September 18, 2013 | | Comments 0

B Vital Salad Dressing

Michelle also included the nutritional yeast in this B Vital Salad Dressing prepared in the South Arm Older Adults Cooking Club session. This B Vital Salad Dressing can be used on spring salad mix, chopped up romaine or on steamed vegetables.

Michelle shared some ways to add more vegetables and fruit in our diet:

  • try to start meals with a salad
  • add at least one or two vegetables to every meal
  • add cooked or leftover vegetables to your pasta dishes, either blend into the sauce (e.g. shredded carrot) or add to the pasta itself
  • choose more fruit-based desserts; either a piece of fruit, fruit salad or a baked dessert treat with fruit as a component

Ingredients

  • 3 tablespoons nutritional flake yeast
  • 2 tablespoons water
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons apple cider vinegar or other vinegar
  • 1 tablespoon crushed garlic (1 to 2 cloves)
  • 1/2 cup neutral oil (grapeseed, canola, etc)

Vegetables of your preference

P/S: the cucumber is harvested from the senior garden

Source: Mintgreenapron.blogspot.com


Instructions

Place all salad dressing ingredients in a blender  or use a hand blender to blend until it makes an emulsion.Refrigerate for up to 2 weeks.
Wash and cut up lettuce (spin dry), cube cucumber (remove seeds if necessary), cube tomatoes and grate carrots.Drizzle vegetable mix with salad dressing just before serving. Toss to mix well.

 

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