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This homemade French salad dressing is smooth, slightly spicy and sweet. An absolutely delicious recipe, as well as super easy to make. I never buy bottled french dressing...
It pairs perfectly with a garden salad full of herbs. If you don't feel like getting your salad on, slice a cucumber or zuchini and cover with cherry tomatoes and drizzle lightly. Serve with your favorite steak and fresh veggie juice.
This version is made with xylitol instead of sugar to keep calories and glycemic index low. Diabetics can enjoy this one, too.
Yield: 1 3/4 cups
1/3 cup xylitol
1 tsp cornstarch
1/2 cup raw apple cider vinegar
1/3 cup onion, chopped
1 clove garlic, chopped
1/4 cup crushed tomatoes
2 tsp worcestershire sauce
1/8 tsp cayenne
2/3 cupolive oil
1/4 tsp celery seed
sea salt, to taste
In a 1- to 1 1/2-quart non-reactive saucepan, mix xylitol and cornstarch. Stir in vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add onion, garlic, ketchup, Worcestershire, and cayenne; blend on high until smooth. With blender still running, gradually pour in oil. Do a bit at a time. Stir in celery seed. Add salt to taste. Let cool.
Serve over fresh salad.
If making ahead, cool, place in glass jar, and chill in refrigerator for up to 1 week.
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1st Keep
 Nonie
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