Low Cal French Salad Dressing
Low Carb, Low Fat, Low Calorie
Ingredients (as always, as organic as possible)
MCT Oil or
Macadamia Nut Oil
½ cup Apple Cider Vinegar
Xanthan Gum (1 tsp if you want extra thick)
2/3 cup Ketchup (links to our low
Juice of one lemon
2/3 cup Erythritol or ½ teaspoon Better Stevia
1 medium to large Sweet Onion
Celtic Sea Salt
1 pinch fresh crushed garlic (optional)
In all our recipes, we've discovered two new healthy substitutes. In
place of apple cider vinegar, we sometimes substitute
Coconut Vinegar. It's fermented, like apple cider vinegar, and
it contains many minerals and electrolytes. It's also slightly less
sour than apple cider vinegar. And instead of extra virgin olive
oil, we sometimes substitute MCT Oil or
Macadamia Nut Oil (both can be
found at the same link). This link will bring you to the most
inexpensive version we've found on the web. You can read about it
Macadamia Nut Oil ─
Healthier Than Olive Oil.
MCT Oil will not hang around in
your fat cells. Read about it here:
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. We purchase ours at
our local co-op. Find a place you trust and stick with them.
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 yellow onion is the most potent and
contains 11 times more flavonoids than
the Western White.
Shallots actually contain more antioxidant activity than any 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. This makes for
less scraping with a spatula to get everything out.
The dressing comes out creamy
with a slightly pink color and makes approximately one quart of
In Minnesota we love mixing
French and Blue Cheese together, so you might want to try our
Cheese Dressing too, or just
crumble some blue cheese over this dressing.