1. Place ingredients into a Vitamix or food processor and blend until smooth.
2. Taste test and adjust seasonings if desired.
3. Serve over green salad and refrigerate any leftovers.
To make the onion flavour more mild, you can chop the onion in advance and let it sit out or in the fridge and oxidize so that some of the strong oils dissipate and it won’t be as intense.
This is a dressing I would use in smaller quantities because of the bite. I wouldn’t make an entire family sized salad with it, and eat it myself. It might sting your tongue a little if you eat the whole recipe in one meal. Side salads or a medium sized salad would be best with this recipe.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 293.6mg||10 %|
|Potassium 172.8mg||5 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.8g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 23
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