MealsFebruary-March 2013

Vinaigrette Salad Dressing


Homemade dressings are easy, less expensive and free of unnecessary ingredients. Vary seasonings to suit your palate.

cup balsamic or apple cider vinegar
2 tablespoons raw sauerkraut juice or kombucha
teaspoon Dijon-style mustard
teaspoon honey
1 small shallot (or 1-2 garlic cloves), finely minced
1 cup olive oil
teaspoon dried oregano, basil or herbes de Provence
Salt and pepper, to taste

1. Whisk vinegar, sauerkraut juice, mustard, honey and shallot together. In a slow stream, blend in olive oil to create an emulsion. Add herb of choice, salt and pepper. Taste and adjust seasonings.

Each tablespoon contains 81 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 0g carbohydrate, 0g fiber, 0g protein.

Food coach and nutritional expert Sueson Vess is author of Special Eats Gluten and Dairy-Free Cooking. She splits her time between the Chicago area and the North Carolina sandhills.

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