Why oil free? Does it still taste good?
Yes, it does.
We like having a variety of options. If we feel like we need to cut down on calories then we have recipes like this one. Free of the added calories and fats from the oil, but FULL of flavor. Plus, you may notice we have some chopped avocado in our salad. So we are consciously keeping our "fats" down. (We'll share more dressings and dips through out this summer).
Here is some reasons we try to make our own.
Store bought salad dressings are often high in calories and "bad" fats. Full of preservatives and chemicals to extend their shelf life. Some use poor quality or cheap ingredients since they need to make it in mass quantities. Even "artificial" flavorings.
By making your own, you will have a fresh, trans-fat, preservative and chemical free dressing. In most cases, made with homegrown ingredients.
Another plus? It is usually lower in calories!
Sounds good? Well, let's make this!
This recipe literally takes longer to collect the ingredients than to make.
Place everything into your bowl, and whisk it up until it's completely combined and smooth!
We like to pour it into an airtight container and place it in the fridge for at least 30 minutes. This way, the flavors can meld together.
When you are ready to use, just give a good shake and pour!
Wow! That was easy. Time to make that salad and take advantage of this fresh and delicious dressing.
By whisking this up for several minutes to make sure everything is well combined, you are also adding air and increasing the volume. (This should stay fresh up to 2 weeks in the fridge, but honestly, we seem to always eat it before we truly know for sure).
This makes almost 1 full cup/250 ml for the complete recipe.
We broke it down to 8 servings of two tablespoons each.
Each serving contains,