In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Healthy Salad Dressings: More Delicious and Easier to Make than You Think (Includes 2 recipes)

By Betsy Berthin RD, LD

JewishWorldReview.com | There was a time when salads were assumed to be healthy, low fat and nutritious. Well, those days are over (for the most part). Salads are triple, if not quadruple, the size they once were, thanks to the steady supersizing of salad plates and bowls. Bigger salads call for bigger helpings of salad dressing. And if you didn't know this already, salad dressings are often loaded with fat and calories.

The main ingredient of a vinaigrette is oil, and the main ingredient of a creamy dressing is mayonnaise, heavy cream or eggs. All oils have 120 calories and 14 grams of fat per tablespoon, and mayo has about 90 calories and 10 grams of fat per tablespoon. Sure, good oils like olive oil contain good fats, but calories are still calories. Heavy cream and eggs rank pretty high in fats and calories as well.

Large dinner salads can easily clear 5 tablespoons of dressing and go as high as 10 tablespoons. If you haven't already done the math, you may be averaging 500 calories and 50 grams of fat. This, of course, is dressing alone. Once cheese, avocado, kosher bacon bits, fried wontons, croutons and processed meats are added, it's not unheard of to have a salad closing in on 1000 calories.

Making healthy substitutions to your salad dressing is not as challenging as it may seem. In fact, it's rather easy. Here are some tips:

  • Vinaigrettes: Herbs (dill, chives, rosemary), spices, garlic, and shallots help add flavor to any salad dressing. Red or white wine vinegar, lemon or orange juice (really any citrus), and chicken or vegetable stock are low fat and take the place of excess oils when making a vinaigrette. Mustards like Dijon can also replace a portion of oil as well as add thickness to the dressing. On the same note, rice wine vinegar and soy sauce can replace a large portion of the oil in Asian vinaigrettes. (I recommend sesame oil for that extra Asian punch -- and because it is so flavorful, much less is needed.)

    Classic vinaigrettes generally contain a 3-to-1 or 4-to-1 ratio of oil to vinegar. Using some of the ingredients mentioned above, you can bring those numbers closer parity, yielding a healthier and more flavorful dressing.

  • Creamy Dressings: Tofu might not seem like an obvious substitution choice, but pureed in the blender it's a perfect base for a creamy dressing. Tofu is also a great source of protein and calcium, both not found in large quantities in salads. Low-fat sour cream and low fat plain yogurts also make good substitutions for creamy dressings like Russian.

It's hard to beat your own homemade salad dressing. Sure, low-fat versions of the fatty standards are available, but they're mostly filled with sugars, less than desirable oils, and a plethora of ingredients you probably can't pronounce. The key is to reduce the high calorie and fat ingredients, and bump up ingredients that add flavor and texture.


MAKES: 1 cup

  • 6 oz. tofu (firm)
  • 3 tablespoons miso
  • 1 tablespoon mirin
  • 2 teaspoons light soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons Asian sesame oil
  • 3 tablespoons vegetable stock/broth
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon sesame seeds

Combine all ingredients in a blender and puree until smooth. May need to add additional stock to make dressing pourable.

Correct dressing by adding soy sauce or rice wine vinegar to taste.

Per tablespoon: 29 calories, 2 grams protein, 2 grams fat, 2 grams carbohydrates, 162 mg sodium, 0 mg cholesterol


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  • 3 tablespoons orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Ground pepper

Combine all ingredients in a non-reactive bowl.

Whisk until ingredients are mixed.

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Betsy Berthin, R.D. is a registered dietician and nutritional consultant based in Miami.

© 2014, Betsy BERTHIN. Distributed by Tribune Media Services Inc.