Tahini Dressing

Name: Tahini Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Eastern Mediterranean, Middle East, Asian
Ingredients: Tahini Dressing; 1 garlic clove; 1 teaspoon salt; 1 cup tahini; 1/2 cup water; 1/2 cup freshly squeezed lemon juice; To garnish: -- paprika or cumin

March 5, 2020April 11, 2020 BeckieLeave a comment

Tahini Dressing

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Yum

Cuisine Eastern Mediterranean, Middle East, Asian

Category Salad Dressings

Persons

Serving Size

Prep Time

10 minutes

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Tahini Dressing

1 garlic clove
1 teaspoon salt
1 cup tahini
1/2 cup water
1/2 cup freshly squeezed lemon juice
To garnish: -- paprika or cumin

Instructions

Use a mortar and pestle or small food processor to make the garlic and salt into a paste. Add the tahini; the mixture will be very thick. Add the water, followed by the lemon juice. If the mixture is thicker than you'd like, add more water.
Check for salt and serve, topped with a little paprika or cumin.
Makes about 2 cups (8 one-quarter cup servings)

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat

Amount Per Serving: 8
Calories		182.41 kcal
% Daily Value*
Total Fat 16.17 g		24.9%
	Saturated Fat 2.27 g	11.4%
	Trans Fat
Cholesterol		0
Sodium 140.55 mg		5.9%
Total Carbohydrate 7.53 g		2.5%
	Dietary Fiber 2.84 g	11.4%
	Sugars 0.54 g
Protein 5.18 g

Vitamin A 0.1 %		Vitamin C 6.69 %
Calcium 12.99 %		Iron 15.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cumin,

garlic clove,

lemon juice,

paprika,

tahini

Citrus Salad Dressing

November 29, 2019May 27, 2020 BeckieLeave a comment

Citrus Salad Dressing

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Yum

Cuisine American

Category Salad Dressings

Persons

Prep Time

5 minutes

Total Time

5 minutes

Rate this recipe

0 ratings

Ingredients

Citrus Salad Dressing

1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Instructions

Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
4 Servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		46.42 kcal
% Daily Value*
Total Fat 3.42 g		5.3%
	Saturated Fat 0.47 g	2.4%
	Trans Fat
Cholesterol		0
Sodium 74.74 mg		3.1%
Total Carbohydrate 3.57 g		1.2%
	Dietary Fiber 0.07 g	0.3%
	Sugars 2.93 g
Protein 0.19 g

Vitamin A 0.23 %		Vitamin C 11.48 %
Calcium 0.49 %		Iron 0.71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

balsamic vinegar,

orange juice

Parmesan Salad Dressing

January 23, 2019May 5, 2020 BeckieLeave a comment

Parmesan Salad Dressing

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Yum

Cuisine American

Category Salad Dressings

Persons

Serving Size

1/4 cup

Prep Time

8 hours, 5 minutes

Total Time

8 hours, 5 minutes

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0 ratings

Ingredients

Prep Time: includes the 8 hours chill time for spices to meld.

Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
dash of salt to taste

Instructions

Combine all ingredients together and mix well. Cover and refrigerate overnight.
Great as a salad dressing or dip for vegetable crudites or chips.
Makes 1 1/2 cups dressing.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/4 cup
Calories		317.7 kcal
% Daily Value*
Total Fat 32.86 g		50.6%
	Saturated Fat 6.47 g	32.4%
	Trans Fat 0.0 g
Cholesterol 23.44 mg		7.8%
Sodium 393.04 mg		16.4%
Total Carbohydrate 1.08 g		0.4%
	Dietary Fiber 0.12 g	0.5%
	Sugars 0.18 g
Protein 4.53 g

Vitamin A 2.86 %		Vitamin C 1.15 %
Calcium 14.89 %		Iron 0.83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

mayonnaise,

parmesan cheese

Cucumber and Sour Cream Dressing

August 17, 2018May 23, 2020 BeckieLeave a comment

Cucumber and Sour Cream Dressing

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Yum

Cuisine American

Category Salad Dressings

Persons

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Cucumber and Sour Cream Dressing

1/2 cucumber, peeled, seeded and grated
1/4 teaspoon salt
Dijon style mustard
1 tablespoon vinegar
salt and pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

