Judy's Waist Not Salad Dressing

Judy's Waist Not Salad Dressing

photo-37.jpg

Salads are a quick, easy and nutritious way to feed your holiday guests. We all know that a bowl of greens can serve as a healthy entree or side dish, but it's usually the salad dressing that can add the unnecessary calories and unwanted ingredients. I always love finding new, healthy and tasty ways to doctor up my salads. Last week, I was juicing up a storm at my Mom's house (she has the Breville Juicer, which is great). I made a cucumber, fennel, celery, lemon, spinach and kale juice. She asked me to save the leftover pulp from from the juice (nothing goes to waste in this house)! Judy (my Mom) showed me how to create a super easy and delicious salad dressing using my green juice leftovers and a few other staples from her kitchen. This dressing is filled with all the fiber that was pressed out of the veggies from my healthy green juice ~ and added a nice twist to our everyday green salad. Here is what you do:

1 shallot (diced)
4 tablespoons olive oil
6 tablespoons seasoned rice vinegar
4 tablespoons of leftover juice pulp
1/2 lemon (juice)
salt to taste

Add all ingredients to your blender or food processor. Blend on high speed until smooth. Take a minute to sample your dressing to see if you need to add any more ingredients based on your likes. Using a funnel, add contents to an empty container to display and store your healthy salad dressing. Serve over your favorite salads (or use as a fish, tofu or chicken marinade) for the next week! 

Veggie "All Week" Soup

Veggie "All Week" Soup

Energizing Super Foods Smoothie

Energizing Super Foods Smoothie