Salad – Page 16 – Busy in Brooklyn

I have a confession to make. The hamantaschen got the better of me. If you’ve been following my dieting journey on Facebook or Instagram, you’ve seen all my healthy foodie posts and you’re probably wondering where I’m holding. Well, I completed Phase 1 of South Beach, lost 5 lbs, went on to Phase 2 and fell off the wagon.

Yup, I’m human. My healthy hamantaschen could only take me so far! I caved on Purim and had some of my mom’s mouthwatering corned beef, potato knishes and a couple of other goodies for dessert (they shall remain unnamed). So, here I am, 1 month till Passover renewing my commitment to my diet.

One of the things that makes dieting easier for me, is having a sugar-free salad dressing that can double as a dip for cut up veggies. Having a container of the stuff in my fridge, makes preparing a salad less of a chore, and I’m less likely to cave into my cravings.

Green Goddess Dressing

2 cloves garlic
1 scallion
1 handful (about 1/2 cup) fresh herbs (I use parsley and dill)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c mayo
1/4 c water (leave this out if you want more of a dip consistency)
salt & pepper, to taste

Method: Add all ingredients to a food processor and process until smooth and creamy. Don’t have a food processor? No problem! You can mince the garlic and herbs with a knife and add in some finely chopped chives instead of the scallions.

VARIATION: Try using different herb combinations such as basil, cilantro and/or tarragon

NOTE: I prefer not to add any sweetener to this, but if you find it has too much “bite” for you, add a pinch of sugar.

LOW FAT OPTION: substitute half of the mayo with fat free Greek yogurt.

Related Recipes:

apple celery veggie dip (low sugar)
balsamic dressing (very low sugar, can leave it out)
poppy seed dressing (sweetened with honey)
apple & honey vinaigrette (sweetened with honey)
lemon garlic dressing (no sugar)
sriracha caeser dressing (no sugar)

Post a Comment

Persimmon Guacamole

On February 10, 2014July 8, 2014

by chanie

in Appetizer, Diet, Dips, Fruit, Paleo, Recipes, Salad, Whole30

4 Comments

It’s no secret that I’m kinda obsessed with persimmon. I gushed about it’s awesomeness here and here and even made some persimmon coconut ice cream here. But as long as persimmon are in season, I’m gonna keep eating them. And if I’m eating them, I’m blogging about them. So there.

When it comes to fuyu persimmon, you can eat them straight-up. No need to wait till their uber-ripe. That’s why they work so great in guacamole – it’s almost like using mango, except so much more delicious!

Guacamole is a great base for interesting add-ins. I love to make use of seasonal fruits and veggies and add them to creamy avocado dip. Pomegranates make an appearance in the fall, persimmon in the winter, and corn, of course, in the summer. The only classic ingredient not making it into my guacamole? cilantro. I’ve tried eating it, I really have. But it just tastes like soap over and over again.

No matter how you take your guacamole – make sure to add some persimmon, they’ll be gone before you know it!

Fuyu Persimmon Guacamole

2 ripe avocados
1 persimmon, peeled and diced
1/2 red onion, finely diced
1 jalapeño, seeds and veins removed, finely diced
2 cloves garlic, minced
1 tbsp extra virgin olive oil
juice of 1/2 lemon
kosher salt, to taste
1-2 tbsp cilantro, finely chopped (optional)

Method:

Peel and dice 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add to the bowl without mashing. Add remaining ingredients and mix to combine. Serve with chips.

NOTE: I’m not a fan of cilantro so I leave it out, but it is a classic accompaniment to guacamole, so if you like it, go ahead and add it in!

1 year ago: smoked paprika popcorn cauliflower
2 years ago: my ultimate guilt-free breakfast
3 years ago: chicken pot pie from leftover chicken soup

Post a Comment

Roundup: The Seven Species

On January 13, 2014January 13, 2014

by chanie

in Appetizer, Breakfast, Brunch, Cakes, Cookies, Dairy, Dessert, Dinner, Dips, Fish, Fruit, Lunch, Main Dish, Meat & Poultry, Muffins, Pasta, Pies, Recipes, Salad, Side Dish, Snacks

15 Comments

This Thursday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating The Sheva Minim, or, Seven Species. They include the following fruits and grains that are native to the land of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates.

In honor of Tu B’shvat, I’ve put together a roundup of recipes for each of the Seven Species from all around the web. Enjoy!

Post a Comment

Rainbow Cobb Salad

On October 3, 2013July 8, 2014

by chanie

in Appetizer, Brunch, Lunch, Meat & Poultry, Paleo, Recipes, Salad, Shabbos

11 Comments

Each year, the week that the Torah portion of Noah* is read, my kosher newsfeeds are flooded with rainbow cakes and crafts of all kinds. It’s fun to get the kids involved in the Shabbat menu but if I had it my way, I’d rather not load them up on food coloring. I’m guilty of creating these rainbow cupcakes last year, but this year I decided to think of something a lot less sugary, and a lot more healthy. Which is how THIS happened.

