I adapted a dressing recipe from EatingWell based on what I had on hand. It is nothing short of spectacular!
Cucumber Herb Vinaigrette
- 1 small cucumber, peeled and seeded (I used part of an English cucumber so I left the seeds in – mine was 6 ounces)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons cilantro leaves
- 1 tablespoon greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon prepared horseradish
- 1 packet of Splenda
- 1/2 teaspoon of salt
- Each tablespoon is 28 calories, 3 fat, 1 carb, 0 protein and 0 fiber!
just throw everything into the blender
its so light and refreshing!
The original recipe called for chives and parsley, but I only had cilantro which worked really well. I Pam fried a 6 ounce portion of chicken breast with spicy seasoning!
this Tuscan blend from McCormick is really spicy - love it!
2 ounce baby romaine, 1 ounce broccoli slaw, .5 ounce goat cheese, 6 ounce chicken breast and 3 tablespoons of the dressing
After I dressed it, I chopped it – love chopped salads!
Lunch comes in at 379 caloires, 19 fat, 42 protein, 11 carbs and 1.3 fiber
The boys went to see an earlier movie so I had the house to myself for a couple hours – that hardly ever happens! Now I am off for my pedicure then to our ethnic store to pick up a few additional things to round out our menu. Here are some of the things I am making this week:
Lunches for Me
- taco soup
- thai red curry-coconut soup with shrimp
- leftover beef with chimichurri sauce
- spagettti squash with tofurkey Italian sausage
- chile rellenos bake
Dinners for Us
- Beef Roast on the grill with balsamic green beans with mushrooms
- Grilled fish fillets with broccoli gratin
- Beer can chicken with Yucca chips and salad
- Scallops in Saffron sauce with zucchini pasta
- Dinner at Ruth’s Chris one night for a date night!
See you for dinner!
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I’m loving these dressing recipes! I might have to try this one.
I’m interested in the chile rellenos bake! That’s Johnny’s absolute favorite dish, so I usually make it for his birthday – but the roasting and frying is time consuming and kitchen dirtying. I’m excited to see a baked version!
Hey Biz – as far as the rellenos I don’t think jalepenos would be too hot if you remove most of the seeds. I can’t tolerate heat at all and I love jalepeno poppers – not hot once the seeds are out. To make the ones for Johnny’s dinner I usually buy poblanos – theyre by the “other” peppers in my groc. store like the banana peppers, etc. They’re hot, but you roast them and pull out the seeds, so then it turns almost into this smokey heat. But if you just have jalepenos I honestly think it should be fine w/o most of the seeds! Interesting, I’ll have to try that in the future for myself, too! They’re a lot more accessable than other peppers.
The salad dressing looks really good. I am going to try to make this for my salad Tuesday.
Looks good to me…I love the dressing!!
Oh that dressing looks so good! I’ve got to try that!
The vinaigrette looks great! Thanks for the recipe.
I think I would like this! Very creative Biz!
I am so happy to have found your blog
I was just recently diagnosed with early diabetes and have been eating accordingly for the last 4 or 5 days. It’s a who new world for me, especially considering what my blog looks like!
I wonder if there’s a diabetic blog event anywhere?
Bookmarking this dressing, it looks so good!