I finally made a dressing that I wanted to try for a while, it’s featured on http://www.theveganroad.com and it’s called is their zesty tahini oil free dressing.
Here’s the recipe:
I added more green onions then called for and I also added more garlic, but I think it’s best to stick to the recipe! Even though I had a lot of garlic onion flavor this dressing was awesome.
My plan is to go buy a big bag of super greens and just enjoy this dressing with it. Also, this dressing goes along way. Use a little and it’ll coat your food well.
It blended well in my Nutri bullet:
Today I added it to three diced boiled red potatoes, one can of colorful chickpeas and one diced pan fried (no oil) zucchini:
It was so good. This week my goal is to cut out added sugar.
Usually I drizzle extra virgin virgin olive oil, aged balsamic vinegar and a couple cranks of salt and pepper on the greens.
But since I’m trying to keep my work salads purely vegetarian this week, I thought I would up the ante on the salad dressing.
This was my concoction. I think it’s pretty good.
I made enough salad dressing here for about 3 to 4 salads. I’m not very generous with dressing.
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
A couple of shakes Worcestershire sauce
1 squeeze anchovy paste
Half teaspoon garlic pepper
Couple of cranks sea salt
2 dashes balsamic vinegar
1 teaspoon sour cream
Mix all together. Keep in fridge for up to 72 hours. Use on salad as dressing.
Do you make your own salad dressing? If so, what is your favorite?