Skip to main content

3:2:1 Dressing


This is the easiest dressing to make.  Conveniently, you can use whatever oil, sour ingredients and sweetener you have in your cupboard.  The variations are endless.  You can scale up or down easily by varying the measuring vessel.   It can be used to greens, tofu, noodles, beans, yams, or poke bowls.



Ingredients:

3 spoons oil 

2 spoons vinegar

1 spoon sweetener


Shake in small lidded jar or whisk in a small bowl.

Enjoy with many foods!


8 Healthy Salad Dressing Recipes You Should Make at Home | Wholefully





Oil options: Sour options: Sweetener options:

vegetable oil white vinegar white or brown sugar

sesame oil balsamic vinegar honey

sour cream fresh lemon juice maple syrup

mayonnaise fresh lime juice sugar substitute

warmed up bacon fat rice vinegar agave


Other variations:

Add a bit of mustard to change the flavour and to emulsify your dressing and make it thicker.

Feel free to vary the flavour with the addition of herbs and spices.

BNH logo-Medium.tif from Anna Brisco, dietitian and chef
Labels:

Comments

Post a Comment

Popular posts from this blog

Watermelon Salad with Mint and Feta

Yummy!  Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients  Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.  Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.  Enjoy! www.loveandlemons.co
Post a Comment
Read more

Janice's Brazillian Cheese Puffs: pão-de-queijo

        yield: 12 Ingredients: 2 eggs ⅓ cup vegetable oil ¾ cup whole milk 1 tsp salt ½ cup mozzarella cheese (or mix of mozzarella and parmesan, cheddar, gouda or other melting cheese) 2 ½ cups polvilho doce (Brazilian sweet manioc starch) or tapioca starch 1 tsp baking powder Directions: Oil muffin tins to hold 12 queijos. Preheat oven to 435° F. Beat eggs, oil, milk, salt and cheese together in a blender. Add ½ cup of polvilho doce (starch) at a time to the egg mixture and beat well after each addition.  Use a rubber spatula to scrape the sides if necessary. Add baking powder and pulse 2 to 3 times to mix well. Divide mixture among muffin cups, filling them about half way.  The dough expands a lot when baking. Bake until puffed and golden brown. Serve hot. Enjoy! Janice Fung’s recipe
Post a Comment
Read more

Tsukenmono Salad

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.  
Post a Comment
Read more