November 27, 2018
You can use store-bought salad dressings, but making your own is often more affordable, and it’s fun to craft your own flavor! We especially love this vinaigrette over roasted beets, broccoli, or a grain salad. Enjoy!
Makes 1/2 cup
1/2 cup seasoned rice vinegar
1 teaspoon stone-ground or Dijon mustard
1 clove garlic, pressed
Whisk all ingredients together. Use as a dressing for salads and for steamed vegetables.
Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Per serving: Calories: 3, Fat: 0 g, Saturated Fat: 0 g, Calories from Fat: 12.1%, Cholesterol: 0 mg, Protein: 0.1 g, Carbohydrates: 0.9 g, Sugar: 0.1 g, Fiber: 0 g, Sodium: 16 mg, Calcium: 1 mg, Iron: 0 mg, Vitamin C: 0.1 mg, Beta-Carotene: 0 mcg, Vitamin E: 0 mg
Please feel free to tailor Physicians Committee recipes to
suit your individual dietary needs.