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Special French Dressing
This French Dressing recipe was given to me by a chef before he departed from a well-known restaurant famous in my area. You may wish to make it up and have it ready to pour over your green salad of lettuce and vegetables which have been washed, dried, chilled and kept crisp in a plastic bag in the refrigerator. Do not drown the salad; merely lightly coat the leaves of lettuce and other vegetables with it. It is excellent.
For one pint, mix:
Wine vinegar (2/5) Olive oil (3/5) Dry mustard (to taste) 1 scant teaspoon raw sugar
(*PPNF suggests instead use: 1/2 teaspoon raw honey or a pinch – less than 1/32 teaspoon Stevia concentrate) salt, pepper, and a dash of Spice Islands “Salad Herbs” mixture (no other herb mixture) 3 crushed garlic cloves or garlic salt
If this recipe sounds mysterious, it is because the chef reduced it from a recipe for making a gallon of the dressing for the restaurant to a smaller amount most of us would use at home. The fractions of oil and vinegar refer to the ratio of oil to vinegar, no matter how much or how little you make.
Published in the PPNF Nutrition Journal
Summer 1990 | Volume 14, Number 2&3
Copyright © 1990 Price-Pottenger Nutrition Foundation, Inc.®
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