Dressing #1 - all purpose
Tofu - firm 6-10 oz
1/2 C apple cider vinegar
*1/2 C apple juice
1 pint fresh or 1 bag frozen berries without sugar
Toss into blender and mix completely. Can add chia seeds if desired.
* over time, try to reduce the amount of apple juice and increase to eventually full strength vinegar. Stores well in a Mason jar.
Dressing #2 - light & lively
3 T Lemon juice - can use concentrate
Mix with 1 T honey about one minute
Add 1 T olive oil and continue mixing.
Use this one on mixed greens including the bitter ones, and add sliced green apples and pepitas (raw pumpkins seeds) for crunch. Portions are approximate as I simply mix by sight & usually have some left over since it is mostly liquid and thin. Very flavorful.
Dressing #3 - Creamy red
Soft tofu 1 pkg
1 small can pickled shredded beets with liquid
1/4 tsp white pepper
Pour into blender and mix on high.
**Beets will contain vinegar & sugar but should not have any preservatives or artificial coloring. Or use regular beets and control your own vinegar and add the sweetener you prefer. Excellent over tossed green salad with shrimp or turkey.
Dressing #4 - Island style
Soft tofu or plain yogurt 1 pkg
1 small can crushed pineapple
1/4 tsp curry powder
Stir together and dollop over finely chopped cabbage & grated carrots.
Dressing #5 - Carribean
Firm tofu - 1 small pkg or 1/2 Lg
Coconut milk 1/4 - 1/3 C
Fresh mango, peeled and sliced
Toss in blender with lite sprinkle of ginger.
Best over fruit salad with chopped almonds.
I think you can see that nearly anything that you would put onto your salad could go into the dressing so I hope you'll be inspired to try making your own.
PS at restaurants, I ask for balsamic vinegar and olive oil. Barring that, I often bring my own. Even the Olive Garden which offers the former has never objected. If anyone objects or you feel you must make an excuse to other guests in your party, just say simply doctor's orders or you have may have a food allergy.
| Pounds lost: 20.0