SALAD SAUCE FOR 1: FOR ALL STAGES OF THE IDEAL DIET PROTOCOL
In a small sealable container (Lock and Lock works great) add:
About a tablespoon of white vinegar
2 tsp Sucralose, Stevia or Xylotol
A few grinds of fresh pepper
Squeeze of lemon juice
A little dash of extra virgin olive oil – ½ tsp is plenty
Shake well and pour over your salad as a dressing just before you eat it. Very tasty
THAI DRESSING: FOR ALL STAGES OF THE IDEAL DIET PROTOCOL
4 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp sesame seed oil
1 tbsp light soy sauce
a good pinch of Splenda
1 tbsp fresh ginger, peeled and finely chopped
1/2 clove of garlic, finely chopped
1 fresh red chili, seeded and finely sliced
1 large handful of fresh cilantro and basil, chopped
Directions: Mix all together and pour over a salad.
POPPY SEED SALAD DRESSING
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons Splenda
ground black pepper and poppy seeds to taste
JAPANESE GINGER SALAD DRESSING
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons Splenda
ground black pepper to taste
TANGY GINGER LIME SALAD DRESSING
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
1/3 cup fresh lime juice
1/4 cup rice vinegar
1/4 teaspoon onion powder
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving
Check the recipes threads in the sticky's for more
1/4 cup rice vinegar
2 Tablespoons fresh basil leaves
1 Tablespoon fresh oregano leaves
1/2 teaspoon fresh rosemary leaves
1 small clove garlic
1/2 teaspoon Splenda or Stevia
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil
In a blender add rice vinegar, fresh basil, oregano and rosemary leaves, garlic, Splenda or Stevia, salt, and pepper. Blend 10 to 15 seconds until all the herbs and garlic are finely minced. Gradually add the olive oil and continue blending for 10 to 15 seconds or until everything is mixed well.
-Makes about 2/3 cup-(Phases 1-4).
TOMATO DRESSING-(PHASES 1-4)
1/2 cup tomatoes, chopped
2 Tablespoons white vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon Dijon mustard
In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. To store, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.
LIGHT DRESSING-(PHASES 1-4)
2 Tablespoons water
1 Tablespoon apple cider vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
pinch each salt and pepper
2 Tablespoons extra-virgin olive oil
In a small bowl, whisk together water, vinegar, garlic, mustard, salt and pepper; gradually whisk in olive oil.
-Makes about 1/3 cup.
Source: Gutierrez, Philippe, and Anouk D. Moreau. Ideal Protein: Healthy Recipes. Vol. 2. N.p.: Mathieu Lapalme, n.d. 54. Print
Lemon-chive Dressing-(Phases 1-4)
1/4 cup canola or olive oil
2 Tablespoons chopped fresh chives or green onions
1/2 teaspoon grated lemon rind
2 Tablespoons lemon juice
1 Tablespoon Dijon mustard
1 small clove garlic, minced
1/4 teaspoon each salt and pepper
In small bowl, whisk together oil, chives, lemon rind and juice, mustard, garlic, salt and pepper.
-Serve with torn mixed salad greens.
I JUST went through this today! I HATE the WF dressings. I think they make me feel weird and just don't taste "real". I was thrilled that I had all of the ingredients on hand to make Steven's "Light Dressing". O M G it is delicious. I mean, I would love it even if I wasn't doing IP! Super good and REAL!
If you just want something super quick and easy, try mixing 1 tbs apple cider vinegar, 1 tsp olive oil, 1/2 tsp Raspberry Jelly or Peach Mango powder, fresh ground pepper, and sea salt with a whisk or a fork until the powder is dissolved. You could make it in bigger batches and use other IP flavors, but those were my "help, I'm in a salad rut" faves.
Height: 5'-2" - 41 years old - 2015 Reboot: 165.4/136.0/135
Pretty much the only salad dressing I use is Good Season's. The 1st time you get it, you need to get the package with the carafe, but after that you buy just the envelopes. It is so easy. I use it with apple cider vinegar, olive oil and water and a package of seasonings. Doesn't get any easier than that. Oh, and I make it the "less oil" way.
This may not be for everyone, but with really fresh organic baby Romaine and an organic apple cider I can get here, I prefer to just drizzle a little of the latter on the former. About 23 grams, to be exact. Then ground Hawai'ian pink sea salt and ground mixed black, red, and white pepper. Sweet. And I mean that because the cider vinegar is almost sweet and the Romaine is.
(Note -- to those of you who have started to drink lemon juice before weigh-in: vinegar has precisely the same alkaline effect as lemon juice and 1 T of cider vinegar has .14 g carbohydrates; 1 T lemon juice has .98. Big difference. )
One thing that I do is cut the Walden Farm dressing with additional 1 tsp olive oil and 2 -3 tsps vinegar. It improves the taste on the Bacon Ranch and the Sweet Onion.
Wanted: Salad Dressing Suggestions
