First Do No Harm

French Salad Dressing

Ingredients (as always, as organic as possible)

1 cup extra virgin olive oil or macadamia nut oil
Ĺ cup apple cider vinegar
2/3 cup ketchup
Juice of one lemon
2/3 cup honey
1 medium Sweet Onion
2 teaspoons Celtic Sea Salt

1 pinch fresh crushed garlic (optional)

Editor's Note: In all our recipes, we've discovered two new healthy substitutes. In place of apple cider vinegar, we sometimes substitute Coconut Vinegar. It's fermented, like apple cider vinegar, and it contains many minerals and electrolytes. It's also slightly less sour than apple cider vinegar. And in place of extra virgin olive oil, we sometimes substitute Macadamia Nut Oil. This link will bring you to the most inexpensive version we've found on the web. You can read about it here: Macadamia Nut Oil  ─ Healthier Than Olive Oil.

Because you are health conscious, you have probably read about the problems with buying extra virgin olive oil; that most of the time you are being ripped off. This is why I can recommend getting your olive oil and apple cider vinegar from Braggs. They make quality products and you just cannot go wrong with them.

Instructions:

In a blender combine the lemon juice, salt, onion (chopped), and honey. Blend on a low setting till everything is blended together.  Turn up the blenderís speed to somewhere in the middle. (You can add the optional pinch of garlic at this point).

Editor's Note: the type of onion you use is really up to you. The yellow onion is the most potent and contains 11 times more flavonoids than the Western White. Shallots actually contain more antioxidant activity than any onion. For most recipes that are sweet, the sweet onion is a nice addition. However, some like their onions more potent. Additionally, a red onion blended in will modify the color. It's really up to you.

Combine the ketchup and vinegar into one container. Then, add both the ketchup/vinegar concoction and the olive oil at the same time, pouring slowly.

The dressing comes out creamy with a slightly pink color and makes approximately one quart of dressing.

Like our Blue Cheese Dressing recipe, if you use olive oil, this has to sit for a while because the flavor of the olive oil is just too strong. About two days is all that is needed, but shake daily (let the ingredients get to know each other). If using macadamia nut oil, it's ready to use right away.

In Minnesota we love mixing French and Blue Cheese together, so you might want to try our Blue Cheese Dressing too.

Variations: You can substitute Erythritol for the honey, just use under a cup, or even Better Stevia for the honey, use 3/4 of a teaspoon. You can use half the amount of olive oil and add either some coconut milk or cottage cheese. But do NOT be afraid of the olive oil if you are dieting. I'll let you in on a little secret: just sniffing olive oil makes you feel fuller faster.


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