Thursday, November 15, 2012

tomato salad dressing



I eat a big salad almost every day for lunch and this 'no oil' thing has been kind of rough when making a salad dressing. Mostly, I have just cut way down. But on this day I was determined to come up with something. I really didn't know how this would turn out, but I was pretty excited with the result. I made it another time, using basil instead of fennel.

1/2 tomato, or a small tomato
2 scallions, using the white and part of the green
1/8 tsp fennel seed
scant 1/2 tsp salt
1/2 tsp maple syrup
1 T sherry vinegar
1 T water

Blend the fennel seeds first, then add everything else to a blender, I used my bullet for this, and I left some of the tomato chunky. Served over greens, broccoli, cucumber, shredded carrot, chopped apple, with a dollop of hummus (oil free), delicious.
This is enough dressing for one salad.



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