
We've not done this before, but I am going to share a recipe for a home-made salad dressing that Sharon makes for us that I think is better for us than most any store-bought salad dressing, and certainly tastes better than those "spritzers" that are on the market now.
Here is our recipe, which I have named, "Mimi's Lemon-Apple-Ginger dressing:"
Into a blender, place
One apple, quartered, with peel but no seeds
One cup lemon juice,
¼ cup olive oil,
½ cup water,
1or 2 Tablespoons of Tamari or regular soy sauce,
Ginger root, finely grated,
(Peel first, and use a piece about the size of your thumb)
8 packets of Splenda (or another brand)
Blend on “liquefy” or highest setting, about 30-45 seconds.
Note: This makes about ¾ of a blender full.
Store in glass jar in refrigerator.
Shake before serving as this mixture will settle and separate somewhat.
The sweetness can be adjusted by amount of Splenda, obviously.
Variation:
1-Use Pear instead of apple. Or, use half and half or some other ratio to suit your taste.
Pear will mellow out the flavor some, reducing the lemon tartness, if that is preferred.
I guess a person could use Stevia instead of Splenda, but add just a little at a time and keep tasting to find your preferred sweetness. It may add a bit of licorice flavor, but I’ve never tried Stevia in this dressing.
If you decide to try this, let us know what you think of it.





















