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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream and mayonnaise; Best Foods and Hellman's mayonnaises are gluten-free.

"Parsley - the jewel of herbs, both in the pot and on the plate."
-Albert Stockli, Cookbook author

The refrigerator light goes on...

So many of my patients talk about how they are eating healthy because they eat salads. Go and check the bottles of dressing for the amount of fat and calories. If you like salads, great. However, you need to make a few dressings that you love so that you can use more dressing without busting the calorie bank.

Anchovies

About eight inches long, this small silver skinned fish is harvested from the Mediterranean, Atlantic and Pacific Oceans, as well as the Black Sea. They are now available fresh in this country and are low in sodium and fat.

Thinking of anchovies usually calls to mind those sold in little rectangular cans. These are small filets that have been salt cured and packed in oil.

Most people would say they don't like anchovies, but used carefully, they can add a rich, salty flavor to recipes. It doesn’t take much – usually 2 – 3 in a recipe. Each filet has about 150 mg of sodium, so when adding to a recipe, decrease the amount of salt.

2 canned anchovy filets = 17 calories, <1g fat, 0g sat fat, 0g mono fat, 2g protein, 0g carbohydrates, 293mg sodium, 7mg cholesterol

Green Goddess Dressing

Servings = 16 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2 (but you will have a LOT of dressing).

This dressing keeps well in the refrigerator for a few weeks.

1 ounce	canned anchovy filets (drained)
3 cloves	garlic (minced)
2 Tbsp	fresh lemon juice
2 Tbsp	white wine vinegar
1/4 tsp	dried tarragon
3 Tbsp	tops of green onions
3 Tbsp	curley or flat leaf parsley
1 tsp	capers
1/4 cup	non-fat sour cream
1 cup	non-fat mayonnaise

Drain the anchovies and pat them dry on a paper towel (this is about a half of a tin). Place them into a blender with the garlic, lemon juice, wine vinegar, tarragon, green onions tops, parsley, capers and sour cream and puree until smooth.

Add mayonnaise and blend well until the green color is consistent throughout.

Chill before serving.