Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
Before we jump into my favorite salad dressing, let’s take a moment to look at the ingredients of this standard grocery store caesar salad dressing.
Ingredients of Standard Caesar Salad Dressing, Grocery Store Brand
Soybean Oil, Water, Vinegar, Egg Yolks, Sugar, Parmesan Cheese (Skim Milk, Cheese Cultures, Salt, Enzymes) Contains Less Than 2% Of: Salt, Natural Flavors, Soy Sauce (Water, Soy Protein Extract, Salt, Corn Syrup, Caramel Color), Garlic**, Anchovies**, Onion**, Phosphoric Acid, Monosodium Glutamate, Xanthan Gum, Spices, Yeast Extract, Sorbic Acid And Sodium Benzoate And Calcium Disodium EDTA (Preservatives), Corn Syrup, Polysorbate 60, Parsley, Tamarind. **Dried.
Contains: egg, milk, soy, fish (anchovy).
I spy with my little eye a source of sugar listed three times (sugar, corn syrup x 2).
I spy with my little eye MSG, or monosodium glutamate.
I spy with my little eye more preservatives than I care to have in my salad dressing.
I spy with my little eye something that I don’t even know what it is without looking it up (polysorbate 60)–which I learned is an emulsifier which keeps the ingredients from separating.
How do you feel about adding this dressing to your beautiful bed of greens? This bottle should go back on the shelves. In fact, if I could have it my way, this product wouldn’t even be made and sold to the public.
I’ve been searching for some easy and simple homemade dressing recipes for some time. There is just something that bothers me about store bought dressings lately and even those so-called ‘natural’ dressings. Hmmm, I wonder why that is?
In a caesar dressing, I wanted a dressing without mayo, eye yolks, sardines, and cheese. Good luck, right? But I found one. I actually found one.
This wholesome and plant-based salad dressing is quick and easy to put together and makes the simplest bed of greens something to look forward to at dinner time. Or, lunch time. Or, hey, why not just simple snack?
Keep it in your fridge (up to 7 days), add to greens, sprinkle on a few croutons and you just filled that space on your plate that should have been filled with vegetables all along.
Adapted from: Thug Kitchen
Yields: approximately 4 servings
1/3 cup slivered almonds
1/2 cup hot water
2 cloves garlic
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1 tablespoon capers*
*Sold typically by the olives in the grocery store
Place the slivered almonds in a glass with the hot water. Allow it to sit for at least 15 minutes.
After the almonds feel a little softer, assemble your food processor or blender. Add the garlic, olive oil, lemon juice, mustard, vinegar, and capers. Blend until there are no longer large pieces of almonds or capers. Chill until served.
Add to your favorite mix of greens and top with croutons, as desired.
May be refrigerated up to 7 days.