rants & recipes

Summer means salad weather here. Nice not to have to heat up the kitchen, cooking supper. Also salads are a great way to bump up your consumption of leafy greens, which are so incredibly healthy for us. This summer, I found some Organic Ville salad dressings - vegan, gluten-free, tasty. And not exactly cheap. This weekend, I finally decided to have a go at making my own salad dressings. Couldn't be easier or faster. And a lot less expensive than store-bought. As made, by weights, the Dijon has approximately 65 calories per 1.5 tablespoons and the French has approximately 85 calories for the same size serving. Next time I make either, I plan to make them just a touch sweeter and maybe try white vinegar.

Dijon Vinaigrette:

• 42 grams agave
• 60 grams dijon mustard
• 80 grams canola oil
• 60 grams apple cider vinegar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp tumeric
• 1/2 tsp black peppel
• 1 tsp dried tarragon

French

• 160 grams canola oil
• 135 grams ketchup
• 65 grams apple cider vinegar
• 1 tsp lemon juice
• 15 grams vegan mayo
• 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 50 grams sugar

1. Combine ingredients in a jar suitable for your immersion blender.
2. Mix until emulsified.
3. Refrigerate.