See this is the problem, we don’t mind eating salads, comes rain or sunshine but at some point it just get so boring!
That’s when you know your salad needs a serious makeover.
Relax, we are not going to spoil the whole negative calorie lunch for you by adding more high calorie ingredients. No way! we are simply going to pimp the salad dressing until its Rad and cool! with low-fat ingredients off course…
This is my “The salad needs a makeover” salad dressing, have it over salads, a baked potato, tomatoes for a quick snack, over chicken, over fish, just have it already.
a small handful of fresh parsley
1 garlic glove (crushed)
1 shallot (finely chopped) / 1/2 small onion
10 ml fructose / 1 sachet powder sweetener of your choice
1.25 ml salt
60 ml rice vinegar
60 ml low-fat Greek salad dressing (Ina Paarmans is the best!)
125 ml low-fat mayonnaise
Rind of 1/2 lemon
Chop your parsley fine and add to a bowl. Crush your garlic glove over the parsley and add your chopped shallot.
Add the sweetener / fructose and the salt.
Add the rice vinegar and the salad dressing and whisk.
Add the low-fat mayonnaise and the rind of 1/2 lemon and whisk again.
Use a fennel to transfer your salad dressing to a resealable bottle or container.
Keep in the fridge for up to a week.
See tips below.
You can easily double the recipe.
The added Greek salad dressing is optional and can be left out completely, just make sure you adjust your vinegar for the right consistency.
Use any fresh herbs available, next time try basil, flat leave parsley or cilantro.
Have over sliced tomatoes for a quick meal.
Have it over chicken, fish or red meat for some added flavour to your meal.
Perfect over a baked potato or splashed over roasted veggies.
If you want to use it for a potato salad then reduce half of the vinegar.