SALAD DRESSINGS
Many of you have been unhappy with the āfat-freeā 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 ā 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 1Ā½ 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.Ā Process until smooth.
HONEY MUSTARD DRESSING
Preparation Time:Ā 5 minutes
Servings:Ā makes 1Ā¼ cups
Ā½ cup rice vinegar
Ā½ cup balsamic vinegar
1/3 cup honey (or date paste)
3 tablespoons Dijon mustard
freshly ground pepper to tasteĀ
Place all ingredients in a blender and process until smooth.