French Dressing
As a kid we used Wishbone French or Italian dressing on our salads which we pretty much had every day. My mom always started our meal with a salad! Well I don't know exactly what is in the bottled dressings but I haven't used them in years. I missed French dressing though because I used it other ways. This is my rendition!
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Ingredients
- 1/4 Cup Champagne and Apple cider Vinegar or Umeboshi Plum vinegar Equal parts
- 1 Juice of one lemon About 4 TBSP
- 3 OZ Apple sauce or carrot puree I use a 3.2 OZ pouch of applesauce
- 2 TBSP Honey Or sweetener of choice
- 2 Cloves Garlic Minced
- 1 TBSP Dijon mustard
- 1/2 TSP Onion Powder
- 1/4 TSP Himalayan salt To taste
- 4 OZ Drained jar of pimentos, peppadews or roasted red bell pepper
Instructions
- Add ingredients to a blender and blend on low until smooth and creamy.
Notes
This is a Snap Pea Sheep recipe
Apple Sauce or vegetable puree is a way to give a little heft and sweetness to a salad dressing. Apple sauce can be a little grainy though which is why I put it in the blender.
All recipes for French dressing that I have found call for paprika in varying degrees. Well I liked the flavor but I did not like the color that it became. For that reason I substituted the pimento or peppadews.
Worcestershire is an optional ingredient. I don't think it needs it and sometimes use a little tamari or Umeboshi plum vinegar instead. The vinegar imparts of lovely color. If using these you may want to reduce the salt in the recipe.
