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.

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!

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

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.


The DeL Sisters said...

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



Greetings from Southern California

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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.

Anonymous said...

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


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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