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.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Lunch
Cuisine: American, French
Servings: 4people
Ingredients
3OZOrganic unsweetened applesauce
1/4CupUmeboshi Plum vinegarRice vinegar works too
2TBSPLemon juice
1TBSPDijon mustard
1/4CupCoconut milk yogurt (unsweet, not plain)I use So Delicious unsweetened
1TspHungarian paprikaAny paprika works
1/2TspGarlic powder
1/2 TspOnion 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 recipeStir in some sweet pickle and add 1 TBSP of tomato paste to make Thousand Island dressing.