Allergy Free
Salad Dressings and Condiments

Most salad dressings and condiments have numerous ingredients which limit their use for the allergic individual. What most people do not realize though is most salad dressings and condiments are as simple as 1-2-3 to make in your own kitchen.

(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)

Simple But Sweet

• Mixture of salad greens,to taste (approx. 6 cups)
• Juice of 1/4 lemon
• 3-4 T. Olive oil
• Kosher salt or Sea salt, to taste
• Freshly ground black pepper

Hand tear your greens and place in a bowl large enough for tossing. Squeeze the lemon over top of the greens. Drizzle the olive oil over the top and sprinkle generously with kosher or sea salt. Add freshly ground black pepper. Toss. Serve.

Tips:Kosher salt or sea salt have a stronger more intense flavor than regular iodized salt. Therefore not as much is needed to get the desired flavor.

Creamy Herb Dressing

• Juice of 1/4 lemon
• 1 T. mustard
• 1 T. honey
• Kosher or Sea salt,to taste
• Freshly ground black pepper
• 1/2 to 3/4 cup olive oil
• 1 T. any of the following or a combination: chives, tarragon,basil, thyme, fresh chopped parsley

In a large bowl combine the lemon juice, mustard and honey. Blend well with a wire whisk. Add the salt and pepper. Now whisk briskly as you slowly pour 1/2 cup of olive oil into the bowl. Continue whipping till the consistency of mayonnaise. Add fresh herbs ,stir and serve.

Tips: Do not stop whisking after adding the oil. It may be easier to place your bowl on a non-slip pad to whisk. Start by using 1/2 cup oil only. If the mixture is not thickening enough, add another small amount and continue beating with whisk. It may not be necessary to use the entire 3/4 cup. If to much oil is used the mixture will break down and not thicken.

Creamy Italian Dressing

(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)

• 1/2 cup canola oil
• 1/2 cup Homemade Mayonnaise
• 1/3 cup water
• 2 T. red wine vinegar
• 1 tsp sugar
• 1 tsp. salt
• 1 tsp lemon juice
• 1/4 tsp. xanthan gum
• 1/4 tsp. onion powder
• 1/4 tsp. dried parsley
• 1/4 tsp. dried oregano
• 1/8 tsp. dried cayenne
• 1/8 tsp. black pepper

Blend all ingredients in blender. Refrigerate. Makes 1 1/2 cup.

Ranch Dressing

(corn, dairy,dye,egg, gluten, peanut, soy, tree nut free)

• 1/2 cup Homemade Mayonnaise
• 1/2 cup soy or rice milk(rice milk only for soy allergy)
• 1/4 tsp. onion salt
• 1/8 tsp. garlic salt
• 1/4 tsp each black pepper, dried marjoram, celery salt, dried savory, dried parsley

Whisk all ingredients together. Refrigerate. Makes 1 cup.

Homemade Ketchup

• 7-8 fresh tomatoes
• 1 onion, chopped
• 1 red pepper, seeded and chopped
• 2 T. honey
• 1/8 tsp. dry mustard
• 1/8 tsp. chopped garlic
• 1 bay leaf
• juice of 1/2 lemon
• Salt and pepper to taste
• Cayenne pepper (optional)

Simmer the onions, tomatoes and red peppers together until soft, approximately 15 minutes. Pour into blender and process till smooth. Return mixture to saucepan, add the honey, mustard, garlic, and bay leaf. Simmer till mixture reduces in half, stirring occasionally. Remove the bay leaf, add the lemon juice, salt and pepper and cayenne. Heat 5 minutes more. Cool. Store in airtight containers in the refrigerator.

Return to "Meat Loaf".

Homemade Mayonnaise

(corn, dairy, dye, egg, gluten, peanut, soy and tree nut free)

• 1 cup water
• 1 cup canola oil
• 1 T lemon juice
• 1 T. cider vinegar
• 1 T. sugar
• 2 tsp. arrowroot powder
• 1 tsp. xanthan gum
• 1/2 tsp. salt
• 1/4 tsp dry mustard (check label- or grind your own)
• 1/8 tsp paprika
• 1/8 tsp. cayenne
• 1/8 tsp. onion salt

Add all ingredients to blender and blend till smooth. Refrigerate. Makes 2 cups.

Return to "Waldorf Salad".
Return to "Salmon With Dill Loaf".

Homemade Mustard

• 3 T. tapioca flour
• 2/3 cup water, divided
• 1/4 cup dry mustard
• 1/3 cup vinegar
• 2 T. honey
• 1/2 tsp. salt
• 2 T. fresh grated horseradish
• 1/4 tsp. ground tumeric
• 1/8 tsp. paprika

Mix the tapioca flour into 1/4 cup water to form a paste. Set aside.
In a small saucepan over low-medium heat, mix together dry mustard, vinegar, honey and salt plus remainder of water. Gradually whisk in your tapioca flour mixture, mixing till well blended. Bring to a boil, stirring constantly, until mixture thickens.
Remove from heat and stir in horseradish, tumeric and paprika. Refrigerate and use within one week.

***Tips***
The mixture's flavor can be altered by raising or lowering the quantity of horseradish used, add other spices such as hot pepper flakes, and chopped and seeded peppers, etc.. Experiment to find your family's favorite.

***Tips***
Dry mustard can be made by grinding mustard seeds in a small grinder.

Return to "The Recipe Store" from "Salad Dressings and Condiments".