Tag: Garlic Powder

The Different Kinds Of Salad Dressings

You would initially think that salad dressings are all the same, that the dressing for a particular salad tastes good once mixed with a different salad. If you do think so, then you are most definitely wrong. There are various types of salad dressings to make each salad’s taste perfect and more delicious.

If you are thinking of having a yard salad served on your get-together, then you must know that yard salads require its special kind of salad dressing. You have to prepare a tablespoon of raw honey. Do not risk your life trying to evade stings of bees for raw honey can now be bought in grocery stores. You will also need 1/3 cup of lemon juice; fresh ground pepper for that awesome taste; a teaspoon of minced fresh tarragon; and 2/3 of cup that contains olive oil.

Dissolve the honey in lemon juice first. After that, add the tarragon and pepper, and then stir. Afterwards, add the olive oil in a cruet. Shake the cruet vigourously to prevent any clotting of the mixed substances, and also for a better blend. Once done, just acquire of a few tablespoonfuls for your yard salad, the remains can be used for later use.

Things will be different for parsley dressing. You will be needing, not one, but three tablespoons of olive oil; two tablespoons of lemon juice and another two for chopped parsley; and of a teaspoon that holds onion powder. Once you are done preparing the ingredients you need for you self-made parsley dressing, beat the olive oil, lemon juice and onion powder well. Afterwards, add the chopped parsley. When you already want to serve it, confident that your parsley dressing tastes good, do so on lettuce wedges.

Making a honey mustard dressing is another story. You must prepare a half cup of spring water, so it is supposed that you need to go hiking for a fresh water spring; a half cup of olive oil; one teaspoon of mustard powder; 1/8 teaspoon of garlic powder; two tablespoonfuls of honey; and a pinch of white pepper. The ingredients do not change if you want to make a peppercorn dressing, but you just need to add up 1/8 of a teaspoon of white pepper.

There is also such thing as a lime, oil and garlic dressing. You just need teaspoon of kosher salt, and you may add a little more if you think it is necessary; one teaspoon of garlic which you have chopped into fine pieces; two tablespoons of finely chopped shallots; one cup of extra virgin olive oil; 1/3 cup of lime juice, you may use lemon if you have no supply of the former, you may also add more if needed; and freshly ground black pepper.

Use a small bowl and whisk the salt, garlic and shallots in it, together with the lime juice. Continue doing so and do not stop until the salt is dissolved. Slowly whisk in the olive oil until the mixture is emulsified. Taste it to be sure if it is the kind of mixture that you want. Season your creation with pepper and a little more salt, and add a little more lime juice.

There are even more styles of salad dressings and each one is perfect for a particular salad. Making these various salad dressings are very easy, all you need is patience. It is very easy to look for the aforementioned ingredients, but what is not easy is when you are already making it. You have to be patient when making salad dressings because the processes used for them may take some time. If you are not patient, then your salad dressing will not taste good.

Who would want to eat a salad with a foul-tasting salad dressing? Nobody, that’s who.

Pasta Salad As A Healthy Alternative

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.