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Volume II
January 15, 2008


Simple Salad Dressing
By Bethany Booth

Making your own salad dressing is simple, delicious, and will save you from the added sugar and preservatives of store-bought brands.

Try one of these easy recipes or follow the basic acid (such as vinegar or citrus) to olive oil ratio of 1:3 and invent a dressing all your own.

Creamy Poppy Seed Dressing
Low fat and delectable on fresh fruit or baby spinach leaves.

cup fat-free Miracle Whip or other salad dressing
cup milk
cup sugar
2 tablespoons distilled white vinegar
1 tablespoon poppy seeds

Whisk ingredients together until well blended. Refrigerate until ready to serve.


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Lime Ginger Dressing
Sugar free way to season seafood or fruit.

cup lime juice
teaspoon lime zest
cup olive oil
cup honey
teaspoon cumin
1 teaspoon ground ginger
teaspoon salt

Whisk all ingredients thoroughly until combined. Refrigerate until ready to serve.


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Asian Peanut Dressing
Appetizing over cabbage, rice, noodles, or lettuce wraps.

cup canola oil
1 teaspoon peanut butter, melted
6 tablespoons rice wine vinegar
5 green onions, thinly sliced
cup chopped peanuts
cup sesame seeds, toasted
cup sugar
2 teaspoons salt

Combine all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until ready to serve.


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Always dress salads just before serving to prevent ingredients from getting soggy. Most fresh dressings will keep in the refrigerator for at least 4-5 days. So make extra tonight and save some for lunch tomorrow.

bethany@dvo.com




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