French Dressing Recipe

First Do No Harm

Super Creamy French Salad Dressing

Ingredients (as always, as organic as possible)

1 cup thin coconut milk
½ 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)
1 medium Sweet Onion
2 teaspoons Celtic Sea Salt® Brand

1 pinch fresh crushed garlic (optional)

In a blender combine the lemon juice, salt, onion (chopped), and honey. Blend on a low setting till everything is blended together. Turn up the blender’s speed to somewhere in the middle. (You can add the optional pinch of garlic at this point).

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 into one container. Then, add both the ketchup/vinegar concoction and the olive oil at the same time, pouring slowly.

The dressing comes out creamy with a slightly pink color and makes approximately one quart of dressing.

Like our Blue Cheese Dressing recipe, this has to sit for a while, or the flavor of the olive oil is just too strong. About two days is all that is needed, but shake daily (let the ingredients get to know each other).

In Minnesota we love mixing French and Blue Cheese together, so you might want to try our Blue Cheese Dressing too.

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