LOOKING for: All Natural Salad Dressing

shellybabeFebruary 27, 2007

My mother in law is on a completely raw food diet, for health reasons, and is in need of a good salad dressing recipe.

She can have Flax seed oil, but not veg. oil etc.

She has one recipe that is flavorless and she hates to use it. She really needs to eat more, but with the bland taste of the veggies, she isn't eating at all.

Any help would be very appreciated, Thank you!!

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I would assume she is able to eat herbs, garlic, etc.? Should be able to substitute flaxseed oil in most vinaigrettes:
1/2 cup vegetable or oilive oil
4 fresh basil leaves, chopped
3 TBL wine vinegar (I've used fresh lemon juice)
1 TBL finely chopped onion
1 TBL water
1 TBL finely chopped parsley
1/2 tsp salt
1/8 tsp thyme
1/8 tsp marjoram

Combine all ingredinets in a jar with a tight lid & shake vigorously. Let stand 10 minutes. Serve over salad greens.~~

1 1/2 tsp salt
1 tsp paprika
1/8 tsp white pepper
1 tsp minced tarragon
1 tsp sugar
1 cup vegetable oil
3/4 cup grapefruit juice
3 TBL lemon juice

Combine the salt, paprika, pepper, tarragon, sugar & oil. Let stand for 1 hour. Add the grapefruit juice & lemon juice & store in the refrigerator until serving time.~~

    Bookmark   February 28, 2007 at 4:51AM
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She might like the one below.

Here is a link that might be useful: New You Salad Dressing

    Bookmark   February 28, 2007 at 4:58AM
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Flax Balsamic Dressing

3 Tbsp. Flax oil
2 Tbsp. Balsamic vinegar
2 Tbsp. Tamari

Mix all ingredients thoroughly. Adjust proportion of ingredients to your taste. Toss with salad greens.

    Bookmark   February 28, 2007 at 7:26AM
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Thank you all so much, she is going to try these. She just isn't eating anything due to it "not tasting good" to her. I can taste it and it is fine, so I am trying to find her something she will like.
Thank you so much

    Bookmark   March 1, 2007 at 1:48PM
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I'm not sure where you live. If good tomatoes are available, this one is tasty:


1 large vine-ripened tomato, cored and cut into 8 pieces
3 Tbs. red wine vinegar
2 Tbs. grated Parmesan cheese
1 tsp. sugar
1/4 tsp. each of garlic powder, dried basil, onion powder, salt, pepper

Just before serving, blend all ingredients in blender at medium speed until smooth. Serve immediately over salad greens.

    Bookmark   March 3, 2007 at 9:38AM
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Have you tried :
Balsamic vinegar, mustard , and honey. I just mix this up as I need it. This is very good over a salad with sundried tomato/olive oil and crumbled Feta cheese. You can add anything to salad.

    Bookmark   March 3, 2007 at 6:39PM
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I don't have a recipe to suggest, but I made a bit of an assumption from the diet and her lack of appetite....if she is on some kind of treatments they can affect her sense of taste and smell. They can make things taste bad, or take the flavour away completely so food no longer looks/smells/tastes appetizing. Some medications and treatments lower the appetite to begin with, which certainly does not help.

I hope you find a recipe that she enjoys.

    Bookmark   March 5, 2007 at 4:07PM
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1/4 c. kefir cheese (yogurt or yogurt cheese will also work)
3 T. kefir (or buttermilk)
1 T. parsley, chopped fine
1/8 t. salt
1-1/2 t. cider vinegar
1/8 t. hot red pepper sauce
1 clove garlic, minced
Blend until smooth.


1 c. kefir (or buttermilk)
2 T. mayonnaise
1 t. agave nectar (or sugar or honey)
3/4 t. dill weed (dried)
1/4 t. onion powder
1/4 t. basil (dried)
1/8 t. salt


1 c. kefir cheese (or plain yogurt)
2 T. agave nectar (or honey)
1 T. yellow mustard (or other mustard like Dijon)
1 t. cider vinegar
1/4 t. salt
1/4 t. pepper

From: Ann Wigmore's "Recipes for Longer Life"

1 c. tahini
1/2 c. lemon juice
1 T. honey (optional)
Blend all ingredients until smooth and creamy.

2 ripe avocados
1/4 c. onion, diced
juice of 1 lemon
1 t. cayenne pepper
1 t. kelp
water as needed
Blend, using water if needed for a lighter sauce. Approx. 1-1/2 cups.

1 ripe avocado
1 diced tomato
juice of 1 lemon
1 red pepper, diced
3 T. minced onion
2 T. coconut oil
Slice the avocado into the blender, and process with the tomato. Add the remaining ingredients while the motor is running. Approx. 2 cups.

1 lg., ripe avocado
1/2 medium bunch parsley
2 T. tamari
1 T. kelp
Cut up the parsley with scissors, add into the blender with the other ingredients. Makes about 2 cups.

2-3 ripe avocados
1/2-3/4 c. spring water
1 c. minced parsley
2 or 3 stalks celery (including leaves)
1/2 bell pepper, chopped
1 or 2 cloves garlic, crushed
1 scallion, chopped
2 t. dill
Blend the avocado with the water first to make the sauce base. Then, slowly blend in other vegetables. Makes about 3-1/2 cups.

3 ripe tomatoes, cut in pieces
2 T. lemon juice
1 t. cashew nut butter
1 t. coconut oil
Blend all ingredients until smooth. Makes approximately 1 c. dressing. Use any kind of nut butter for different flavors.

    Bookmark   March 5, 2007 at 7:53PM
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