If you’re not familiar with Cobb salad, it’s a culinary classic, alongside the popular Nicoise and Caesar varieties. Classic Cobb salad is not kosher, as it calls for both bacon and blue cheese. In my kosher version, I subbed pastrami for the bacon and smoked turkey for the traditional grilled chicken. Incorporating popular Shabbat food like cold cuts, will make this rainbow salad a sure hit on your lunch menu. And with all the bright beautiful colors – you may just get your kids to eat it too!

*In the story of Noah, G-d promised never to destroy the world again with a flood, and as a symbol of that promise, he made a rainbow appear.

Rainbow Cobb Salad

1 handful chives, roughly chopped
1 cup romaine lettuce, chopped
1 avocado, diced
1 cup iceberg lettuce, chopped
4 hardboiled eggs, whites and yolks chopped separately
1 cup shredded carrots
1/2 pint grape tomatoes
1 cup smoked turkey, cut into cubes
5 slices pastrami

Dressing:

1/2 cup light olive oil
2 tbsp red-wine vinegar
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1 clove garlic, minced
salt and pepper, to taste

Method:

Prepare all the salad ingredients and set out strips of each on a serving platter. Whisk the dressing ingredients until emulsified and drizzle over salad (or serve separately).

VARIATION: Feel free to experiment with different vegetables of similar color to suit your taste.

Post a Comment

Holiday Salad with Apple & Honey Vinaigrette

On September 2, 2013September 20, 2016

by chanie

in Appetizer, Paleo, Recipes, Rosh Hashanah, Salad

17 Comments

When I first developed this salad recipe, I did not have Rosh Hashanah in mind. In fact, it was just about getting creative with the ingredients in my refrigerator (which is pretty much how all my salads happen). When all the components came together, it just screamed holiday, and I knew I had to share it for the upcoming Chag.

Although figs are not one of the traditional fruits eaten on Rosh Hashanah (like pomegranates, apples and beets), it’s a good idea to take advantage of the season’s bounty. Fig season is short and sweet, and besides, they are one of the Seven Species of the Land of Israel. The figs add a chewy texture, sweet flavor, and beautiful color to the salad making it the perfect holiday appetizer.

Fresh figs are not the only bright piece to this beautiful salad puzzle. Chioggia beets also add amazing color and design. On the outside, the humble root vegetable is unassuming (ie. ugly). But when you cut into it – you get the most beautiful candy cane spiral that is almost too magical to eat. The thing about chioggia beets is that when you cook them, that beauty all but disappears into a dull pinky beige mass. To appreciate the bright pink spirals, candy cane beets should be eaten raw – shaved thinly on a mandolin.

Holiday Salad:

1 pkg mixed greens
1-2 chioggia (candy cane) beets, thinly sliced on a mandolin
1 green apple, cored and sliced
1 red apple, cored and sliced
1 container fresh figs, quartered
honey roasted nuts such as walnuts, pecans or almonds
1/2 cup pomegranate seeds (optional)

Method:

On a serving platter, arrange the beets around the edge and fill the center with mixed greens. Top greens with apples and figs and sprinkle nuts and pomegranate seeds all around.

VARIATION: For a simanim salad (a salad that incorporates many of the symbolic foods traditionally eaten on Rosh Hashanah), use the following ingredients along with the apple and honey vinaigrette: mixed greens, 1 honeycrisp apple, 1/2 cup pomegranate seeds, 1 julienned carrot, 2 chopped medjool dates and shaved chioggia beet. (Watch me make it in the video posted below!)

To further the Holiday theme, I whipped up an “apple and honey” dressing, using apple cider vinegar and sweet honey. If you have a custom not to eat vinegar on Rosh Hashanah (due to it’s sour taste), you may substitute with lemon juice.

Apple & Honey Vinaigrette:

1/2 cup grapeseed oil
1/4 c honey
1/4 c apple cider vinegar (or 3 tbsp lemon juice + 1 tbsp apple juice)
1 tbsp dijon mustard
1 tbsp finely minced shallot
s&p, to taste

Method:

In a bowl, whisk together the dressing until emulsified. Drizzle dressing over salad before serving.

Watch me make a Rosh Hashanah Simanim salad with TorahCafe here:

Other Rosh Hashanah Salad Ideas:

rainbow slaw with poppy seed dressing
pomegranate coleslaw
apple celery veggie dip
roasted beet & orange salad
couscous with thyme & honey roasted carrots, parsnips and beets

Post a Comment

Busy in Brooklyn

Category: Salad

Green Goddess Salad Dressing

Persimmon Guacamole

Roundup: The Seven Species

Rainbow Cobb Salad

Holiday Salad with Apple & Honey Vinaigrette