kg/m2) were randomised ± ± into either the stevia group (n = 14)—required to consume a stevia extract daily—or to the control group (n = 14). At weeks 0 and 12, the glucose and insulin responses to an oral glucose tolerance test were measured; BW and EI were assessed at weeks 0, 6, and 12. There was no significant difference in the glucose or insulin responses.
Olive Oil Award Winners

Olive Oil Award Winners CALIFORNIA STATE FAIR 2020 COMMERCIAL OLIVE OIL COMPETITION hile the California State Fair team had he California State Fair Commercial Extra Virgin Olive remained hopeful for a wonderful 2020 Oil Competition features two shows: Extra Virgin Olive WCalifornia State Fair & Food Festival, we TOil and Flavored Olive Oil. The Extra Virgin Olive Oil were faced with a world-wide pandemic none Show has divisions for varying intensities of single varieties of us could have ever imagined. However, at the and blends of olive oil, and classes in varietals of olives. beginning of the year, we were able to accept The Flavored Olive Oil Show has divisions in co-milled and entries and judge the California State Fair Olive infused olive oil, and classes for flavor varieties. Oil Competition for 2020. Three special awards honor olive oil producers of each This brochure is one way we are highlighting and production level: Best of California Extra Virgin Olive Oil honoring those who won Double Gold, Gold and by a Large Producer (over 5,000 gallons), an Artisan the highest honors in this year’s competition. Producer (500-5,000 gallons), and a Microproducer (less than 500 gallons). California’s extra virgin olive oil business is flourishing. The fall 2019 harvest was estimated to have produced 4 million gallons of extra virgin olive oil. As of Across 8 divisions and 14 different classes, two Best of January 2019, over 41,000 acres of olive groves were in production in California, Show Golden Bear trophies are awarded each year, one for specifically for olive oil.
Olive Oil Jars Left Behind By

live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
Never Before Seen Secret Recipes from GFB.Org

Never Before Seen Secret Recipes from GFB.org Welcome to Gluten-Free-Bread.org! On behalf of our team here, I’d like to personally welcome you to our community. Our goal, in everything we publish, is to be your go-to resource on the things that impact you the most; whether its dining out, educating the public, links between gluten and other conditions, or just recipes to bake to your hearts content. YOU are the drive behind this website and this community. Your reviews and feedback help us make this community a ‘happening’ place to be. So since YOU are so important to us, we want to get to know you. I have 2 requests that will help us get to know you and your needs… 1. If you haven’t connected with us yet on our social media communities, check us out on Facebook, Twitter, Pinterest and Google + 2. And, what specifically are you looking for – a particular recipe, a new ingredient, product reviews, tips, helpful hints – what would help you out the most? Reply to ANY email you receive from us at ANY time and let us know. ©Gluten-Free-Bread.org And now, for your Never Before Seen Secret Recipes! Enjoy, from our kitchen to yours… Cinnamon Roll Scones Scone Ingredients: 2 cups almond flour 2 tbsp granulated erythritol* 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon 1 large egg, lightly beaten 1/4 cup coconut oil, melted (you may use butter if you prefer) 2 tbsp heavy cream 1/2 tsp vanilla extract 8 drops stevia extract Filling/Topping: 3 tbsp granulated erythritol 2 tsp cinnamon Icing: 1 oz cream cheese, softened ©Gluten-Free-Bread.org 1 tbsp heavy cream 1/2 tbsp butter, softened 1 tbsp powdered erythritol 1/4 tsp vanilla extract 6 drops stevia extract For the scones, line a baking sheet with parchment paper and preheat oven to 325°F.
At Home Dining Experience

CUREDTakeaway MEAT SMALL Ararat Salami Hummus &plates Flatbread herbs, toasted sunflower seeds pimenton 11 V domestic 8 Kale & Arugula Salad sumac onion, strawberries, manchego, Jamón Serrano sherry vinaigrette 11 GF spain 9 Grilled Asparagus bagna cauda, 63º egg 11 V CHEESE Kibbeh beef and lamb, bulgur parsley salad, walnuts, garlic toum 14 Labneh & Flatbread dill oil, charred pole beans, za’atar 10 V 12-Month Manchego firm, spanish sheeps milk 9 Grilled Flat Iron curried lebanese couscous, garlicyogurt, chermoula 18 Roussas Barrel Aged Feta Spring Vegetables asparagus, beets, spring onion, squash, couscous, young greek sheep & goats milk 8 feta cheese, saffron yogurt, aleppo vinaigrette 13 GF | V Crispy Chicken Briouat phyllo wrapped turkish spiced chicken, oven-dried confit tomato jam 9 small board / 30 includes all 4 offerings Zeytoon Parvardeh persian style olives marinated with walnuts, herbs, pomegranate molasses 10 GF | V SANDWICH WINE Tunisian Hot Chicken yogurt slaw, house hot sauce, pickles, potato bun 12 by the bottle SPARKLING N/V Juvé y Camps, "cinta púrpura reserva", brut, cava, penedes, ES 40 N/V Aragosta, brut rosé, santa maria la palma, IT 56 At Home- FOR Dining TWO OR FOUR Experience - WHITE HALF CHICKEN 59/118 LACQUERED CHICKEN WITH SEASONAL PICKLES, SABZI SALAD, TOUM, HARISSA 2018 Chehalem, “chemistry”, willamette, valley, OR 32 WITH CHOICE OF: Hummus or Labneh with Flatbread 2017 Bodegas Menade, "nosso", verdejo, rueda, ES 45 WITH CHOICE OF ONE OF THE BELOW: 2017 Bodegas Raúl Pérez, “ultreia”, - Kale & Arugula Salad
The Wellness Family

