The dressing MAKES any salad very special. I used to frequent a fine Italian restaurant than made a walnut and dill dressing. They used walnut oil and eventually changed to walnut flavored olive oil. Since I avoid oil, I made an oil-free version. I like it even better! I use orange juice and umeboshi plum vinegar as the base for the dressing. It' a special treat!
Prep Time5 minutesmins
Author: Snap Pea Sheep
Cost: 8
Ingredients
10Walnut halves
6TbspFresh orange juiceMay substitute lemon juice
4TbspUmeboshi Plum Vinegar
1/4Shallotsubstitute a slice of red onion
4StemsFresh dill
1/2TspGarlic Powder
1/2TspFlax seed (Optional)
Instructions
Wash dill and remove the stems. Chop fine. Add to salad dressing carafe.
Freshly squeeze one orange or lemon and add to the carafe.
Add the garlic powder and umeboshi plum vinegar to the carafe.
Finely chop the shallot and add it to the carafe.
Place the walnut halves in a baggie and use a rolling pin or potato masher to crush them. A canned item also works. Add finely crushed walnut to the carafe.
Add optional flax seed and allow to thicken. Blend salad dressing after the flax seed softened if you desire a creamier dressing.
Notes
This is a Snap Pea Sheep recipe.This is not a thick salad dressing but it is oil free. Personally I like it like this because it adds a texture to the salad. If you want a thicker dressing, you add a 1/4 tsp finely ground flax seed and allow it to thicken the liquid. You could also blend this dressing - with or without the flax to give it more of a thicker, creamy texture.I recommend using fresh dill in this dressing as dried dill tends to be a little bitter and metallic tasting. If you do not have dill you can try rosemary or Italian seasoning.