Ingredients
1 teaspoon
Oil
1 TBLspoon
Water
2
teaspoon Vinegar
1
teaspoon Spices
Optional
1 teaspoon
Fat-free Sugar-free dressing
A portion
of protein
A liberal
dose of imagination is always a good ingredient!
Directions
Whisk
together a choice of Oil, Vinegar, Spices and Water, adding a portion of
protein or fat-free dressing as you like.
Experiment and enjoy. There’s no
reason to become bored with your salad or its dressing!
Abstinent Measuring
2 TBLSpoon = 1 Salad Dressing. Include protein if used.
Note
OIL:
Monday use olive oil, Tuesday use mayonnaise, Wednesday use sesame oil,
Thursday use safflower oil, Friday use peanut oil, Saturday use hazelnut oil,
Sunday use walnut oil
VINEGAR: cider
vinegar, brown rice vinegar, white vinegar, red wine vinegar, tarragon vinegar,
white wine vinegar, champagne vinegar…
SPICES:
blends of Italian, Chinese, Cajun, Garden mix, pepper mix, Creole mix,
sweetened (artificial sweetener) blends with ginger and orange rind… try adding
a fresh herb like cilantro, basil, dill, oregano or grating in a vegetable you
don’t usually put in your salads like celery root, beets, turnips or rutabaga.
INCORPORATING
PART OF THE PROTEIN: buttermilk, yogurt, cottage cheese, feta, blue
cheese, Parmesan, Romano, other shredded cheeses are all fair game in small
doses.
*contribution from Area
II Cookbook 2004
No comments:
Post a Comment