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Salad Fork

Light homemade creamy salad dressing

Salads are always touted as diet food, but the bandage can quickly sink the whole the boat. Many of us prefer creamy dressings, but are warned that they are not a good option for those of us who are diabetic, dieting or having to look at our diet for health reasons. What follows is a home made quick and easy creamy salad dressing. This should not ruin your diet. But remember to always use dressings salad lightly. There is no need to drown your salad in dressing. The dressing should complement the salad greens, not won. It is also a good idea to take your salad dressing on the side. Dip your fork into the dressing then into the greens. This will keep you from eating too much dressing. Here's a great recipe for you try:

CREAMY GARLIC SALAD DRESSING

1 cup low fat sour cream

1 / 2 cup nonfat mayonnaise

1 / 3 cup skim milk

2 teaspoons Splenda

2 green onions, finely chopped

2 cloves garlic, minced

1 / 4 teaspoon salt

1 / 8 teaspoon freshly ground black pepper

In a small bowl, mix sour cream, mayonnaise, milk and SPLENDA. Add the onion, garlic, salt and pepper. Cover and refrigerate at least an hour before serving.

For a change of flavor, try roasting the garlic before adding to the mix. Yum!

If the taste of garlic is a bit too much for you, use 1 clove of garlic instead of two.

You can take this basic recipe and come with a delicious dressing to suit your taste. Try replacing the salt with paprika or chili powder for a spicy dressing. Let your imagination!

For more recipes written by Linda and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com

About the Author

A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others thru writing. I also write novels.

SFAH 18: Sweet Bertha Done Take Them Salad Forks to the Pawn Shop

Best Egg Salad Recipe Sandwich

I've noticed that 90% of the challenge here is well boiled egg. We need to boil at the center places are still wet. It is also necessary to avoid the green / gray thing ring that surrounds the yolk in many hard boiled eggs. I can use the same technique I've learned camping here with a hard boiled egg enthusiast. He has worked for me without problems ever since. The key is to avoid over-cooking, and dipping the eggs in a bowl with ice water to stop cooking after removing from the hot water. I always use good quality eggs, but something to keep in mind, the fresher they are, the harder are peeling after boiling. There are ingredients recipe egg salad sandwich:

6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A small squeeze of lemon juice
2 stalks celery, washed and chopped
1 / 2 bunch chopped chives
2 small handfuls of lettuce
8 slices wheat toast

STEB step of the recipe egg salad sandwich:

1. Place eggs in a saucepan and cover with cold water by a 1/2-inch more or less.

2. Bring to a simmer. Now turn off the heat, cover and let sit for exactly seven minutes. Eat a big bowl of ice water and ready when eggs are done cooking place them in the ice bath for three minutes or less - enough to stop the cooking.

3. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple of generous pinches of salt and pepper, now mash with a fork. No more of the same, you want the egg mixture to have some texture. If you need to add a little more mayonnaise to moisten the mixture a bit, go for it a little at a time.

4. Add celery and chives. Try and adjust the seasoning - adding more salt and pepper if necessary. To assemble each egg salad sandwich: place a little lettuce on a piece of toast, cover with the mixture of egg salad, and finish by creating a sandwich with a second piece of toast.

About the Author

To discover more information about other egg recipes, please visit to 111 Egg Recipes

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