French Salad Dressing
Ingredients (as always, as organic as possible)
1 cup thin
flax oil (optional)
Ĺ cup apple cider vinegar
2/3 cup ketchup (our home made version with Organic Zero)
Juice of one lemon
1 Cup Organic Zero (actually, just under a cup) or
Erythritol or 2/3 Tsp
1 medium Sweet Onion
Celtic Sea Salt
1 pinch fresh crushed garlic (optional)
In a blender combine the lemon
juice, salt, onion (chopped), and Organic Zero/Erythritol. Blend on a low setting till
everything is blended together. Turn up the blenderís speed to
somewhere in the middle. (You can add the optional pinch of garlic
at this point). Add your coconut milk (and the variation: see below).
Editor's Note: the type of onion
you use is really up to you. The white onion is the most potent.
Then you have a red onion, yellow onion, and a sweet onion. For most
recipes that are sweet, the sweet onion is a nice addition. However,
some like their onions more potent. Additionally, a red onion
blended in will modify the color. It's really up to you.
Combine the ketchup and vinegar
(just easier to get all the ketchup into the blender without using a
spatula) into one container and add pouring slowly.
The dressing comes out creamy
with a slightly pink color and makes approximately one quart of
because you are health conscious, you have probably read about the
problems with buying extra virgin olive oil; that most of the time
you are being ripped off. This is why I can recommend getting your
olive oil (and apple cider vinegar) from Braggs.
They make quality products and you just cannot go wrong with them.
One variation of this is to add only a half cup of
thin coconut milk and a half cup of flax oil. Flax oil is not burned
off like most fats; your body uses it for a variety of processes and
every cell in your body needs it. When using flax oil, we are not
counting the calories.
In Minnesota we love mixing
French and Blue Cheese together, so you might want to try our
Cheese Dressing or just sprinkled blue cheese crumbles on top
when you serve the salad.
To learn more about the stevia we use and
recommend, go here: