SALAD DRESSINGS
Many of you have been unhappy with the “fat-free” salad dressings that you purchased in the supermarket or natural food store, either because of the flavor or the sodium content. During the 10-day McDougall Program in Santa Rosa, California our chefs make many delicious salad dressings – loved by everyone. Any of these may be prepared ahead of time and kept in the refrigerator for about a week.
BERRY VINAIGRETTE
Preparation Time: 5 minutes
Servings: makes 1½ cups
2 cups fresh or frozen strawberries or raspberries
4 tablespoons red wine vinegar
2 teaspoons honey (or date paste)
freshly ground pepper to taste
Place all ingredients in a food processor or blender. Process until smooth.
HONEY MUSTARD DRESSING
Preparation Time: 5 minutes
Servings: makes 1¼ cups
½ cup rice vinegar
½ cup balsamic vinegar
1/3 cup honey (or date paste)
3 tablespoons Dijon mustard
freshly ground pepper to taste
Place all ingredients in a blender and process until smooth.