{"id":6361,"date":"2019-06-02T06:06:54","date_gmt":"2019-06-02T11:06:54","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=6361"},"modified":"2020-12-06T19:07:30","modified_gmt":"2020-12-07T01:07:30","slug":"lettuce-rejoice","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2019\/06\/lettuce-rejoice\/","title":{"rendered":"Lettuce Rejoice"},"content":{"rendered":"\n
\"Plate
Source: National Cancer Institute’s 5 A Day Resources<\/figcaption><\/figure><\/div>\n\n\n\n

It’s getting harder to find a satisfying bottled salad dressing, for the convenience. They seem sweeter now, at least the lower fat varieties.<\/p>\n\n\n\n

Speaking of oil, there’s a way to cut that in half: toss your salad with a hand not utensils and you’ll need just half the dressing — 1 Tablespoon per serving instead of the suggested 2 — to coat the leaves. It takes seconds as your fingers quickly tell when all are moistened. That works when the cleaned lettuce is bone dry as experts advise or when the veggies are gently shaken of water.<\/p>\n\n\n\n

Adapting this no-fat vegan 2-Minute Oil-Free Balsamic Dressing<\/a> from Forks Over Knives has become my go-to rather than a Ken’s or Newman’s Own. I often prefer vegan mayo instead of Dijon mustard as the resulting emulsion is more creamy than tart.<\/p>\n\n\n\n

The recipe is a modest amount but easily scalable. It makes just under a half cup of dressing, for 6-8 servings if hand-tossed (above) or 3-4 servings conventionally.<\/p>\n\n\n\n

(Parenthetical update: Consider the 3-2-1 Salad Dressing of Jane Esselstyn — described in seconds starting 1 minute into her video<\/a>. If measured in tablespoons, this will dress 4-8 salad servings: shake or stir 3 Tablespoons balsamic vinegar, 2 Tablespoons stone-ground mustard and 1 Tablespoon maple syrup. Options include Dijon for the mustard and agave for the liquid sweetener.)<\/p>\n\n\n\n

Easy, Real Salad Dressing<\/h2>\n\n\n\n