Basic Olive Oil And Vinegar Vinaigrette Low Gi South Beach Recipes

BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (WEIGHT WATCHERS)

Basic Olive Oil and Vinegar Vinaigrette (Weight Watchers) image

A great alternative salad dressing when following the WW plan.......or not. Yield is approximate. Original recipes specifies 1 1/2 'packets' Splenda but the Zaar computer didn't recognize the word 'packets' which I believe are 1 teaspoon each.

Provided by dojemi

Categories Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup olive oil
1/4 cup vinegar
1 1/2 teaspoons Splenda sugar substitute
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Steps:

Combine all ingredients.
Shake and refrigerate.
Variations: Choose one of the following or mix, to you taste.
4 cloves garlic, crushed.
Squirt of lemon or lime juice.
2 teaspoons of one of the following:.
fresh chopped basil.
minced scallion.
fresh thyme.
fresh marjoram.

Nutrition Facts : Calories 181.8, Fat 20.3, SaturatedFat 2.8, Sodium 218.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2

SOUTH BEACH DIET BALSAMIC VINAIGRETTE

South Beach Diet Balsamic Vinaigrette image

From the South Beach Diet Book. This is a phase I recipe. You can whip this up in about 30 seconds. It's great on everything from salads to chicken or fish. Two tbs. over a cold chicken breast and some greens makes a great SBD lunch.

Provided by papergoddess

Categories Salad Dressings

Time 5m

Yield 2/3 cup, 5 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine all ingredients in a jar or container with a tight lid.
Cover and shake.
Store in refrigerator.

Nutrition Facts : Calories 142.7, Fat 14.4, SaturatedFat 2, Sodium 120.5, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 0.1

BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (LOW GI, SOUTH BEACH)

Basic Olive Oil and Vinegar Vinaigrette (low GI, South Beach) image

This is from a website called Kristi's Good Health, full of South Beach recipes. http://www.click10.com/health/744266/detail.html

Provided by Jxenja

Categories Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

3/4 cup olive oil
1/4 cup vinegar
1 1/2 packets sugar substitute
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Steps:

Combine all of the ingredients in a jar.
Shake well.
Refrigerate.
Variations: Add one of the following-- four cloves of crushed garlic, a squirt of lemon or lime juice, 2 tsp of fresh chopped basil, 2 tsp of minced scallion, 2 tsp fresh thyme, 2 tsp of fresh marjoram.

Nutrition Facts : Calories 1455, Fat 162.3, SaturatedFat 22.4, Sodium 1749, Carbohydrate 2.3, Fiber 0.5, Sugar 1.4, Protein 0.4

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

BASIC VINAIGRETTE

Basic Vinaigrette image

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

Provided by Julia Moskin

Categories easy, quick, salads and dressings

Time 5m

Yield 1/3 cup, enough for a salad serving 4 to 6 people

Number Of Ingredients 5

Ingredients

2 tablespoons wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
1 teaspoon mustard (optional)
Black pepper

Steps:

Pour vinegar into a shallow bowl. Whisk in salt.
Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams

FLOURLESS CREPES

Flourless Crepes image

I am in the first phase of South Beach and wanted to find something that I could have for breakfast with my 1 yr old that was quick,easy (tasted good) and was more than just scrambled eggs. Plus as my mother-in-law is a celiac (can't eat anything with gluten), I'm always trying to create things for her enjoyment as well. I filled it with the SB mocha creme and it hit the spot. I plan to make later today with out the vanilla and splenda and maybe add a pinch of salt to use as a wrap for lunch. Hope you like it!

Provided by Chef C.H.

Categories Breakfast

Time 5m

Yield 3 crepes, 1-2 serving(s)

Number Of Ingredients 5

Ingredients

1 large egg
1 tablespoon nonfat milk (could use any kind or even heavy cream)
1 teaspoon olive oil
1/8 teaspoon Splenda sugar substitute
1/8 teaspoon vanilla

Steps:

Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
Cook about 1 min until nicely set and slightly browned - the top will look cooked.
Flip to brown the second side.
Remove from pan onto waiting plate and repeat until batter is gone.
Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

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