FIVE INGREDIENT FAT-FREE NECTARINE SALAD DRESSING
Except for the vinegar, salt and pepper, it’s raw. White nectarines, sweet and ripe make the base to this easy, simple ‘come to my table’ fat-free salad dressing!
Makes almost 4 cups
1/4 cup = Cal. 24.8, Fat 0g
5 sm. fresh and fully ripened white nectarines, sliced around the pit into 8 slices each – keep peel on and throw away pits
1/2 c. Balsamic vinegar (I used red so when the fruit discolors it won’t show)
1/2 c. white or light, not apple vinegar
1/4 c. firmly packed light brown sugar
1 t. salt plus to taste
fresh grind black pepper to taste
Combine all ingredients in blender container, pulsing, then blending intermittently scraping down insides of container with spatula, till as soft and smooth as you can get it.
Adjust for salt and pepper, blend again, then pack into covered containers or bottles.
Serve over salads or as I did here, cooked then chilled cauliflower.
Hey, salt and pepper count as 1 ingredient: salt and pepper go together.
That makes 5 ingredients total – in my book – unless otherwise specified.
We don’t need to peel the nectarines; the skins are tender enough not to require it, plus we keep the nutrients in the dressing instead of down the disposal.
There are two options with this dressing. Make as is or eliminate the sugar and white vinegar, leaving all else the same.
I wanted quantity, but didn’t want to use more Balsamic vinegar (for cost reasons) so I added the white vinegar (cheaper), and then because it wasn’t as mellow as it was with just the Balsamic flavor and acidity, I added the brown sugar to smooth out the acid. They both taste great, but some of you want to leave the sugar behind and that’s fine with this recipe.
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