Reduced fat dressing

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* Exported from MasterCook Mac *

 

Sonoma Salad with Light Poppy Seed Dressing

 

Recipe By : CHARLOTTE BALCOMB LANE, EAT FOR LIFE

Serving Size : 1 Preparation Time :0:00

Categories : Salad Dressings Salads

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Amount Measure Ingredient -- Preparation Method

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Dressing:

1/4 cup sugar

2 tablespoons diced onion

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

2 tablespoons fresh cilantro or basil leaves (optional)

1/2 cup fresh orange juice (not from concentrate)

1/4 cup cider vinegar

1 tablespoon Asian sesame oil

2 tablespoons Dijon-style mustard

Salad:

4 cups fresh spinach leaves -- lightly packed

1/2 cup shredded red cabbage

1/2 cup sliced fresh strawberries

1/4 small yellow onion -- thinly sliced

1/2 cup shredded jicama or sliced water chestnuts

3 tablespoons chopped fresh cilantro or basil leaves

 

To make the dressing: In a blender or food processor, combine the sugar, onion,

sesame seeds, poppy seeds, Worcestershire sauce, paprika and cilantro. Turn on

machine to blend. In a mixing cup, combine the orange juice, cider vinegar and

sesame oil. With the motor running, pour the orange juice mixture into the sugar

mixture and blend until the sugar dissolves. Transfer to a clean container with

a tight-fitting lid.

To make the salad: In a large bowl, combine the spinach, cabbage, strawberries,

onion and jicama. Sprinkle with cilantro. Drizzle with dressing and serve

immediately. Makes 8 servings.

 

 

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NOTES : Jicama is a root vegetable with a tough brown skin and a crisp texture.

If you can't find it, substitute water chestnuts.

 

Per serving (salad and dressing): 93 calories, 2.3 grams protein, 15 grams

carbohydrate, 3.3 grams fat, 30 percent calories as fat, 0.7 grams fiber, 0

cholesterol, 96 milligrams sodium.

Per serving (dressing): 63 calories, 1.3 grams protein, 9.2 grams carbohydrate,

2.7 grams fat, 37 percent calories as fat, trace fiber, 0 cholesterol, 94

milligrams sodium. Analyses by the author.

 

CHARLOTTE BALCOMB LANE, EAT FOR LIFE

http://www.herald.com/

 

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