Top `n' Toss - salad dressings - includes related low-fat cookery tips - Brief Article - Recipe

Vegetarian Times, Oct, 1999 by Farrell-Kingskley, Janet Charatan

Try one of these delectable dressings on your next salad of mixed greens.

Fresh Orange Dressing MAKES 1 1/4 CUPS DAIRY-FREE 30

1/2 cup vegetable oil
1/4 cup fresh orange juice
1/4 cup white wine vinegar
1 Tbs. chopped fresh parsley
1 tsp. grated orange peel
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. vegetarian Worcestershire sauce
1/4 tsp. salt

IN BLENDER or food processor, combine all ingredients. Add freshly ground pepper to taste and blend until well combined and smooth.

PER TABLESPOON: 52 CAL.; 0 PROT.; 5G TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL.; 28MC SOD.; 0 FIBER

Roasted Garlic Dressing

MAKES 1 1/4 CUPS DAIRY-FREE 30

3 to 4 large cloves garlic, unpeeled
1/4 cup olive oil
3 scallions (white parts only), chopped
2 medium tomatoes, chopped and
   excess liquid drained
1/3 cup finely chopped fresh basil
3 Tbs. fresh lemon juice
2 Tbs. herb vinegar or white
   wine vinegar

PREHEAT OVEN TO 350 [degrees] F. Place garlic in small baking pan and brush with 1 teaspoon oil. Roast garlic until golden and soft, about 15 minutes, watching carefully to avoid overbrowning. Set aside to cool.

Peel garlic and transfer to blender or food processor along with remaining oil. Add remaining ingredients and blend until well combined and smooth.

PER TABLESPOON: 28 CAL.; 0 PROT.; 3G TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL.; 1MG SOD.; 0 FIBER

Sesame Dressing

MAKES 3/4 CUP DAIRY-FREE

1 medium clove garlic, peeled and
   quartered
1/2 cup olive oil
1/4 cup fresh lemon juice
2 Tbs. tahini (see glossary, p. 123)
2 Tbs. chopped fresh parsley
1 tsp. honey
1/4 tsp. ground cumin

IN BLENDER or food processor, combine all ingredients. Add salt and freshly ground pepper to taste and blend until smooth. PER TABLESPOON: 98 CAL.; 0 PROT.; 10G TOTAL FAT (1 G SAT. FAT); 1G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER Rec pes by cookbook author Renee Shepherd.

Pizza

Possibilities

* Vegetable-Pesto Leaving 1/2-inch edge, spread one round of pizza dough with a little homemade or purchased pesto. Sprinkle with 2 tablespoons shredded mozzarella cheese; top with plum tomato and yellow summer squash slices. Bake as directed.

* Olive-Onion Saute 2 large onions, sliced, in a little olive oil until golden, about 10 minutes. Let cool. Leaving 1/2-inch edge, sprinkle 2 tablespoons shredded mozzarella cheese over one round of pizza dough. Top with onions, sliced black olives and a little chopped fresh rosemary. Bake as directed.

* Tex-Mex Leaving 1/2-inch edge, arrange plum tomato slices over one round of pizza dough, sprinkle with some pickled minced jalapeno peppers, then top with 2 tablespoons shredded Monterey Jack cheese. Bake as directed. Just before serving, sprinkle with a tittle chopped fresh cilantro.

RELATED ARTICLE: Low-Fat Cooking Tips

* Replace some of the oil in dressings and marinades with vegetable broth, wine or fresh lemon juice.

* Add high-flavored condiments like hoisin sauce, soy sauce, hot sauces and chili sauces to add zest but little fat.

* Serve low-fat breads like pita, bagels, English muffins, French bread, lavosh or corn tortillas as accompaniments.

* Use a slurry of cornstarch and water as a thickener rather than a buttery roux. Another roux alternative is to toast the flour in a skillet just until lightly browned for added flavor, then blend with water until smooth. In addition to thickening, this technique adds a nutty flavor to sauces.

* Choose a nonstick skillet or well-seasoned cast-iron skillet to reduce butter and oil when sauteing.

* Poach, roast and broil foods--all are great low-fat cooking techniques because little or no fat or butter is needed.

* Substitute low-fat or skim milk for whole milk and whole milk for cream; mix nonfat yogurt into sour cream to reduce fat.

* Make use of buttermilk and low-fat varieties of cream cheese, sour cream and mayonnaise in sauces, salad dressings, soups and casseroles.

* Use cocoa instead of high-fat chocolate when baking. Cocoa can also be dusted over cakes for a lower-fat finish.

* Toast nuts to intensify their flavor and reduce the amount called for.

RELATED ARTICLE: Which Flour for Bread?

The protein content is the basis for selecting the proper flour to use for breads. Check the nutritional facts on the label. Flours with 12 to 14 grams of protein per cup are best for yeast or risen breads; those with 9 to 11 grams of protein per cup are better for quick breads and muffins. Bread flour, with a high protein count of 15 grams per cup, is especially formulated for yeast breads. (See "Satisfying Your Knead," p. 94.)3