French Salad Dressing #2
Ingredients (as always, as organic as possible)
1 cup Cottage Cheese (low fat)
Flax Oil (anywhere from 1/3 cup to 1/2 cup; we prefer the
version with DHA)
Ĺ cup apple cider vinegar
2/3 cup ketchup (our home made version with Organic Zero)
Juice of one lemon
1 Cup Organic Zero (just under a cup) or
Erythritol or 2/3 Tsp
1 medium Sweet Onion (or Red Onion)
Celtic Sea Salt
1 pinch fresh crushed garlic (optional)
The reason for this option is this: blending cottage cheese
with flax oil makes the flax oil water soluble thus more bioavailable (and quicker into your blood stream). We learned this
from Johanna Budwig.
One Note on Erythritol:
it does not blend easily, so when you get it home, the first thing
you should do is put it into a blender and grind it into a powder.
This will help it blend into your sauces.
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 the cottage cheese.
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
Finally, when all is blended up, "stir" in the
flax oil. Flax oil is a very unstable and delicate. I don't like
blending it at high speeds. So, just a short burst to spread
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: Better Stevia.