Tag Archives: Vinaigrette

{ Cilantro Lime Vinaigrette }

Cilantro Dressing on Fajita Salad

I love Southwestern-style salads, but I hate the calories that come with Chipotle Ranch salad dressing. So I set out to make a healthier alternative with fewer calories. The result?

This flavorful cilantro-lime vinaigrette made with greek yogurt. The yogurt gives the dressing a smooth creamy texture without the fat, while also sneaking in some additional protein.

I use this dressing as a veggie dip, as a sauce for chicken and beef empanadas, and of course, for salads (my favorite is over spinach in combination with with my black bean corn salad recipe).

{ Ingredients }

  • 1/3 cup extra virgin olive oil
  • 1/2 cup 0% plain yogurt (I like Fage or Chobani)
  • 1 1/2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt

Cilantro Lime Ingredients

{ To Make the Dressing }

  1. Place all ingredients in a food processor or blender and puree until smooth.

In food processord

  1. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.
Finished Dressing

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{ Herbed Israeli Coucous with Apples, Cranberries, & Almonds }

A day characterized by complete gluttony, laziness, and endless vino, it is no wonder that Thanksgiving is one of my favorite American holidays! Unfortunately though, the dinner, which normally packs about 3,000 – 4,000 calories (not including the next-day turkey sandwiches), leaves most American’s feeling stuffed for days/weeks/months. So why not lighten the meal up a bit?!?

The easiest way to cut back the number of calories in your Thanksgiving feast, it to serve lighter and healthier side dishes. Get rid of that artery-clogging green bean casserole, which costs you about 276 calories, and end the tradition of sweet potato and marshmallow casseroles, which add an additional 476 calories to your plate! Instead, opt for for sautéed and steamed fresh veggies that are prepared without incorporating a stick of butter and heavy cream.

This recipe for herbed Isreali couscous, encompasses all the flavors of fall and would make a delicious (and healthy) addition to any Thanksgiving buffet table! The herbs serve as a refreshing palate cleanser and the light vinaigrette is an interesting contrast to the richer gravies and sauces on the table. Furthermore, the cubed green apples and slivered almonds work together to deliver just the right amount of crunch to the dish.

On the other 364 days of the year, this couscous makes a fabulous side dish for lamb and roasted chicken. It is also great to bring to picnics and parties!

{ Ingredients }

For the Couscous:

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds, toasted in oven*

*Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

For the Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil

{ To Make the Couscous }

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until browned and aromatic, about 3 to 5 minutes. You really want to open up the nutty flavors of the couscous so it is important that you let it brown properly!. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes, or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool.

Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

{ To Make the Vinaigrette }

In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

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