I love salad
dressing, and if you have a pretty good blender on hand, the endless possibilities
of ingredients guarantee a never ending adventure. Anything goes, really, it’s
all about what flavors you like, and what a particular dressing will taste best
on. The “Carrot-Ginger Dressing”, page 100, is a good example of using fresh ingredients
to whip up a zesty dressing that is good on any raw vegetable salad you can
imagine. You might have all the ingredients on hand already – carrots, ginger,
orange juice, vinegar, soy sauce, and mirin. The recipe also includes 2 tablespoons
of oil, but I left that out altogether, adding a little bit of water as needed
while blending to obtain the right consistency. I used it on tossed green salad
made from dark leafy green lettuces, a great combination.
“McDougall Friendly” check list:
Omit the oil, and if
necessary, add a little water to obtain desired consistency.