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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review April 3, 2008 / 27 Adar II 5768

Tempted by restaurant dressings? Don't be. Here are recipes that can be made at home, healthier!

By Kathy Manweiler


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http://www.JewishWorldReview.com | (MCT) The dressings are the draw for many restaurant salads, but those sweet and tangy mixtures can toss lots of extra calories and fat grams into your bowl.


I took some of my favorite dressings home and tried to make them healthier with the help of chef Todd Wilbur's secret recipes.


First up is Chili's honey mustard dressing, which contains 260 calories and 28 grams of fat in each typical 4-tablespoon serving, according to Chili's Web site. I lighten it up by choosing light mayonnaise and finding a good combination of Splenda and honey. I also use a little less mayo along with a bit more mustard and vinegar. My changes to this dressing cut the calories by 38 percent and slash the fat by 61 percent.


Olive Garden's Italian dressing is another one of my favorites, but it has 160 calories and 16 fat grams in each 4-tablespoon serving. To slim it down, I cut the amount of corn syrup, oil and grated cheese while adding a little extra vinegar.


The trick to thickening Olive Garden's dressing is dry pectin, which you can often find near the canning supplies or in the baking aisle. My alterations to this recipe reduce the fat by 29 percent and trim the calories by 11 percent.


Outback Steakhouse's Tangy Tomato Dressing has 148 calories and 7.2 fat grams per 4-tablespoon serving, but I shave off 28 percent of the dressing's calories by substituting Splenda for sugar.


KATHY'S ITALIAN DRESSING

  • 1/2 cup plus 2 tablespoons white vinegar

  • 1/3 cup water

  • 1/4 cup canola oil

  • 2 tablespoons corn syrup

  • 2 tablespoons grated Romano cheese

  • 2 tablespoons dry pectin

  • 2 tablespoons egg substitute

  • 11/4 teaspoons salt

  • 1 teaspoon lemon juice

  • 1/2 teaspoon minced garlic

  • 1/4 teaspoon dried parsley flakes

  • Pinch of dried oregano

  • Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving.

Makes about 11/3 cups dressing.

Per 2-tablespoon serving: 71 calories, 5.7 fat grams, 5 carb grams, 300mg sodium, 0.7 protein grams, trace cholesterol, trace fiber.


KATHY'S HONEY MUSTARD DRESSING

  • 1/2 cup light mayonnaise

  • 3 tablespoons honey

  • 3 tablespoons Dijon mustard

  • 1 tablespoon white vinegar

  • 1 tablespoon Splenda

  • Pinch of paprika

  • Pinch of salt

Combine all ingredientsin a medium bowl and whisk until combined.

Makes 1 cup.

Per 2-tablespoon serving: 80 caloriess, 4 carb grams, 147mg sodium, 5.5 fat grams.


LIGHTER TANGY TOMATO DRESSING

  • 1/2 cup plus 1 tablespoon ketchup

  • 1/3 cup water

  • 1/4 cup white vinegar

  • 1/4 cup Splenda

  • 2 tablespoons olive oil

  • 1/4 teaspoons paprika

  • 1/4 teaspoon coarsely ground black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon onion powder

  • Pinch of dried thyme

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered for 5 minutes. Cover the dressing until cool, then put it in the refrigerator to chill.

Makes 1 cup.

Per two-tablespoon serving: 53 calories, 7 carb grams, 200mg sodium, 3.6 fat grams

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© 2008, The Wichita Eagle Distributed by McClatchy-Tribune Information Services