Wednesday, March 20, 2013

Easy Sugar-Free GF Low Carb Strawberry Salad Dressing

Okay - I have an awesome Shepard's Pie recipe to share with you but I can't get the energy to type it up tonight so for sure its coming tomorrow. I feel a little bit better today but still had a dizzy spell from 11 to 2 and couldn't make it through the day without a nap. I have had a baby waking up 4 - 8 times a night for 8 months and haven't needed naps. I think I took about 5 naps in 8 months and now I've had a nap 5 days in a row. Apparently when your iron levels bottom out you hit rock bottom pretty fast. It really sucks but hopefully the iron pills kick in and I feel a little more normal by the weekend.

So I'm going to keep this short and SWEET. I got the inspiration for this dressing off a picture I saw on PINTEREST. I cleaned it up a bit and made it sugar-free. If you have been following my ramblings you will know that I have pretty much eliminated all processed foods except salad dressings - that was the one area I was having trouble kicking the bottled habit. So obviously I am so proud of myself for making this dressing. And it was really easy and really good so anyone can do it.

I served it on a salad of mixed greens/spinach, almond flakes, strawberries and goat cheese. Next time I think I might try it with a tablespoon of Plain Greek Yogurt and a teaspoon of poppy-seeds just to change things up. Hope you enjoy it!

I LOVE getting comments so please leave one if you have any musing/thoughts/recipe revisions/whatever that you want to share.  I heard from a couple of you today - and I appreciate you taking the time to let me know you are following along.

Easy Sugar-Free GF Low Carb Strawberry Salad Dressing

4 Large Strawberries - washed, trimmed and cut in half
3 Tbsp Organic Extra Virgin Olive Oil
1 Tbsp Organic Apple Cider Vinegar
1 Tbsp Balsamic Vinegar
4 drops Liquid Stevia (or sweetener of choice)
1 tsp dried parsley flakes (for fresh/frozen if you have it)
1/4 tsp salt

Bake the strawberries in the oven, uncovered, for 15 minutes at 375. Try to do this when you have something else cooking and adjust the temperature/time accordingly - they should be just starting to soften/bleed juice.

Once the strawberries are cooked, add all the remaining ingredients and blend thoroughly. I used my immersion blender but your blender or food processor would work too. Chill in fridge before serving. This stored really well and didn't separate in the fridge.


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