A reduced fat, thus reduced calorie, salad dressing good for leaf, pasta and potato salads. Light, mild, refreshing!

Makes 2 cups

2/3 c. white Balsamic vinegar

2/3 c. water

1/3 c. Thrive algae oil

1/2 t. pink Himalayan salt

1 t. dried basil

1 t. dried tarragon

1/2 t. dried oregano

1 t. ground fennel

2 t. onion powder

1 t. garlic powder

1/4 t. ground allspice

1/4 t. celery seed

1 T. raw sugar

1 t. guar gum (powder)

Place all ingredients except guar gum into blender container and blend till smooth.

Add guar gum, whisking with fork till submerged, then blend on high-speed till very smooth and dressing thickens.

Adjust for salt.

Transfer to jar or bottle with lid and refrigerate till ready to use. Shake well before using.

Try SPINACH TOMATO LINGUINI BOWL using this dressing. Super-good!

Notes: Calories = 21.375 per tablespoon. Even if you use 1/4 cup on your salad, the calorie count is only 85.5 calories.

I’ve been experimenting with algae oil recently and so far like everything about it. High smoke point, somewhat like grape seed oil. It has a smooth feel and is flavorless. The flavorless factor lets the other flavors in the dish shine through the oil instead of being muted by it.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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