Salad Dressing
Salad dressing is my most requested recipe. It is an all-purpose condiment that I like on Brussels sprouts and baked potatoes, or as a dip for crusty whole-grain sourdough bread, as well as on salads.
Chia seeds soak up nine times their weight in water, making a gelatinous basis that thickens this dressing and makes it stick to leaves. Put about a teaspoon in a bottle or cruet that can be closed and shaken.
Add about a teaspoon minced or crushed garlic, or half a teaspoon of garlic powder.
Add about three quarters of a cup of balsamic vinegar to half-fill the bottle. Feel free to experiment with other vinegars.
Add about half as much or less of agave nectar, brown rice syrup, or maple syrup.
Add the same amount of prepared mustard as sweetener. Try plain yellow, deli style, Dijon, horseradish flavor, or whatever feels right at the moment.
Add a tablespoon of low sodium tamari or soy sauce.
If you happen to have some, a teaspoon of tamarind paste adds a nice sour flavor and thickens the dressing. It’s optional. You can leave it out.
Combine in bottle, shake well, and allow to chill in refrigerator at least fifteen minutes before serving. Optionally add tarragon, dill, ginger, or other herbs to taste.
