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. |