Recipes

Salad Dressing

Serves: 4  What You’ll Need:

  •  2 large fresh beets, scrubbed and peeled
  • ½ medium red onion, thinly sliced
  • 2 heads fresh kale, very finely chopped
  • 2 large carrots
  • 4 Tbsp. walnut halves, chopped
  • 1½ Tbsp. fresh tarragon, finely chopped
  • 2½ Tbsp. balsamic vinegar
  • 1½ Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • sea salt and pepper, to taste
  • ¼ tsp. fresh lemon zest

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What you’ll need:

  • 2 Large Cucumbers – Halved Lengthwise and Sliced
  • 1 Avocado – Peeled, Pitted, and Cubed
  • ½ Cup Raw Cashews
  • ½ Cup Kalamata Olives
  • ½ Cup Sun-Dried Tomatoes
  • 1 ½ oz. Red Onion – Rough Chopped
  • ½ Cup Feta Cheese – Crumbled
  • 4 oz. Peppered Salami – Cut into strips

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What you’ll need:

  • 1 cup dried quinoa
  • 1 large shallot, sliced
  • 4 large black radishes, trimmed and peeled
  • 2 cups sliced black globe grapes
  • 5+ tablespoons olive oil, divided
  • 1 1/2 teaspoons sea salt, divided
  • zest of 1 lemon, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup flat leaf parsley, minced

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  • 1 pint whole milk yogurt
  • 1 cup high-quality mayonnaise or home-made mayonnaise
  • 3 tablespoons finely snipped fresh chives
  • 1 tablespoon fresh parsley or 2 tablespoons dried parsley
  • ¼ teaspoon chili powder
  • Salt to taste

Three-minute, Three Step Salad Dressing

  1. About one teaspoon of Dijon mustard ( use a fork)
  2. Add 2 ½ tablespoons of vinegar-wine, balsamic, or apple cider-to the mustard and mix well.
  3. In a thin stream, add ½ cup olive oil, all the while whisking the ingredients with the fork to form an emulsion between the oil and mustard mixture.

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