Dressings and Dips! Part 1

In my last post I discussed the importance of using fresh ingredients that are unprocessed and not preserved when cooking. One of my favorite things about Persian food is that most salad dressing and dips for veggies, fish, and meats are homemade and have no preservatives. Ever since I can remember, my family has never used dressings such as Ranch, Blue Cheese, or anything that came in a bottle.  Almost all of my favorite Persian salads use herbs and spices blended with either lemons, limes, apple cider vinegar, or balsamic vinegar as its dressing. Below are some of my favorite traditional Persian salads and some of my own recipes that I have created along the way.

If you are interested to see if your favorite salad dressings are “making you fat “check out: http://lowfatveganchef.com/is-your-salad-dressing-making-you-fat/

If lemon juice and vinegar just isn’t your thing visit http://recipes.howstuffworks.com/food-facts/5-homemade-and-healthy-salad-dressings2.htm to check out low calorie, fat-free dressings that you can make yourself at home.



Serves 4- Quick! Easy! and Under 10 minutes!


  • 2 medium english cucumbers diced, or 5 Persian cucumbers
  • 2 large tomatoes, diced
  • 1 red onion, diced
  • 1 tablespoon dry mint leaves
  • 2 tbsp. extra-virgin olive oil
  • Salt to taste (or for an even better choice use **LoSalt which has 66% less sodium than regular salt)
  • 2 tablespoons finely chopped, fresh, parsley
  • Pepper to taste
  • 1 lemon and 1 lime or 5 tablespoon apple-cider vinegar **(this is your own preference)

**Apple cider vinegar has been proven to have amazing health benefits and is thought of as a cure to everything. For more information on apple cider vinegar’s health and beauty benefits check out http://www.webmd.com/diet/apple-cider-vinega

DCF 1.0

**Lo Salt is a great substitute for regular salt as it tastes identical and has 66% less sodium than regular salt.


In a small bowl whisk together either the juice of the lemon and lime with olive oil, salt and pepper or the apple-cider vinegar with olive oil, salt and pepper. Add parsley and mint flaked then toss the diced tomatoes, onion, and cucumbers in the dressing. Either serve cold or at room temperature.


Ozzie’s Lemon Lime Kale and Feta Salad

Serves 4-5!

This is by far my most favorite salad EVER! Ask anyone who knows me and they can tell you that I am a maniac when it comes to this salad and make it at least 3 times a week!With so much flavor and barely any calories it is easy to see why I LOVE this creation….not to mention I LOVE lemons!


  • 1 head of kale chopped
  • 1 head of Romaine Lettuce chopped
  • 1 small package basil (separate the leaves from the stem but leave the leaves whole)
  • 1/2 package Cherry tomatoes cut in half
  • 4 oz. French Sheep’s Milk Feta (wash feta for lower sodium)
  • 1 can black beans
  • 2 tbsp. olive oil
  • 2 lemons
  • 1 lime
  • Pepper to taste (Personally I like a lot of pepper which also speeds up your metabolism)


In a large salad bowl mix together chopped kale, romaine, and basil. Add in the feta,black beans, and tomato’s. Juice the lemon’s and lime over the salad and add 2 tbsp. olive oil. Since the salad already has feta it will NOT need any additional salt. After mixing up the salad, add pepper to taste. Enjoy!


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