Creamy French Salad Dressing
I have several renditions of French dressing because it was one of my favorites. I keep trying different ways to make it. This version is creamier because of the coconut yogurt. I really like this. The texture is creamier, the color is not neon and it has no oil.
Print Recipe
Ingredients
- 3 OZ Organic unsweetened applesauce
- 1/4 Cup Umeboshi Plum vinegar Rice vinegar works too
- 2 TBSP Lemon juice
- 1 TBSP Dijon mustard
- 1/4 Cup Coconut milk yogurt (unsweet, not plain) I use So Delicious unsweetened
- 1 Tsp Hungarian paprika Any paprika works
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
Instructions
- If the applesauce is smooth enough, add all ingredients to a dressing carafe. Otherwise put everything in a blender except the yogurt and blend for 2 minutes. If you blend the yogurt it will lose it's creaminess.
- Mix in the yogurt and put your blend into your favorite salad dressing bottle.
- Add salt and pepper to your taste. I recommend white pepper. If you used Umeboshi plum vinegar, you do not need to add salt.
- This salad dressing is good for a week. Chill it or use it right away over your favorite salad ingredients.
Notes
A Snap Pea Sheep recipe
Stir in some sweet pickle and add 1 TBSP of tomato paste to make Thousand Island dressing.