Instructions

In a small sieve set over a bowl, toss cucumber with salt and let drain 10 minutes.
In a blender, blend mustard, salt and pepper to taste. Add sour cream, yogurt and fresh dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		36.45 kcal
% Daily Value*
Total Fat 3.14 g		4.8%
	Saturated Fat 1.82 g	9.1%
	Trans Fat 0.0 g
Cholesterol 8.47 mg		2.8%
Sodium 102.0 mg		4.3%
Total Carbohydrate 1.6 g		0.5%
	Dietary Fiber 0.16 g	0.6%
	Sugars 1.09 g
Protein 0.74 g

Vitamin A 3.31 %		Vitamin C 1.13 %
Calcium 3.0 %		Iron 0.72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cucumber,

Dijon mustard,

fresh dill,

plain yogurt,

sour cream,

vinegar

Chopped Salad with Buttermilk Poppy Seed Dressing

March 30, 2018July 25, 2020 BeckieLeave a comment

Chopped Salad with Buttermilk Poppy Seed Dressing

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Yum

Cuisine American

Category Salad Dressings Salads

Persons

Prep Time

25 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Dressing:

1 cup buttermilk
1 tablespoon cornstarch
1/4 teaspoon Splenda® No Calorie Sweetener, Granulated
2 tablespoons Dijon-style mustard
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt
2 teaspoons poppy seeds

Salad:

8 cups chopped romaine lettuce
1 avocado, slightly ripe and slightly firm to the touch
1 cup coarsely chopped jicama
4 ounces sliced turkey breast
1 turkey bacon, cooked
2 tablespoons crumbled blue cheese
1/2 cup chopped red pepper
1/3 cup frozen yellow corn kernels, thawed

Instructions

Prepare Dressing.

Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat.
Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, Splenda® Granulated Sweetener, Dijon Style Mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.

Prepare salad just before serving.

Place romaine in a large mixing bowl and set aside. Slice avocado in half. Remove pit. Peel avocado or scoop avocado out of the skin with a large spoon. Chop avocado into approximately 1/2 inch chunks. Place in the bowl with the romaine lettuce. Add chopped jicama and toss. Refrigerate romaine salad blend until ready to use. Set aside.
Cut the sliced turkey breast into small strips. Toss with about 2 tablespoons of the chilled dressing and refrigerate until ready to use.
Chop the red pepper into thin, one-inch long strips. Set aside.
Chop the cooked bacon into short crosswise strips. Set aside.

Assemble salad.

Toss 2/3 cup dressing with the romaine salad blend. Place on a serving platter. Place turkey in the center of the salad. Sprinkle over the entire salad the strips of bacon, blue cheese, corn and red pepper strips.
Serve immediately. Serve any remaining dressing on the side.
Serves: 6

Notes

Recipe and photograph are the property of Splenda

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		199.51 kcal
% Daily Value*
Total Fat 12.52 g		19.3%
	Saturated Fat 3.22 g	16.1%
	Trans Fat 0.01 g
Cholesterol 20.94 mg		7%
Sodium 376.61 mg		15.7%
Total Carbohydrate 13.73 g		4.6%
	Dietary Fiber 5.4 g	21.6%
	Sugars 4.46 g
Protein 9.59 g

Vitamin A 34.8 %		Vitamin C 29.09 %
Calcium 12.21 %		Iron 8.1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

avocado,

buttermilk,

Fresh Jicama,

frozen corn,

poppy seeds,

romaine lettuce,

splenda

Chicken Salad Chapala

March 22, 2018July 30, 2020 BeckieLeave a comment

Chicken Salad Chapala

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Yum

Cuisine Mexican

Category Chicken Salad Dressings Salads

Persons

Prep Time

25 minutes

Cook Time

8 minutes

Total Time

33 minutes

Rate this recipe

0 ratings

Ingredients

For the tortillas

Vegetable cooking spray
4 flour tortillas (8-inch)

For the vinaigrette

1/2 cup orange juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
2 teaspoons lime juice
1/4 teaspoon ground cumin

For the salad

16 oz. boneless, skinless chicken breast, cooked, shredded or cubed
1-15 oz. can pinto or dark red kidney beans, drained and rinsed
1-15 oz. can black beans, drained and rinsed
1 cup mango, cubed
1 medium zucchini, cut in half, sliced
1/2 cup red bell pepper, diced
1/4 cup scallions or green onions, sliced
6 cups salad greens, chopped or torn into bite-size pieces

