Kathy Pollard

The taste of this familiar dressing comes from the seasoning. When we allow our tastebuds to get used to the flavors of spices without a film of fat, they pop!

Included here are many oil substitutes to use in adapting any favorite dressing or sauce

Ingredients:

• 1 cup oil substitute*
• 1/4 cup red wine vinegar
• 1 Tbsp Dijon-style prepared mustard
• 1/2 Tbsp mild sweetener/3 soaked dates (in water)
• 1-2 cloves garlic, crushed
• 1 tsp salt or herbal shaker like Dash or Spike
• 1 tsp dried basil or Italian seasoning
• 1/4 tsp paprika
• pepper to taste

 
* Oil substitutes:

• Avocado
• 1 can drained artichoke hearts, packed in WATER!
• 1 T ground flax seeds mixed with 1/3 C water
• 1 ½ tsp arrowroot mixed with 1 cup cold water, whisked, then gently heated in a pan until just boiled.
• Unsweetened soymilk or other plant milk, if you want a creamy-ish replacement
• Dried Mustard or Paprika

Instructions:

Whiz everything together in blender or food processor.