Tag Archives: white wine vinegar

Summer Shrimp Salad

Shrimp salad always reminds me of summertime, the seashore, the beach and a quick easy salad that is delicious. This version adds a little twist, the twist being avocado. It is also a salad without all the mayonnaise, and that means fewer calories. A great light summer delight for lunch or a light dinner with a sandwich or even cup of chowder! This recipe serves 6 but if you want to make it for less people cut it in half. Avocados are so good for us with their good fats and along with the rest of the salad we’re eating much healthier, which is a good thing!


INGREDIENTS:

1 pound large cooked shrimp, peeled

1 pint of grape tomatoes, halved

2 avocados, cut into cubes

1 shallot, finely chopped

¼ cup fresh basil leaves, chopped

Grated peel of 1 lemon, plus 2 tablespoons lemon juice

1 clove garlic, finely chopped

1 tablespoon plus ½ teaspoon white wine vinegar

salt and pepper

½ cup extra-virgin olive oil


DIRECTIONS:

1. In a large bowl, combine the shrimp, tomatoes, avocados, shallot and basil.

2. In another bowl, whisk together the lemon peel, lemon juice, garlic and vinegar. Season with salt and pepper.

3. Slowly pour in the olive oil whisking constantly until combined. Pour the dressing over the shrimp and serve.

Serves 6

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Homemade Thousand Island Dressing

My husband loves Thousand Island dressing. But if anyone has ever looked at a bottle on the shelf in the supermarket you’ve seen how high the calories and sugar content are in it!  And when you add all the preservatives and other stuff they throw in there it is pretty scary. So I’ve found a couple of recipes that have worked for us that are simple to make and taste good! You make it yourself so you know exactly what is in it. Homemade dressing may not last as long as store-bought but they are so simple to make it won’t matter. The first recipe I found in the Albany Times Union when I still had a job. I like the first one a great deal and I am not usually a fan of Thousand Island dressing so I was impressed. The second recipe John prefers and it’s from George Stella’s “Livin’ Low Carb” cookbook. He used to have a show on the Food Network years ago. I have changed a couple of the items in his recipe and it still came out awesome according to my husband. So try them both and see which is your favorite!

RECIPE #1

INGREDIENTS:

3/4 cup light mayonnaise

1½ tablespoons Heinz Reduced Sugar Ketchup

1 hard-cooked egg, finely chopped

1 tablespoon No Sugar Added Sweet Relish (Mt. Olive brand is best)

DIRECTIONS:

Combine mayonnaise and ketchup. Stir in egg and relish.

Makes about 1 cup (2 tablespoons per serving)

Weight Watchers Points: About 2 points per serving.


RECIPE #2

INGREDIENTS:

½ cup light mayonnaise

2 tablespoons Heinz Reduced Sugar Ketchup

1 tablespoon white wine vinegar (or you can use regular white vinegar which is what the recipe originally called for, I was out of it)

1 tablespoon sugar substitute (Splenda or other sucralose)

1 tablespoon No Sugar Added Sweet Relish (Mt. Olive brand is best)

1 teaspoon minced red onion

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper (regular is fine too)

DIRECTIONS:

Thoroughly combine all the ingredients in a bowl. This dressing keeps for 1 week when refrigerated.

Makes 6 servings

Weight Watchers Points: About 2 per serving

Green Goddess Dip

I found this recipe on the Food Network site and of course I tweaked it a bit. I made it “Genua”. So here is my adapted version of their dip. I made one batch to start to see if we like it. Needless to say it’s just about gone, so yes, we liked it. I had it with veggie sticks but you can use chips if you want. It’s a low-calorie dip so you won’t feel guilty eating a lot of it! I am going to make it again tomorrow but I am going to double it this time! It was that good! The things I tweaked were: I added 2 garlic cloves (can you believe it didn’t have garlic!), I used dried tarragon (but I will use fresh next time) and I used white wine vinegar (instead of plain white vinegar because I didn’t have any!) Be my guest to leave out the garlic and use regular white vinegar or dried tarragon. Have fun with it! It good for you!!

Green Goddess Dip

INGREDIENTS:

1 ripe avocado, halved, pitted and peeled

2 scallions, green and white parts, coarsely chopped

¼ cup fresh parsley

¼ cup fresh tarragon

3 tablespoons white wine vinegar

1-2 cloves garlic

¾ cup buttermilk

½ teaspoon salt

vegetable sticks for dipping


DIRECTIONS:

Place avocado, scallions, tarragon, parsley, vinegar, garlic, buttermilk and salt into a blender or food processor. Puree till smooth. Serve with vegetable sticks.

Per Serving: (¼ cup)

Calories: 70

Fat: 5 grams (Sat. 1g, Mono. 3.5g, Poly. 0.5g)

Cholesterol: 0 mg

Sodium: 230 mg.

Carbs: 5 grams

Fiber: 2 grams

Protein: 2 grams

Weight Watchers Points: 1

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