Savory Fruit Dressing

SAVORY FRUIT DRESSING

Zing is how I describe the way this savory fruit dressing sings! Although it was designed for green leaf salads, I see no reason why it wouldn’t work with fruit salads. In that instance, you may want to add a little more sweet. It’s up to you – as always! Low fat!

Makes 5 cups

1/2 c. orange marmalade (I used Smucker’s brand)

1/2 c. water

1/2 c. white vinegar

3/4 c. white Balsamic vinegar

1 t. pink Himalayan salt

1/2 t. ground allspice

1 t. ground coriander

1/2 t. celery seed

fresh grind black pepper as desired

1/4 t. red cayenne pepper

1/4 t. oil of orange

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5-7  fresh garlic cloves

approx. 1 sm. thumb-size fresh peeled ginger, cut into tiny sticks, then into tiny pieces

2 T. poppy seeds

2 c. fresh whole strawberries

1 c. fresh blueberries

1 light palmful fresh basil leaves

1 light palmful fresh tarragon leaves

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1/4 c. Thrive algae oil

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1 t. guar gum powder

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In blender container combine marmalade, water, both vinegars, salt, allspice, coriander, celery seed, black pepper, red cayenne pepper and oil of orange. Blend till smooth.

Add garlic, ginger, poppy seeds, strawberries, blueberries, fresh basil and fresh tarragon. Blend till smooth, pushing down insides of container with spatula as needed.

Add algae oil and blend again till smooth.

Test for salt.

Now add the guar gum powder, stirring into top of mixture with spoon to completely submerge it, then blend on high-speed 30 seconds x 2, or 15 seconds x 4, so you don’t overheat your appliance. Let set while you do something else. Return and reblend, then pack in covered jars and refrigerate.

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Notes: Reducing the fat is a lot easier than eliminating it altogether, so that’s what we did with this dressing. It has a light, creamy, frothy texture that coats nicely your salad ingredients. Drizzle over salad rather than toss the dressing into the salad.

If you want more sweet add it, but I thought the savory absent a strong sweet component worked well this time.

I would wait till you have fresh tarragon and basil to make this, rather than substitute dried herbs. It’s special with the fresh.

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