Lowfat Dill Ranch Dressing

When I was away in Michigan last week visiting my friend Hilary, she took me to eat at the Red Coat Tavern.  It's a burger joint in Royal Oak, Michigan.  Really good burgers, very much like JG Melon, here in NYC.  

Here we are in front...

Anyways, before my burger I ordered a wedge of iceberg with tomatoes and cucumbers, served with a great dill ranch dressing.  I decided to create my own version inspired by the one I ate at the Red Coat Tavern.  Here it is.

Lowfat Dill Ranch Dressing

8 tablespoons light mayonnaise

1 cup lowfat buttermilk

the juice of 1 lemon

1 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1.4 teaspoon paprika

1/2 of a shallot (or 1 small shallot), minced or grated on a microplane

1 cup chopped dill

1/2 cup parsley

Blend all ingredients together in a blender until smooth and green.  Drizzle on top a wedge of iceberg letter, tomato chunks, and cucumber slices.  I think raw corn would be a great addition, and if you eat bacon, some bits would be great as well!

Blood Orange and Beet Salad

I whipped this salad up over the weekend.  I used what I had in the fridge and it was a total hit!  I think it would also be a great Valentine's Day salad, if you're trying to go for an all red meal.  It has beets, blood oranges, and tomatoes, all which are red!  Blood oranges are now in season, they are one of my favorite types of oranges!

Blood Orange and Beet Salad
(serves 4)

1 package baby arugula
3 ears of corn, shucked
1 container of grape tomatoes, halved
3 red beets, cooked and sliced
4 persian cucumbers or kirby, sliced
2 blood oranges, peeled and edge trimmed
1/2 cup extra virgin olive oil
juice of 1 lemon
salt and pepper, to taste

Place first 5 ingredients in a large salad bowl.  Right before you are ready to serve the salad, hold one blood orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the bowl.  Allow the juices to drizzle over the salad, squeeze the membranes to extract the rest of the juice. Repeat with the second blood orange.  Add olive oil, the juice of 1 lemon, salt, and pepper.  Mix salad, serve, and enjoy!

Mixed Veggie Quinoa Salad

Here's a recipe for a salad that I served to a bunch of people at work for lunch!  They all enjoyed it and I think you will too!  Of course, there's quinoa in it!  You know I loooovvvvvveeee QUINOA!!!  I just believe it's a great grain to add to any salad, and it's super easy to make!  So why not have it?!


Anyways, I fed 7 people with this recipe and served it for Lunch, but it could easily be the main dish if you added some grilled chicken, fish, or tuna to it!  To make it for more people add more of all the vegetables and add another cup of quinoa.  I realize I don't have a photo for you but count on me for this one!!  


Mixed Veggie Quinoa Salad
(serves about 7 people for lunch)
1 cup measure of uncooked quinoa, cooked
To cook quinoa: Combine  1 cup quinoa and 2 cups water in a pot, bring to a boil, and lower to a simmer for about 15 minutes. If there's still some water left in the pot don't worry, just drain the quinoa in a fine mesh sieve. 
2 sweet potatoes cut into a medium dice, roasted
2 zucchinis cut into a medium dice, roasted
(To roast vegetables: Preheat oven to 400 degrees, toss veggies in olive oil and sprinkle with salt and then place on a baking sheet, roast for about 20 minutes)
4 large tomatoes, cut into medium chunks
4 persian cucumbers, cut lengthwise and sliced
3 ears of RAW corn, kernels shucked 
1 cup chopped parsley
1 large bunch fresh arugula, chopped (you can substitute any greens for this)
3-4 medium balls of fresh mozzarella cheese, medium diced


Balsamic Dijon Vinaigrette
1 cup olive oil
3/4 cup balsamic vinegar
3 tablespoons dijon mustard
1/4 cup water 
2 shallot chopped
salt and pepper, to taste


Combine all ingredients for the salad in a large bowl. To make the dressing combine all ingredients in a mini food processor or blender.  Drizzle over salad and toss well to combine! Dress the salad right before serving. Enjoy!

Israeli Style Tomato and Cucumber Salad

Israeli Style Tomato and Cucumber Salad

1 container of grape tomatoes, cut in half lengthwise

5 persian cucumbers or mini seedless cucumbers, cut into large chunks (or 1 large seedless cucumber)

juice of 1 lemon

1/4 cup olive oil

salt and pepper to taste

Combine all ingredients in a bowl and toss to coat vegetables completely in sauce. Let sit 3-5 minutes and serve immediately!  ENJOY!