CLASSIC VINAIGRETTE

CLASSIC VINAIGRETTE

Makes 1 cup.

• 1/4 c. vinegar of choice

• 1 tsp. dry mustard or 2 tsp. prepared mustard

• 1 garlic clove, crushed or very finely chopped

• Pinch of salt

• Freshly ground black pepper

Directions

In a medium bowl, whisk together the vinegar, mustard, garlic, salt and black pepper until smooth. Then slowly whisk in the oil in a steady stream until thick and creamy. Taste the vinaigrette and adjust the salt and black pepper if needed.

Nutrition information per 2 tablespoons:

Calories180Fat20 gSodium51 mg

Carbohydrates0 gSaturated fat3 gCalcium3 mg

Diabetic exchanges per serving: 4 fat.

BUTTERMILK DRESSING

Makes 1 generous cup.

The dressing is fine for roasted vegetables, spicy grilled chicken, or as a dressing for boiled shrimp, or cabbage coleslaw. Plain yogurt thinned with a little warm water can substitute for the buttermilk.

• 1 c. buttermilk

• 1 tbsp. chopped fresh dill or 1 tsp. chopped fresh rosemary, or more if desired

• 1or 2 garlic cloves, crushed

• 1/2 tsp. salt

• Freshly ground black pepper

Directions

Use dressing at room temperature, but store in the refrigerator.

Nutrition information per 2 tablespoons:

Calories43Fat4 gSodium180 mg

Carbohydrates2 gSaturated fat1 gCalcium37 mg

Protein1 gCholesterol1 mgDietary fiber0 g

AVOCADO DRESSING

Makes about 11/4 cup.

Because of the fresh avocado, this dressing will last only a day or two in the refrigerator.

• 1/2 c. finely diced ripe avocado

• 2 tbsp. lemon juice

• 2 garlic cloves, very finely minced or crushed

• 3 or 4 tbsp. finely minced cilantro or fresh basil

• 1/2 tsp. salt

• Freshly ground black pepper

• 1/2 c. olive oil

In a medium bowl, using a fork, mash the avocado until very smooth. Stir in the lemon juice , vinegar, garlic, cilantro or basil, salt and pepper. Whisk in the oil and continue beating the dressing until it is smooth.

If necessary, pour the dressing into a jar and shake vigorously until smooth and well combined. Taste and add a little more salt or black pepper, if needed.

Nutrition information per 2 tablespoons:

Calories110Fat12 gSodium120 mg

Carbohydrates1 gSaturated fat2 gCalcium3 mg

Diabetic exchanges per serving: 21/2 fat.

GREEN MAYONNAISE

Makes a generous 11/2 cups.

Note: This is a lovely topping for grilled or poached salmon, as well as for boiled shrimp, smoked oysters, marinated mussels and hard-cooked eggs. For a brine-like flavor, a tablespoon of chopped anchovy fillets can be stirred into the mayonnaise.

• 1 c. mayonnaise

• 1/4 c. finely chopped green onions

• 2 or 3 tbsp. chopped parsley

• 2 tbsp. chopped chives or dill

• 1 garlic clove, crushed (or more if desired)

• 1/2 tsp. salt

Directions

Combine the mayonnaise and heavy cream in a chilled bowl and, using a hand-held electric beater, beat on medium-high speed for about 1 minute or until smooth and fluffy. Using a large spoon, stir the green onions, parsley, chives or dill, garlic, salt and black pepper into the mayonnaise, and mix until smooth.

Cover the bowl and allow the salad dressing to chill for about 1 hour to meld flavors. Stir the sauce before using.

Nutrition information per 2 tablespoons:

Calories150Fat16 gSaturated fat3 gSodium205 mg

Protein0 gCholesterol12 mgDietary fiber0 g

Diabetic exchanges per serving: 3 fat.

LOUIS DRESSING

Makes about 2 cups.

Note: Use this with seafood salads.

• 1/2 c. sour cream or heavy cream

• 1/4 c. bottled or homemade chili sauce

• 1/4 c. chopped green onions

• 1/4 c. finely chopped red, green or yellow bell pepper

• 1 tbsp. lemon juice

• Freshly ground black pepper

Directions

In a chilled medium bowl, combine the mayonnaise, sour cream or heavy cream. Using a hand-held mixer, beat on medium-high speed for about 1 minute or until smooth and blended.

Using a large spoon, stir the chili sauce, green onions, bell pepper, lemon juice, salt and black pepper into the mayonnaise, and mix until smooth and well blended.

Cover the bowl and set the sauce in the refrigerator for at least an hour to blend flavors. Stir the sauce again before serving over a seafood salad.

Calories120Fat12 gSodium210 mg

Carbohydrates2 gSaturated fat2 gCalcium10 mg

Protein0 gCholesterol10 mgDietary fiber0 g