While on whole30, I have been trying to get two vegetables at most meals. This means having a lot of salads, as they are a relatively easy addition. This is a great thing, because I have still not gotten over the great salad over-do of 2009 – 2011. It is about time I got back into the habit of eating salads.
While I usually keep dressing pretty simple vinegar + olive oil eating more salads, means I want more options.
What I have been trying to do lately is creamy dressings. Creamy in my mind usually meals mayo, yogurt, sour cream, or store bought with scary ingredients. While there is nothing wrong the first three on that list (at least if the mayo is homemade with non-gmo oils) they aren’t really an option here due to allergies.
The other day I decided to put a few dates in a balsamic cherry dressing, for just a touch of sweetness. This meant I blended, instead of whisked, everything together. The emulsion got very thick, almost like what you would expect from a mayo based dressing.
I enjoyed having a very creamy dressing for a change. It has been my go-to dressing for the last week –which is a long time for someone who lives with cooker’s short attention sp… oh look JACKFRUIT! I actually have some in the fridge right now, and it makes me want to make a salad.
Who knows, maybe this dressing really is the key to finally getting over my complicated past with salads and frequently enjoy them again.
- 3 tablespoons cherry juice concentrate
- 3 tablespoons white balsamic vinegar
- ½ teaspoon spicy mustard
- 1 teaspoon salt
- 1 clove garlic
- 2 medjool dates*
- ¼ teaspoon dried ground ginger (optional)
- ½ cup tasty extra virgin olive oil
- Blend together everything but the olive oil together, until smooth. Drizzle in the olive oil while blending.
- Store unused dressing in the fridge. If it gets too thick (olive oil often thickens in the fridge) simply run the container of it under hot water until it is pour able again.