The Wellness Family Dr. Schroeder Keeps You Informed This particular plant oil is one of the few cooking oils that Cooking Oils contains about 75% of its fat as oleic acid (a monounsat- urated, omega-9 fatty acid). If you have typically been using You’ve taken the time to buy really fresh vegetables, to corn oil or vegetable oil, research has shown that altering dice them up into a delicious mix so that you and your your diet by replacing that choice with olive oil may lead to family can eat healthier and feel better. However, the a significant decrease in your total blood cholesterol and an decision of what oil to cook them in is equally important. improved LDL:HDL ratio. The wrong cooking oil can turn a healthy mix of fresh vegetables into an unhealthy mix of mush. Olive oil does have one downside and that is its tendency to degrade in a very short amount of time, especially if All About Oils stored in a warm place (like a kitchen). In just a month or so, There are several different choices of oils depending stored olive oil will begin to break-down and eventually go upon whether you’re baking, cooking, marinating, rancid. Food cooked with rancid olive oil will have a bad flavoring or garnishing. The right choice is going to depend on the purpose: i.e. the food you are preparing When preparing healthy and how it’s being prepared. foods for your family When baking, your healthiest choices include coconut, remember: the oil you palm and more, but high oleic safflower and sunflower oil are the best for this purpose.
Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc

Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm.
Homemade Vinaigrettes & Dressings

Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar.
GREAT-TASTING GINGER ALE with REAL GINGER NOW ONLY 30 CALORIES PER 12Oz

GREAT-TASTING GINGER ALE with REAL GINGER NOW ONLY 30 CALORIES PER 12oz. Real ginger root Dry, spicy taste Naturally sweetened with cane sugar, stevia and monk fruit 30 calories and 6gm sugar per 12oz. No preservatives No caeine Gluten-free Vegan PEACH ORIGINAL DRY RASPBERRY GINGER ALE GINGER ALE GINGER ALE GuS Ginger Ale with Peach is a delightful marriage GuS Original Dry Ginger Ale is crisp and spicy, GuS Ginger Ale with Raspberry is a flavorful blend of real ginger root and refreshing peach. Naturally made from the finest ginger root. Naturally of real ginger root and juicy raspberry. Naturally sweetened and with only 30 calories per 12oz. can, sweetened and with only 30 calories per 12oz. can, sweetened and with only 30 calories per 12oz. can, it’s full of flavor but light on the sugar. it’s full of flavor but light on the sugar. it’s full of flavor but light on the sugar. Nutrition Facts Ingredients: Carbonated water, Nutrition Facts Ingredients: Carbonated water, Nutrition Facts Ingredients: Carbonated water, 1 serving per container 1 serving per container 1 serving per container Serv. Size 12 fl oz (355mL) cane sugar, ginger root extract Serv. Size 12 fl oz (355mL) cane sugar, ginger root extract Serv. Size 12 fl oz (355mL) cane sugar, ginger root extract Amount per serving and other natural flavors, citric Amount per serving and other natural flavors, citric Amount per serving and other natural flavors, citric Calories 30 acid, caramel color, monk fruit Calories 30 acid, caramel color, monk fruit Calories 30 acid, caramel color, monk fruit % Daily Value extract, stevia extract.
Nutritional and Medicinal Properties of Stevia Rebaudiana

Review Article Curr Res Diabetes Obes J Volume 13 Issue 4 - July 2020 Copyright © All rights are reserved by Fasiha Ahsan DOI: 10.19080/CRDOJ.2020.13.555867 Nutritional and Medicinal Properties of Stevia Rebaudiana Fasiha Ahsan*, Shahid Bashir and Faiz-ul-Hassan Shah University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Submission: June 25, 2020; Published: July 16, 2020 *Corresponding author: Fasiha Ahsan, PhD Scholar, University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Abstract Researches on new molecules with the least toxic effects and better potency is on its way and more attention is being given upon medicinal plants for forcing away the above problems. Medicinal plants have been recognized as potential drug candidates. Stevia, a natural sweetener with medicinal properties and also having nutritional, therapeutic and industrial importance is being used all over the world. Stevia rebaudiana leaves are usually referred to as candy, sweet and honey leaves. Diterpene glycosides are responsible for its high sweetening potential of leaves. The phytochemical properties of bioactive chemicals present in stevia leaves are involves in maintaining the physiological functions of human body. Paper also highlights the importance of nutritional aspects of dried stevia leaves, metabolism of stevia, effects of it consumption on human health and clinical studies related to stevia ingestion. Various medicinal properties of stevia leaves discussed in paper like anti-hyperglycemia, anti-oxidative, hypotensive, nephro-protective, hepato protective, antibacterial and antifungal. Basic purpose of this review to understand the medicinalKeywords: potential Stevia; Diabetes;of stevia and Phytochemicals; its acceptance Medicinal as a significant plant; Steviol;raw material Nutrition; for human Disorders diet.