There is no end to what can go into a salad dressing, once you step outside the limited realm of Ranch/1000 Island/Italian/Blue Cheese. While these standard choices are good, especially when made vegan and healthy, there is so much more that can constitute a dressing or dip. Consider the case in point, "Lime-Cilantro Dressing" (page 103). This dressing was so good, I was using it on everything, including salad, steamed asparagus, wraps, as a topping for Mexican food, and putting a sour cream-like dollop on my chili. The base for this dressing is vegan yogurt, but since this can be hard to find, and it isn't always made with the purest ingredients, I opted to use homemade Tofu SourCream instead. Mixed into the yogurt (or sour cream) is fresh cilantro, fresh lime juice, a smidge of sugar, ground cumin, and cayenne. I also added a fresh clove of minced garlic, as it seemed to be begging for this, at least to someone like me who is kind of a garlic fanatic. I opted to pulse everything together in the blender to really infuse the flavors throughout, but the recipe just has you mixing all the ingredients together in a bowl. Although the notes mention this is best used on the same day it is made, I kept it around for a week with no deterioration of quality or flavor. Quite surprising to me, this recipe did not call for any added oil - a definite bonus!
Keeping it "McDougall Friendly" checklist:
ü No changes necessary! J