Italian Salad Dressing Calories & Nutrition Values
Italian salad dressing makes every salad taste Italian. Italian salad dressing's main ingredient is olive oil which its benefits have always known to our ancestors from the ancient time and counting. New studies have shown that olive oil is more awesome than what we thought. It is anti-inflammatory. Unlike other oils which are considered "added fat" and can result in inflammation, olive oil is just the opposite. Due to its high volume of polyphenols, Olive oil has anti-inflammatory benefits and may even lower the bad cholesterol. Perhaps one of the most strongest point of olive oil is that it has no cholesterol. It also has cardiovascular benefits as well as digestive, bon and cognitive benefits. Italian salad dressing is still a dressing and its high in calories. One serving of Italian Salad Dressing (3.5 oz / 100g) has 495 calories (495 calories from fat), 56g total fat (8.0g saturated fat), 356mg sodium, 46mg potassium and 1.9g total carbohydrates.Read More
12 oz (340g) Rotini Pasta 1 oz (30g) Fresh Parsley 1/5 oz (42g) Fresh Basil 12 oz (340g) Tomatoes 8 oz (227g) Mushrooms 1 Red Onion 1 Bell Pepper 2 oz (57g) Parmesan (Grated) 1 Cup Italian Salad Dressing Salt PREPARATIONS: 1- Mince the fresh parsley and basil. 2- Slice the tomatoes in half. 3- Dice the bell pepper and the onion. 4- Slice the mushrooms. DIRECTIONS: 1- Transfer the rotini pasta to a pot. 2- Add salt and enough boiling water to cover the pastas. 3- Boil the pasta for 12 to 15 minutes over medium heat or until tender. 4- Drain and rinse the pastas. 5- Combine the rotini pastas with minced parsley, basil, tomatoes, bell pepper, mushrooms, and onions. 6- Mix in parmesan cheese. 7- Pour a cup of Italian salad dressing and stir until well mixed.Read More
- 1 Cup All Purpose Flour
- 3 Tbsp Butter
- 2 Eggs
- 1/4 Tsp Saffron
- 1 Cup Sugar
- 1 Tbsp Rose Water
- Vegetable Oil
1- Soak the zafran (saffron) in boiling water for 30 minutes.
1- Add 1 cup sugar to a pot.
2- Add 1/2 cup water to the pot and mix.
3- Boil the mixture until thickened (or resembles syrup).
4- Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough, stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.
13- Place them in a colander for few minutes to drain.
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