Salad. Once in my top 3 “hate foods” list – but with some experimentation and compromise – I have become a (selective) fan!
The first step was finding a dressing that I liked – and not store-bought either!
Note: Store bought dressings typically include all kind of extra ingredients that are NOT necessary – I tried to retrieve the ingredients list for ANY kraft salad dressings as an example – but apparently it’s a big secret!
I was at least able to retrieve the nutritional facts for “Kraft Zesty Italian Salad Dressing” – and its not pretty.
A bunch of saturated fat and 21% of your daily sodium intake – and 0% of commonly required vitamins + minerals.
And you thought you were doing yourself a favor. (and by the way – F**k Kraft and its subsidiaries! They are all about the GMOs and are paying to fight GMO labeling! BOOOOOO!)
Now that you have come into the light – try this recipe! It’s easy, quick, lasts about a week.
Also, an opportunity to use some frozen lemon – Check you why you should freeze your lemons here!
Apple Cider Vinegar Dressing
- 4 tbsp olive oil
- 3 tbsp Nutritional Yeast
- 2 tbsp raw apple cider vinegar (I use Bragg’s)
- 2 tsb frozen lemon (this is optional! I have made it without lemon and it is still very tasty!)
- Himalayan Pink Sea Salt (to taste – but be careful!)
- Pepper to taste (I added both cayenne + cracked black pepper)
- A dash of cinnamon
- Find yourself a nice jar or airtight container
- Add all ingredients
- Shake before use
This recipes yields enough for about 5 salads or so – depending on how “dressy” you like your salad. 😉
The salad in the photo’s recipe will be featured in a future post. 🙂
Recipe derived from fermentedfoodlab.com
Originally posted September 18/15.