Wednesday, March 2, 2011

Italian Salad Dressing

One of the most difficult things about having candida is the limitations in salad dressing. Your most natural thought is that salad is a safe option for candida, but if you dig deeper, you'll see that most dressings are full of no-no's like sugar, vinegar and dairy.

But be comforted! Your salads don't have to be plain lettuce. This is a fast and easy Italian style salad dressing with a zippy, vinaigrette-like flavor - without the sneaky ingredients.



RECIPE NOTES
The only thing to watch out for in this recipe is to make sure your dried spices are under 6 months old to avoid mold growth!

Ingredients:
¼ cup lemon juice
2 tsp. sea salt
2-3 cloves fresh garlic, pressed/minced
1 tsp. dried oregano
1 tsp. dried basil
¾ cup olive oil

Instructions:
Mix lemon juice, sea salt, garlic, oregano and basil. Gradually whisk in olive oil, until emulsified. If spices settle to the bottom, stir before serving.


8 comments:

The DeL Sisters said...

Mmm! This looks great. We are always looking for different salad dressings to try!

Esther

THE OLD GEEZER said...

Greetings from Southern California

I am your newest follower. I invite you to visit my blog and follow me if you want too.

God bless you :-)

~Ron

Savories of Life said...

Greeting from soem one who lived in Canada and now lives in the USA. Your recipe looks good and I will make it. I invite you to visit my blog and follow me.
Blessing.

Anonymous said...

How long can you keep this dressing in the fridge for?

Thanks.

Candida Cooking said...

Anonymous - That's a good question. I would probably not keep it longer than a week or two.

Janet said...

This is amazing! Thank you for posting. I'm having a salad with this dressing right now.

Michelle said...

Thank you for this delicious recipe. Made it tonight. Only made a half of a batch because I didn't have very much lemon. I also added a splash of apple cider vinegar. Yum! Hubby enjoyed, too!

dianna doran said...

It was way too salty for my taste. Next time I make it I'm going to try 1 ts. of sea salt instead of 2.

I love the ingredients though! Thank you!

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