Instructions

Preheat oven to 375° F.
Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
In a medium bowl combine orange juice, olive oil, honey, lime juice and cumin. Whisk well to combine.
Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
Arrange salad greens on serving plates and spoon chicken salad on top; garnish with reserved tortilla wedges.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		362.12 kcal
% Daily Value*
Total Fat 9.83 g		15.1%
	Saturated Fat 1.61 g	8.1%
	Trans Fat 0.01 g
Cholesterol 55.19 mg		18.4%
Sodium 430.64 mg		17.9%
Total Carbohydrate 42.91 g		14.3%
	Dietary Fiber 7.14 g	28.6%
	Sugars 12.51 g
Protein 26.41 g

Vitamin A 20.04 %		Vitamin C 53.08 %
Calcium 12.05 %		Iron 18.78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

can pinto beans,

can red kidney beans,

chicken breasts,

mango,

salad greens,

Zucchini

Sweet and Sour Dressing

March 21, 2018July 31, 2020 BeckieLeave a comment

Sweet and Sour Dressing

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Yum

Cuisine American

Category Salad Dressings

Persons

Prep Time

5 minutes

Total Time

5 minutes

Rate this recipe

0 ratings

Ingredients

1 cup salad oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup vinegar
2 tablespoons grated onion
2 teaspoons Worcestershire sauce

Instructions

Combine the oil, sugar, ketchup, vinegar, onion and Worcestershire in a blender and chill.
Toss the salad with the dressing. Excess dressing keeps well in refrigerator for up to one week.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		302.82 kcal
% Daily Value*
Total Fat 27.26 g		41.9%
	Saturated Fat 2.01 g	10.1%
	Trans Fat 0.11 g
Cholesterol		0
Sodium 105.11 mg		4.4%
Total Carbohydrate 15.75 g		5.3%
	Dietary Fiber 0.07 g	0.3%
	Sugars 14.85 g
Protein 0.13 g

Vitamin A 0.3 %		Vitamin C 0.87 %
Calcium 0.42 %		Iron 0.69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

ketchup,

onions,

salad oil,

sugar,

vinegar,

worcestershire

Italian Cauliflower and Broccoli Salad

March 9, 2018August 6, 2020 BeckieLeave a comment

Italian Cauliflower and Broccoli Salad

Save to BigOven

Yum

Cuisine Italian

Category Salad Dressings Salads

Persons

Prep Time

20 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Salad

4-5 cups cauliflower (stem removed and broken into flowerets)
4-5 cups broccoli (stem removed and broken into flowerets)
1-2 ounce prosciutto, 1 cup diced (cooked till crisp)
2 ounces sun-dried tomatoes, 1/2 cup diced
1/4 lb provolone cheese, diced small (sharp aged 7 months)

Green Dressing

1 cup mayonnaise
1 teaspoon Grey Poupon mustard, coarse ground
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
2-3 garlic cloves
1 cup scallions (1 cup chopped)
1/2 cup basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup white vinegar

Instructions

Place all salad ingredients into a large bowl.
Place all dressing ingredients in a blender and blend till smooth.
Pour over salad and toss till will coated.
Chill till ready to use.
Serves 14

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		251.59 kcal
% Daily Value*
Total Fat 23.21 g		35.7%
	Saturated Fat 4.51 g	22.6%
	Trans Fat 0.0 g
Cholesterol 14.15 mg		4.7%
Sodium 284.67 mg		11.9%
Total Carbohydrate 7.19 g		2.4%
	Dietary Fiber 2.27 g	9.1%
	Sugars 3.07 g
Protein 5.25 g

Vitamin A 4.99 %		Vitamin C 54.19 %
Calcium 9.89 %		Iron 6.32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

Cauliflower,

Italian,

prosciutto,

provolone cheese,

sun-dried tomato

Spinach Apple “Bleus” Salad

March 1, 2018August 14, 2020 BeckieLeave a comment

Spinach Apple "Bleus" Salad

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Yum

Cuisine American

Category Salad Dressings Salads

Persons

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

1 1/2 cups chopped toasted walnuts (see note)
1/4 cup cider vinegar
1 cup apple cider
3/4 cup honey
1/2 cup walnut oil
1 teaspoon Dijon-style mustard
1/2 cup extra virgin olive oil
1 pound fresh spinach leaves, stems removed
1/4 pound crumbled bleu cheese
2 cups toasted walnuts (see note)
3 Granny Smith apples, sliced

