This extra virgin olive oil is vibrant and robust, evocative of Tuscan aromas like grass, artichoke heart, and green olive. A bitter element on the palate is perfectly paired with a bold fruity ...

The Green Jacket Salad dressing features a tangy vinaigrette made with fresh and dried herbs and sliced green onions. It’s then tossed with crisp greens, tomatoes, and crunchy pita chips, all ...

Peel the garlic and mash to a paste with a tiny pinch of salt. (I do this in a pestle and mortar, but you could also crush it with the flat side of a knife blade.) Pour the vinegar over and leave for ...

The Creamy Cilantro-Avocado Dressing is much lower in calories and fat compared to other dressings. Many dressings are made ...

TasteFood A confetti of summer peppers brings sweet and spicy heat to this potato salad. It’s a lighter no-mayo salad, which ...

1. Make the dressing by adding the olive and lemon juice to a large blender. Cover with the shallot, garlic, spinach, chives, dill, nutritional yeast, cashews, scallion, and salt. Pulse until ...

Of all the emulsifying options for salad dressing, dijon mustard is by far the healthiest option. “Dijon mustard is low in calories and adds a tangy kick to dressings,” Carli says. Check the label ...

If you are using this dressing for something else, add about 1/2 tablespoon lemon juice, or to taste. Per tablespoon: 52 calories, 0 g protein, 1 g carbohydrate, 5 g fat (1 g saturated), 4 mg ...

Toss the green beans and mushrooms in the warm sauce. Butter a 9-by-13-inch casserole dish. Spread the rice in the dish, and top with the green bean mixture.