Here is a simple recipe for a green salad and a low fat dill sour cream dressing. This salad is very filling. It can be serve as a meal in itself or as a side to any dish. Pair it with roasted chicken, seared pork tenderloins or any fish dish. It's simply amazing!
The dressing in this recipe yields about three cups and it stores very well. It can be used any time as a sauce or garnish for basically anything that desires some creaminess without indulging in too much fat. Use the dressing as a topping to baked potatoes or as a dip to fresh vegetables.
For the salad:
Yields 5 large individual servings
500 grams mixed greens
250 grams seedless graped or cherry tomatoes ( whatever is available)
300 grams sliced ham, sauteed with a bit of olive oil and a 2 tablespoon jam (Any jam will do but I used strawberry jam)
Low Fat Sour Cream Dressing
5 hard boiled eggs, sliced into lengthwise in quarters
Directions:
Plate mixed greens. Top the salad with grapes, ham and hard boiled eggs. Dredge over sour cream dressing.
For the Low Fat Dill Dressing:
2 cups or 500 ml low fat sour cream
1/2 cup low fat mayonnaise (I used home made aioli. Recipe follows)
1 T coarse grain Dijon mustard
1 big bunch of dill weed, chopped
1/4 cup honey
1 T lemon juice
salt and pepper to taste
Directions:
In a big bowl add the sour cream, mayonnaise, mustard and dill. Mix well until combined. Add honey and lemon juice. Mix well. Season with salt and pepper to suit ones taste.
Aioli (Garlic Mayonnaise):
3 large cloves of garlic, peeled
1 egg yolk and 1 egg
1 cup canola oil 1 teaspoon vinegar
salt and pepper
Directions:
In a blender, add the garlic and 1/4 cup oil. Blend until the garlic has liquefied. Add in the eggs and blend. While blending add the olive oil very slowly, if possible drop by drop. This is key to the success of the mayonnaise.
Do not not rush to ensure the oil
and the egg mixture emulsifies to
a thick consistency.
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