Instructions

Prepare vinaigrette first:

In large bowl, mix chopped walnuts with cider vinegar, apple cider, honey and mustard.
In separate bowl, mix oils. While mixing, slowly drizzle oil into walnut mixture to emulsify. Before serving, warm over a very low heat, making sure not to boil. (Makes 1 quart. About 24 servings)

To prepare salad:

Place spinach leaves in serving bowl and top with cheese and the toasted walnuts. Place apples around outside, drizzle with warm walnut vinaigrette and serve. Makes 4 servings.

Notes

To toast, sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 2 1/2 to 4 minutes, or until lightly browned, stirring every 2 minutes.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		216.81 kcal
% Daily Value*
Total Fat 17.07 g		26.3%
	Saturated Fat 2.56 g	12.8%
	Trans Fat 0.06 g
Cholesterol 4.82 mg		1.6%
Sodium 49.12 mg		2%
Total Carbohydrate 14.97 g		5%
	Dietary Fiber 1.72 g	6.9%
	Sugars 12.14 g
Protein 3.29 g

Vitamin A 11.36 %		Vitamin C 6.2 %
Calcium 6.3 %		Iron 5.13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bleu cheese,

Dijon mustard,

fresh spinach,

Granny Smith apple,

honey,

Walnuts

Caesar Salad (2)

February 25, 2018August 18, 2020 BeckieLeave a comment

Caesar Salad (2)

Save to BigOven

Yum

Category Salad Dressings Salads

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

3 cloves fresh garlic
4 anchovy filet rolled with capers
3/4 cup olive oil
2 teaspoons coarse ground pepper
1 teaspoon salt
1 teaspoon dry mustard powder
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 raw egg (no substitutes)
1 whole lemon
1 cup Parmesan cheese, shredded
1 cup bacon bits (about 1 lb)
1/2 cup croutons
1 head romaine lettuce

Instructions

Wash and break up lettuce. Dry thoroughly and chill.
Bake bacon and crisp croutons in fat.
In large wooden salad bowl mash garlic with a little oil. Add the anchovies and mash thoroughly into a paste. Add Worcestershire, Tabasco, salt, pepper, mustard, remainder of the olive oil, juice of 1 lemon and the raw egg. Stir thoroughly. Add lettuce, croutons and bacon bits.
Mix well and serve.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		588.13 kcal
% Daily Value*
Total Fat 49.64 g		76.4%
	Saturated Fat 13.45 g	67.3%
	Trans Fat 0.0 g
Cholesterol 91.97 mg		30.7%
Sodium 1582.54 mg		65.9%
Total Carbohydrate 7.62 g		2.5%
	Dietary Fiber 2.18 g	8.7%
	Sugars 1.7 g
Protein 28.04 g

Vitamin A 42.91 %		Vitamin C 8.79 %
Calcium 22.04 %		Iron 13.78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

anchovy fillets rolled with capers,

raw egg,

romaine lettuce,

Tabasco,

worcestershire

Tahini Dressing

Ingredients

Tahini Dressing

Instructions

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Tags

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Citrus Salad Dressing

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Citrus Salad Dressing

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Parmesan Salad Dressing

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Parmesan Salad Dressing

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Cucumber and Sour Cream Dressing

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Cucumber and Sour Cream Dressing

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Chopped Salad with Buttermilk Poppy Seed Dressing

Ingredients

Dressing:

Salad:

Instructions

Prepare Dressing.

Prepare salad just before serving.

Assemble salad.

Notes

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Chicken Salad Chapala

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For the tortillas

For the vinaigrette

For the salad

Instructions

Notes

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Sweet and Sour Dressing

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Instructions

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Italian Cauliflower and Broccoli Salad

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Salad

Green Dressing

Instructions

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Spinach Apple "Bleus" Salad

Ingredients

Instructions

Prepare vinaigrette first:

To prepare salad:

Notes

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Caesar Salad (2)

Ingredients

Instructions

Notes

Tags

Like this: