Winter Roasted Root Vegetable Salad with Sauce

When I lived in NYC, I worked at the MoMA and we couldn't go home due to work. I invited all of my coworkers over for Thanksgiving and they all had to bring an ethic dish native to their family heritage. My friend from Boston brought this dish and I have modified it over the years. Enjoy!

1 cup diced parsnips
1 cup diced turnips
3 long carrots diced
1 medium white onion diced
1 cup brussels sprouts cut in half
8-12 fresh garlic cloves, peeled
olive oil as needed

Preheat oven to 450 degrees. Cut up all veggies and spray bottom of baking dish with PAM. Place all veggies in baking dish. I suggest the Le Cruset baking dish that doesn't need tin foil and is super easy to clean up with no soaking. Drizzle veggies with olive oil. Sprinkle with black pepper and dash of salt. Toss veggies to coat and place in oven for 30-40 mins until tender and brown. Remove from oven and let cool to room temperature. Place endive, spinach or mixed lettuce of choice in bottom of bowl. Cover with root veggies and then add the honey mustard dressing found here or the dressing of your choice. Enjoy!

Pickled Cucumbers

1/2 cup rice or white distilled vinegar
1 tbsp. Splenda
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 Cucumber (English or pickling) sliced
3-4 fresh dill sprigs chopped
1/4 tsp dried black peppercorns
2-3 bulbs of garlic peeled
1/2 cup chopped red onion

Mix together in a pot: vinegar, Splenda, salt, pepper and red pepper. Bring to boil then remove from heat and allow to cool. Place remaining ingredients In jars or ziplock baggies and cover with vinegar mixture and seal. Shake jars or bags gently every 30 mins for 2 hours. Remove from containers and serve immediately.

Citrus Vinaigrette

2/3 cup extra virgin olive oil
1/4 cup sugar, I use Spenda
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons fresh parsley, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Mix all ingredients together and put in a carafe for serving.

This vinaigrette is delicious over salads, fresh grilled veggies or drizzled over fish for Pesco-Vegetarians. Serve in a beautiful dressing carafe.

Basil Vinaigrette

This is perfect for salad dressing or to pour over fish, if you are pesco-vegetarian, or as a dipping/side sauce.

1/4 cup white wine or white distilled vinegar
1 cup Dukes Light Mayonnaise
1/2 cup fresh basil leaves chopped
1/2 cup extra virgin olive oil
Salt and pepper to taste

Mix all ingredients together and serve immediately!~

Honey Mustard Vinaigrette

I've been eating salads everyday for lunch or dinner and haven't been able to shave off 2-300 calories a day from my Jawbone Up3 diary in MyFitnessPal. I noticed in my nutrition diary that I was WASTING 2-500 calories a day on salad dressing, so I went off in search of low sodium, fat free, low calorie dressings. I will be sharing my favorites with you this week.

3/4 cup extra virgin olive oil
1 tbsp. whole grain Dijon mustard
1 tbsp. honey
1/2 tsp ground white or black pepper
1/4 cup apple cider
1/4 cup balsamic vinegar
1 tsp mixed dried herbs such as thyme, dill, parsley, chives

Combine all ingredients in a jar and close cap tightly. Shake. Chill or serve immediately. Will last in fridge up to a week.

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Danish Cucumber Salad

Ingredients
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8 medium cucumbers
2 teaspoons salt
1/2 cup white vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper

Directions

1. Cut cucumbers into paper thin slices. Toss with salt. Marinate in salt at room temperature for one hour.
2. Drain liquid from cucumber. Add remaining ingredients and stir. Cover and refrigerate three hours before serving.

Note
Serving Size: 1/2 cup salad

Asparagus, Artichoke, and Fava Bean Salad

From Martha Stewart Living My 2009

Ingredients

Serves 8

* FOR THE SALAD
* 2 lemons
* 3 medium artichokes
* 3 cups skim milk
* 5 cups water, plus more for bowl and pan
* 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
* 2 cups dry white wine
* 2 pounds fresh fava bean pods, shelled (about 2 cups)
* 1/2 cup fresh mint
* 3 ounces reduced fat ricotta cheese, crumbled (3/4 cup)

* FOR THE DRESSING
* 1/3 cup low-fat buttermilk
* 1/3 cup extra-virgin olive oil
* 1 scallion, green part only
* 3 tablespoons fresh lemon juice (from 2 lemons)
* 1 teaspoon finely grated lemon zest
* 1/4 teaspoon coarse salt
* 1/4 teaspoon freshly ground pepper

Directions

1. Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
2. Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
3. Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
4. Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
5. Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

Pear & Gorgonzola Salad

SERVES 4
Ingredients

* 1 cup walnut halves, toasted
* 4-6 cups torn salad greens, , trimmed washed & dried
* 1/2 cup vinaigrette
* 2 pears, peeled,cored & sliced
* 1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)

Vinaigrette

* 1/4 cup balsamic vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon Dijon mustard
* 3/4 cup virgin olive oil
* 2 teaspoons shallots, finely minced
* pepper

Directions
To make Vinaigrette------------------.
2.Mix vinegar, salt, mustard in a blender or food processor.
3.Very slowly pour in the oil while processor is on.
4.Process until an emulsion forms.
5.Taste and adjust seasoning.
6.Add shallots& pepper.
7.Best to make it fresh but may be stored for a few days in the fridge.


---Salad-----------------------.
9.Toss greens with most of the vinaigrette.
10.Divide among 4 plates.
11.Decorate with pear slices and crumbled cheese.
12.Coarsely chop the walnuts and put on top of salad.
13.Drizzle the last of the vinaigrette over top.

Roasted Corn Summer Salad (add seafood for Pescos)

4 ears of fresh corn
1 smal bag of baby red potatoes
1 small red onion, quartered and sliced
1/2 cup fresh basil, roughly chopped
1 pint cherry tomatoes, halved
1 pound of crabmeat or lobster for pesco vegetarians
2 lemons
1/3 cup olive oil
salt and pepper to taste

Run ears of corn under water and then put in Pyrex dish. Place it in a 400 degree oven for 40 minutes. Remove and let cool. Boil potatoes for 15 min or until tender with fork, let cool. Shuck ears of corn and then cut the corn kernels off the ears into a bowl. Quarter the baby red potatoes and put them into the same bowl. Add lobster or crab, thinly sliced red onions, tomatoes and chopped basil. Wisk together juice of 2 lemons with no seeds and the olive oil. Pour over the mixture and toss lightly. Add salt and pepper to taste.

Broccoli Salad

1 head broccoli, cut in bite size
1 red onion
1 cup grapes
1 cup low-fat mayonnaise
2 teaspoons cider vinegar
4 tablespoons Splenda sugar substitute
1 dash salt and pepper

Directions
1.Cut the Broccoli into bite-sizes and dice the red onion. Halve the grapes.
2.Mix the dressing separately.
3. Refrigerate overnight.

Adapted Esentially Lilly Pulitzer Jicama and Watercress Salad

8 servings

1/2 cup (reduced fat/sugar free) orange juice
1/4 cup white wine vinegar
1 shallot, peeled and chopped
1 tbsp lemon juice
1tbsp honey
1 tbsp chopped fresh dill
1/4 cup olive oil
1 5-oz bag of spring mix
1 large bunch of watercress, tough ends removed
1 large jicama, peeled, cut into matchstick sized strips

1. Bring orange juice, vinegar, shallots, lemon juice and honey to a boil in heavy small saucepan. Reduce heat and simmer until reduced, about 2 minutes. Cool.
2. Pour mixture into a blender and puree. Add dill and blend 5 seconds. With blender on, add olive oil in thin stream.
3. Place spring mix in large shallow serving bowl. Top with watercress and jicama strips. Pour half of dressing over and toss to coat. Add more dressing, if desired or pass remaining dressing separately.

Caprice Salad

I have been growing my own basil and tomatoes in the garden this summer, so I decided to make a fresh, quick, cold, calming salad for dinner....A Caprice Salad!

-fresh basil sprigs

-sliced fresh buffalo mozzarella cheese

-sliced tomato

-balsamic vinaigrette

-sea salt and peppercorn

Slice tomato and cheese on a plate, tear basil and add on top. Sprinkle with salt and pepper, pour over balsamic vinegar and serve! Quick, easy and delicious!

Greek Lentil Salad with Bulgur

Bulgur is protein packed! Add the beans and you have a great protein filled recipe!

Greek Vinaigrette
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp splenda
1 teaspoon Dijon mustard
3/4 teaspoon oregano

Salad
1 1/2 cups water
3/4 cups Bulgur
1 (15 oz) can lentils, rinsed, drained
1 medium tomato cut into wedges
1 small cucumber, quartered lengthwise and sliced into small pieces
1/3 cup chopped onion
1/4 cup sliced black olives (I leave these out)
3/4 cup crumbled feta cheese

For the Vinaigrette, combine the olive oil, red wine vinegar, lemon juice, splenda, Dijon mustard, and oregano in a jar with a tight fitting lid. Cover and shake well until blended.

For the Salad: bring the water to a boil. Pour the boiling water over the Bulgur in a heatproof bowl. Cover and let stand for 30 mins. Drain. Combine the Bulgar, lentils, tomato, cucumber, onion and black olives in a large bowl. Pour the vinaigrette over the salad and toss well. Chill, covered for 2 to 8 hrs. Stir in the feta cheese immediately before serving.

Dilled Cucumber Salad

5 medium cucumbers, peeled and thinly sliced
1 1/2 medium onions, thinly sliced and separated into rings

Dressing
1/4 cup plus 2 tbsp white wine vinegar
1/4 cup water
4 1/2 teaspoons splenda
1/2 teaspoon salt
4 1/2 teaspoons minced fresh dill or 1 1/2 teaspoons dried

Place cucumbers and onions in a shallow dish. Combine the dressing ingredients in a small bowl and pour over the vegetables. Toss to mix well. Cover the salad and chill for several hours or overnight, stirring occasionally before serving.

Summer Salad

Balsamic Vinaigrette

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon of splenda
1/2 teaspoon Dijon mustard 1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons walnuts, toasted, chopped

Salad
2 bunches arugula, torn into bite size pieces
1 large bunch baby spinach
2 heads Belgian endive, sliced lengthwise
6 tablespoons walnuts, toasted chopped
1 can garbanzo beans
4 hard boiled eggs chopped
For the Vinaigrette: combine vinegar, olive oil, sugar, Dijon mustard, salt, pepper, and walnuts in a blender container. Process the mixture til well blended.

For the Salad: combine arugula, spinach and endive in a salad bowl. Add walnuts, garbanzo beans, eggs and vinaigrette. Toss well.

Shrimp, Tomato, & Watermelon Salad

** Tofu can be substituted for shrimp

2 tbsp balsalmic vinegar
1 tabsp honey
1/2 tsp Dijon mustard
1/4 teaspoon fresh ground pepper, divided1/4 cup olive oil
2 lbs large shrimp, peeled and deveined
2 garlic cloves, minced
1 tbsp olive oil
6 cups arugular or baby spinach
2 large tomatoes cut into 1/4 inch thick slices
1 (4lb) wedge seedless red watermelon, rind removed, cut into 1/4 inch thick slices
1 red onion, halved and thinly sliced

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt and 1/8 tsp pepper in small bowl, slowly wisk in 1/4 cup olive oil. Set aside.Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoop pepper. Grill over medium-high heat for 3-5 min or until done.Divide arugular among 4 serving plates, top with tomatoes, watermelon and onion. Top evenly with shrimp, and drizzle with vinagrette.

This recipe was taken from the July 2008 Coastal Living Magazine.
And for RNY patients, the serving size is obviously much less!