It's warm and I want salad. In the winter it was all kale, all the time, but now that we're hitting the 80 degree mark I need something a little more crisp. Or something my CSA sends me. Can't be too picky. In terms of Wedding Wellness tactics and personal beliefs, I really try to shoot for some sort of salad once a day. It helps me get my veggies and fiber for the day, but I just always feel better by the time I go to sleep. It can be a side salad at dinner or a Seinfeld-esque The Big Salad at lunch with lots of confetti on top. And normally, my dressing is a home made vinaigrette until I found the start to this recipe which is not only made with tomatoes and peppers...but it naturally has no fat (so I can add avocado and nuts later, right?).
I based this recipe on a book I was given as a speaker this spring at my state dietetics academy annual meeting. About five years ago, the group decided to compile a cookbook that featured all Virginia recipes. Everything from colonial food to some sketchy 50's era dinner party food. But this Zero Oil Salad Dressing is based on one recipe that just made a lightbulb go off! It's brilliant! More veggies, on veggies to create an almost umami dressing that makes lettuce incredible.
Zero Oil Salad Dressing
adapted from a Virginia Academy of Nutrition & Dietetics cook book
/// Ingredients ///
- 8 oz no salt/low sodium vegetable juice
- sea salt (to taste)
- fresh black pepper
- 1 green bell pepper
- half shallot
- a handful parsley leaves
- 1/2 T spicy dijon mustard
- optional: worcestershire sauce
/// Directions /// Add all ingredients to a blender and puree until very smooth. Store in a bottle or jar, shake and use!