Talin’s Delicious Salad Dressing – Say Goodbye to Creamy!

Hello everyone,

I have started to eat really healthy for the past month and I am experimenting a lot in the kitchen about alternative and healthy ways to eat your food. Now some salads even though they are loaded with Veggies, can sometimes have many calories because of the dressing you put onto your salad. It plays a big part in promoting healthy eating. So, I came up with my very own dressing which is loaded with flavour, No calories and it kicks your salad up a few notches. Not just a notch. Just like Chef Emiral Lagasse would say.  Now it depends on how much Salad you are making, so eyeball how much of the ingredients below as to the quantity. Like say you have more than 5 people to feed or as desired or as you go, but here are my measurements.

Now without further due, here is my flavorful dressing.

Ingredients you will need to mix in separate bowl before adding to your garden salad:

Dry Ingredients:

1 tsp — Ground sumach Sumac (like a purplish/reddish powder)

1 tsp — of Salt

1 tsp — Black Pepper or Cracked Black Pepper.

1 tbsp — Ground Dried Mint

1 tsp — Ground and Chopped Parsley Flakes (You can find it in your spice aisle at the grocery store)

Pinch — of Cinnamon with the tip of your fingers.  Not too much!

half tsp — of Ground Ginger

Liquid Ingredients:

2 — Fresh Lemons — Make sure the skin is bright yellow as we will use some to zest about 1 tbsp worth of zest, maybe just a bit more than cut it in half and squeeze both Lemons well. Make sure you roll it a few times on your counter or cutting board to activate the juices inside and it will be easier to squeeze out with your Lemon squeeze.

3 tbsp — Olive Oil

3 tbsp — of Pure White Vinegar

1 Lime — Squeezed both sides and cut in half — Follow the same concept as Lemon but without Zesting it.

—– **NOTE** You can play around with the quantity and depending how small or big your salad is, make it according to the number amount of servings.

To Prepare:

Mix all the Liquid ingredients first, then as you go, add each dry ingredient separately into the mix and keep mixing it with your tbsp and then let your salad dressing sit for about 10 to 15 minutes until the dry ingredients have settled with Liquid ingredients because you want to let them incorporate with each other. Do not add it into the salad until after you let it sit. meanwhile you wait for the dressing to settle, set the table, do the dishes you took out to make your lunch or dinner so less washing of dishes later and you can get things done quicker after, then by the time you do all that, it will settle in, then you mix it well into the salad, and there you have it. Talin’s Salad Dressing. .


Bon apetit!

Talin’s Biscotti With Fennel and Slivered Almonds

Hello! Today I want to write a recipe and it is my Biscoti With Fennel and Slivered Almonds.

What you will need:

4 Large Eggs

2 and a half cups of flour

2 teaspoons of baking powder

1 teaspoon of vanilla extract

a little more than half of canola oil

half a cup of slivered almonds

2 tablespoons of fennel

1 cup sugar.


How to Prepare:

Take out a cake mixer beat the eggs really well, then put in the oil, then vanilla….

then you put in the baking powder, flour, sugar, and fennel…

after you stop the machine, put in the slivered almonds


preheat the oven to 350 degrees — then with parchment paper, make sure the biscotti is about an inch and a half thick and a little long. should make about 4 pieces.

then you put it in the oven and make sure it turns golden brown on top. take it out of the oven and keep the oven on, and then let it cool for a few minutes, then cut them up into bite sized pieces or how biscotti’s are cut and then put them back in the oven and wait til the inside gets golden brown and there you have it. BISCOTTI 🙂