Wednesday, November 23, 2016

Make Your Own Allergy Friendly Salad Dressings

Finding allergy friendly salad dressing can be a pain. Making your own is not only quite easy, but frugal.  I discovered these salad dressings and adapted them to make them allergy-friendly. Put any of these in a jar, shake and store for up to 3 days. You could also freeze it in ice cube trays and take it out as needed.

Dairy Free Ranch

Makes 3 to 4 tablespoons, enough to dress 1 salad

2 tablespoons milk substitute
1 tablespoon egg-less mayonnaise like Veganaise or make your own
Salt and freshly ground black pepper
1/2 teaspoon rice vinegar, optional
1/4 teaspoon garlic powder, optional 
1 to 3 teaspoons finely chopped fresh chives, mint, and/or Italian parsley, optional

Italian Salad Dressing

Makes 1 1/2 cups (using 2-4 tablespoons per salad)
(NOTE: I would sub pomegranate juice for the vinegars)
1 cup neutral salad oil, such as canola or grapeseed
1/4 cup white wine vinegar 
2 tablespoons red wine vinegar 
1 large garlic clove, pressed
2 tablespoons finely chopped shallots
2 tablespoons finely chopped red bell pepper
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
Pinch of red pepper flakes
Freshly ground black pepper, to taste

Eggless Caesar Dressing

Makes 1 cup
salt to taste
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1/4 cup lemon juice or pomegranate juice
2 tablespoons sherry or red wine vinegar ( would omit this)
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
2 TBS eggless Mayo such as Veganaise

Balsamic Vinaigrette

Makes about 1 cup
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

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