Prep 5 mins
Cook 0 mins
Because of my stomach problems, indulging in oily salad dressings is not an option. Tonight i decided to end the bland salad and add some flavor without the oil and fat. This recipe is the perfect amount for 2 people and takes no time at all to make.
- Combine all ingredients into a jar with a lid.
- Put lid on jar and shake to combine.
I was impressed with the recipe while reading all the vinegars that you used, and then I hit, "artificial sweetener". In this day and age it's upsetting that people still consume dangerous chemicals like these in their diet, especially when you mention you have an upset stomach. Try a natural sweetener like agave, it will taste better and more importantly, it's better for your body and health! Good luck to you.
This was quite a delicious salad dressing, YoungOne16. I made a simple salad for lunch today and drizzled it over the fresh greens, and it was delicious. The quantity was enough for only one salad, maybe two small salads (but it might be that I tend to use more dressing than most others). It's quite zesty, and much lighter and crispier than heavily oil-based dressings purchased at the store. I think it would be superb with a touch of raspberry syrup, too. And I agree with the reviewer who said this would be a great meat marinade. Made for Spring 2014 Pick-A-Chef.
This dressing is fabulous. It's not only good for salad, but for a marinade for meat. Also, I cut up a cucumber in it and it's wonderful.