This salad dressing is versatile, nightshade free, keto/low carb friendly and can be used together with mayo, sour cream, or cream cheese to make fry sauce, veggie dip, or other condiment like substitutions. Can be used as a substitute for cole-slaw dressing.
Ingredients:
- 4 ounce Pumpkin Baby food (this is 1 “stage one” container)
- 1/4 to 1/2 cup Swerve granular
- 1/2 cup fresh EVO
- 1/4 minced yellow onion
- 1/4 cup cooked beets, minced
- 1 1/2 TBSP Old Bay seasoning
- 1 tsp celery salt
- 1/4 cup malt vinegar
- 1 TBSP lemon juice
Method:
Combine all ingredients inside blender until well mixed . Pour into clean salad jar. Refrigerate.
NOTES:
While this recipe, tastes great, it doesn’t “sit” well in the fridge. It begins to break down and needs to be re-blended. It is best used the same day it is created and/or tweaked with the addition of a stabilizer which i will be examining in future editions of this recipe! My planned first trial will be Soy Lecithin, which is used in vegan butter recipes to hold it together.
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