Four IC Friendly Salad Dressings

Here are some delicious IC friendly salad dressings that are sure to please anyone’s palate. From icdietblog.wordpress.com.

Basil Blueberry Non‐Vinaigrette Salad Dressing

Ingredients:

1 c. frozen blueberries, partially thawed
1/2 c. organic, pure blueberry juice
1/2 c. olive oil
1 t. lemon zest (if tolerated)
1/2 t. sugar
2 t. finely chopped fresh basil (may substitute thyme)
Pinch salt
Pinch white pepper as tolerated to taste


Directions:

Place all ingredients in blender. Blend using one‐second “pulses,” checking consistency after every couple of pulses. May also be made without using frozen berries. Simply increase juice to 1 cup.





Homemade and Healthy Ranch Salad Dressing

Ingredients:

1 c. fat‐free plain yogurt (try organic Greek yogurt!)
1/2 c. low‐fat cottage cheese
1/2 t. lemon zest (if tolerated)
1 t. dill
2 t. parsley
1/4 t. minced garlic
Pinch onion powder
Pinch sugar
Salt and pepper to taste, if tolerated


Directions:

Blend all ingredients in blender or food processor until smooth. Store in refrigerator for up to one week past “sell‐by” dates on yogurt and cottage cheese.





No Name Salad Dressing

Ingredients:
1/2 cup vegetable or olive oil
4 tablespoons sugar
4 tablespoons honey
Salt & pepper, if desired


Directions:

Mix together and store in refrigerator.





Maple Dressing

Ingredients:

5 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup (more if desired)


Directions:

Wisk the olive oil & maple syrup together. Store in the refrigerator.