This dressing is great on a grain-based salad as well – such as quinoa with vegetables.
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I must admit that salad dressing is my big “frustration” with this program. I have come up with one salad dressing that I really do like … it’s “creamy” and just “rich” enough to satisfy, plus it’s a welcome change from vinegar.
I’ve discovered that I really like raspberry dressing, but most of the fatfree ones in the grocery store have too much sugar. I found this recipe and have been experimenting with cutting down on the calories by decreasing the apple juice concentrate.
This is my lower-fat, vegan version of Annie’s Gingerly Vinaigrette (which contains honey). I’ve used ground flax seeds to thicken it–as well as add essential Omega 3’s.
Good on salad, avocado or jacket potatoes. You may want to add seasonings to taste.
4 tsp. Ground coriander
1 tsp. Pepper…
1 T tamari soy sauce
1 teas dark sesame oil…
¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…
1/2 cup TVP granules
1 tablespoon liquid smoke flavoring — (1 to 2 tablespoons)…
This is the sauce used in my Pasta Primavera recipe. In addition to being great with pasta, it makes a delicious sauce for steamed vegetables or baked potatoes–or both! –SusanV
4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion…
1 medium red or white onion, peeled and diced
[salt] and pepper to taste…
This is a great way to use up zucchini if your garden provides a little too much in the summer months!
1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz….
8 ounces baked tofu
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