Dressing Recipes (Repost)

[Guest guest]

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(Previously posted to this group on 9/5.)

TOMATO FRENCH DRESSING

This recipe came from a 1970's Weight Watcher Book.

Makes 4 servings, 1/2 cup each

1 tsp unflavored gelatin

2 cups tomato juice

4 tbsp vegetable oil (see note)

4 tbsp wine vinegar

2 tsp Worcestershire

1 tsp dehydrated onion flakes

3/4 tsp dry mustard

3/4 tsp salt

1/4 tsp garlic powder

artificial sweetener to equal 2 tsp sugar

Sprinkle gelatin over 1/2 cup cold tomato juice in blender container and let

stand 3 minutes to soften.

Heat remaining tomato juice to boiling point, pour into blender and run

blender to dissolve gelatin. Add remaining ingredients and blend once again

to homogenize mixture. Divide equally into 4 screw-top containers.

Chill in refrigerator. Shake or stir well before use.

Note: The vegetable oil may be omitted from blender and stirred into

individual servings just before use OR it may be omitted entirely or reduced

in amount, according to your preferences, provided you do not exceed 1 tbsp

of oil daily.

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OIL-FREE CASHEW LIME DRESSING

1/2 C. raw cashews

1 1/2 t. sea salt

1/4 t. ground black pepper

2 cloves garlic

1/2 C. fresh lime juice

1 C. water

1/4 t. guar gum

1. Combine cashews, salt, pepper, whole, peeled garlic, and fresh lime

juice in a blender. Blend on low speed for a few seconds, then switch to

high speed until cashews are thoroughly ground.

2. Add water and guar gum and blend on high speed until mixture is smooth

and creamy. It's best if the dressing is made a day ahead to allow the guar

gum to thicken it slightly. Refrigerate leftovers. Keeps well for one week.

Makes 1 3/4 cups.

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OIL-FREE BALSAMIC VINAIGRETTE

1 1/4 t. salt

1/4 t. dry mustard

4 to 5 cloves garlic, minced

1/2 C. (120 ml) balsamic vinegar

1/4 C. (60 ml) lemon juice

3/4 C. (180 ml) water

1/4 t. guar gum *

Combine all ingredients in a jar and shake well. It's best if made a day

ahead to allow the guar gum to thicken the dressing slightly. Keep

refrigerated and shake well before each use. Use within 2 weeks. Makes 1 3/4

cups (420 ml) .

For a creamier alternative, combine all ingredients in a blender, and blend

on high speed until well combined and smooth. Transfer to a bottle or jar.

* Guar gum is a dried, ground powder that comes from an East Indian plant.

Used in small quantities, guar gum is on the FDA GRAS list for use as a

thickener or stabilizer. Look for it in health food markets such as Whole

Foods or Wild Oats. Many health food markets will special order it for you

if it is not one of their regular products.

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HEIRLOOM TOMATO SALAD DRESSING

http://www.vegparadise.com/asknettie610.html

Heirloom Tomato

3 C. (about 1 1/4 lbs.) (.75 liters) chopped yellow/orange heirloom

tomatoes

1 generous sprig fresh basil leaves

1 t. salt

1/8 t. cayenne

2 cloves garlic

1/4 C. ((60 ml) + 1 T. apple cider vinegar

1/2 C. (120 ml) organic canola oil

Put all ingredients into the blender, and blend a full minute until mixture

is creamy. Pour into a narrow neck bottle and shake well before serving.

Refrigerate leftovers. Keeps about 5 days. Makes 3 1/2 cups (840 ml).

The version below is oil-free and ideal for anyone wanting to eliminate the

added calories from the typical oil-based dressing:

3 C. (about 1 1/4 lbs.) (.75 liters) chopped yellow/orange heirloom

tomatoes

1 generous sprig fresh basil leaves

1 t. salt

1/4 t. + 1/8 t. xanthan gum*

1/8 t. cayenne

2 cloves garlic

1/4 C. (60 ml) + 1 T. apple cider vinegar

2 t. balsamic vinegar (optional)

Put all ingredients into the blender, and blend a full minute until mixture

is creamy and slightly thickened. Pour into a bowl and serve with a ladle.

Store leftovers in an airtight plastic container. Keeps for about 5 days.

Makes 3 cups (.75 liters).

* Xanthan Gum

A powdered natural carbohydrate that is used as a thickener, emulsifier, and

stabilizer in hot or cold foods and is soluble in water. I find it ideal for

thickening oil-free salad dressing. Xanthan gum is produced by a culture

fermentation of glucose and micro organisms called Xanthomonas Campestris

and is free of wheat, corn, gluten, fat, and dairy products. The USDA lists

no known toxic effects. Look for this powder in natural food markets

[Guest guest]

Noctaire noctaire@...> wrote:Yumm thanks for the receipe for the heirloom

tomato salad dressing there is nothing like an heirloom tomato I prefer the

wines and have several I need to use

HEIRLOOM TOMATO SALAD DRESSING

http://www.vegparadise.com/asknettie610.html

Heirloom Tomato

3 C. (about 1 1/4 lbs.) (.75 liters) chopped yellow/orange heirloom

tomatoes

1 generous sprig fresh basil leaves

1 t. salt

1/8 t. cayenne

2 cloves garlic

1/4 C. ((60 ml) + 1 T. apple cider vinegar

1/2 C. (120 ml) organic canola oil

Put all ingredients into the blender, and blend a full minute until mixture

is creamy. Pour into a narrow neck bottle and shake well before serving.

Refrigerate leftovers. Keeps about 5 days. Makes 3 1/2 cups (840 ml).

The version below is oil-free and ideal for anyone wanting to eliminate the

added calories from the typical oil-based dressing:

3 C. (about 1 1/4 lbs.) (.75 liters) chopped yellow/orange heirloom

tomatoes

1 generous sprig fresh basil leaves

1 t. salt

1/4 t. + 1/8 t. xanthan gum*

1/8 t. cayenne

2 cloves garlic

1/4 C. (60 ml) + 1 T. apple cider vinegar

2 t. balsamic vinegar (optional)

Put all ingredients into the blender, and blend a full minute until mixture

is creamy and slightly thickened. Pour into a bowl and serve with a ladle.

Store leftovers in an airtight plastic container. Keeps for about 5 days.

Makes 3 cups (.75 liters).

* Xanthan Gum

A powdered natural carbohydrate that is used as a thickener, emulsifier, and

stabilizer in hot or cold foods and is soluble in water. I find it ideal for

thickening oil-free salad dressing. Xanthan gum is produced by a culture

fermentation of glucose and micro organisms called Xanthomonas Campestris

and is free of wheat, corn, gluten, fat, and dairy products. The USDA lists

no known toxic effects. Look for this powder in natural food markets

Please send your recipes for inclusion in the Files to the Moderator at:

South-Beach-Diet-Getting-It-Right-owner

Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South

Beach Diet teaches you to rely on the right carbs and the right fats-the good

ones - and enables you to live quite happily without the bad carbs and bad fats.

For more on this Way Of Eating please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8