I tried to eat a big salad every day, and although I did not fully succeed, especially in my recent trip for spring break, I would be able to eat as much as me if I was stuck with the same boring salad sauce day after day. I can drizzle my Special salad with dressing for about a week, maybe two, before bored and need for a change.
Recently, I have been in creamy dressings as I do with a combination of plain white balsamic vinegar and soy milk. Vinegar causes milk soy Cailler, resulting in what I call the buttermilk effect. Then I mixed in some seasonings I am craving this day here (smoked paprika is probably my favorite) with a few seeds chia, which thicken the dressing and help to cling to the Salad Greens.
A few days ago salad boredom led me to examine in my cabinet spices for something that I had not yet made a dressing, and the small pot of pink peppercorns practically jumped in my hand. Pink pepper grains, if you have not used previously, are much softer and softer than the grains of pepper black or white, probably because they are not actually pepper at all, but tiny dried berries. They have a layer external paper and easily crushed with a mortar and pestle, but get all sort of thrust in a pepper mill (I tried and it doesn't work). They are sweet you can eat on the pot without getting red in the face, although they build in a modest heat if you eat lots of them.
Which leads me to a last warning about this salad dressing: it is not for the shy spices among you. When combined with black and white pepper, pink pepper fruity grain becomes more assertive, and although a full salad this sauce will have you breathing down gallons of water, you will feel a pleasant (for some of us) to accumulate heat. I used a teaspoon full of pink pepper grains, but if you're concerned that it might be too spicy, I recommend from the lesser amount-and permanently reduce the amounts of black and white pepper, which are the real heat balance.
plain 1/2 cup unsweetened balsamic blank 1/3 cup milk soy (or rice vinegar) 1 clove of garlic 1/2 - 1 teaspoon pink pepper grains, crushed after measuring spoon 1/4 teaspoons freshly ground black pepper 1/8 tsp ground white pepper 1/2 spoon coffee onion powder 1/2 spoon coffee salt (or to taste) 1/2 teaspoon chia seeds (or ground flaxseed) place all ingredients in a blender and process until smooth. Refrigerate for at least 1/2 hour or until the sauce has thickened. Stir well before use.Time (duration) of cooking: 5number of portions (yield): 7Nutrition (by 2 tablespoons): 20 calories, 3 calories from fat, less than 1 g total fat, 0 mg cholesterol, 171.3 mg, potassium 41.6 mg, carbohydrates 3 g, sodium less than fiber 1 g, 2 g sugar less than 1 g protein0.3 point.
Copyright © Susan neighbour 2011. All rights reserved. Please do not repost recipes or photos of other Web sites.
…Check some of these low fat dressings:
Marked as: CORE -eat-living, gluten-free
No comments:
Post a Comment