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Vinegar free Salad dressings
8 Answers
I've just found out through a blood test that I've got some intolerances - one of them is vinegar and I'm having problems finding a suitable salad dressing. Anyone know of one that can be bought or any suitable recipes??
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Answers
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Tomato Herb Dressing
1 1/2 cups low-sodium tomato juice
1/4 cup chopped onion
2 tablespoons chopped green pepper
3 teaspoons sugar
2 teaspoons lemon juice
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
3/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon celery seed
1 tablespoon canola oil
Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.
Metric:
355 ml low-sodium tomato juice
40 g chopped onion
20 g chopped green pepper
10 g sugar
10 ml lemon juice
6 g garlic salt
5 ml Worcestershire sauce
1 g dried basil
0.2 g dried marjoram
0.4 g dried savory
0.5 g celery seed
15 ml canola oil
Green Goddess
1/2 cup evaporated milk
1/4 cup chopped green onion
2 tablespoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/4 cup chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried tarragon
In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.
Metric:
120 ml evaporated milk
25 g chopped green onion
30 ml lemon juice
5 g anchovy paste
3 g salt
3 ml vegetable oil
15 g chopped fresh parsley
1 clove garlic, crushed
2 g dried tarragon
1 1/2 cups low-sodium tomato juice
1/4 cup chopped onion
2 tablespoons chopped green pepper
3 teaspoons sugar
2 teaspoons lemon juice
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
3/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon celery seed
1 tablespoon canola oil
Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.
Metric:
355 ml low-sodium tomato juice
40 g chopped onion
20 g chopped green pepper
10 g sugar
10 ml lemon juice
6 g garlic salt
5 ml Worcestershire sauce
1 g dried basil
0.2 g dried marjoram
0.4 g dried savory
0.5 g celery seed
15 ml canola oil
Green Goddess
1/2 cup evaporated milk
1/4 cup chopped green onion
2 tablespoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/4 cup chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried tarragon
In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.
Metric:
120 ml evaporated milk
25 g chopped green onion
30 ml lemon juice
5 g anchovy paste
3 g salt
3 ml vegetable oil
15 g chopped fresh parsley
1 clove garlic, crushed
2 g dried tarragon
Avocado Dressing
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
Metric:
1 avocado - peeled, pitted and diced
115 g sour cream
70 g crumbled blue cheese
110 g cottage cheese
15 ml lemon juice
5 ml Worcestershire sauce
5 ml onion salt
1 g garlic powder
salt and pepper to taste
Creamy French Dressing
Monika Rahn
2 teaspoons cornstarch
1/2 cup water
1/2 cup lemon juice
1/2 cup ketchup
1/3 cup sugar
2 tablespoons chopped onion
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup canola oil
In a small saucepan, combine the cornstarch and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, combine the lemon juice, ketchup, sugar, onion, Worcestershire sauce, salt, mustard, onion powder and garlic powder; cover and process until smooth. While processing, gradually add oil in a steady stream. Process until thickened. Transfer to a bowl; stir in cornstarch mixture. Cover and store in the refrigerator.
Metric:
5 g cornstarch
120 ml water
120 ml lemon juice
120 ml ketchup
65 g sugar
20 g chopped onion
8 ml
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
Metric:
1 avocado - peeled, pitted and diced
115 g sour cream
70 g crumbled blue cheese
110 g cottage cheese
15 ml lemon juice
5 ml Worcestershire sauce
5 ml onion salt
1 g garlic powder
salt and pepper to taste
Creamy French Dressing
Monika Rahn
2 teaspoons cornstarch
1/2 cup water
1/2 cup lemon juice
1/2 cup ketchup
1/3 cup sugar
2 tablespoons chopped onion
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup canola oil
In a small saucepan, combine the cornstarch and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, combine the lemon juice, ketchup, sugar, onion, Worcestershire sauce, salt, mustard, onion powder and garlic powder; cover and process until smooth. While processing, gradually add oil in a steady stream. Process until thickened. Transfer to a bowl; stir in cornstarch mixture. Cover and store in the refrigerator.
Metric:
5 g cornstarch
120 ml water
120 ml lemon juice
120 ml ketchup
65 g sugar
20 g chopped onion
8 ml
This is one of my favorites. Some of the Pico de Gallo, some guacamole and some sour cream on top of a salad is wonderful!
Pico de Gallo
118.30 ml chopped onions
1.00 jalapeno pepper
4.00 whole fresh tomatoes (diced)
118.30 ml minced cilantro
0.50 lime, juice of
Mix all ingredients together in large glass bowl.
Let stand covered in refrigerator for 2 hours to meld flavors.
Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.
Pico de Gallo
118.30 ml chopped onions
1.00 jalapeno pepper
4.00 whole fresh tomatoes (diced)
118.30 ml minced cilantro
0.50 lime, juice of
Mix all ingredients together in large glass bowl.
Let stand covered in refrigerator for 2 hours to meld flavors.
Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.
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