Location: Fukushima Fall-Out Zone (a.k.a., planet earth)
Goodness, gracious, great balls of FIRE!!!!!!!!! I have wanted to post a little posty-poo for several DAYS regarding a simple yet fabulous salad dressing, yet I have had NO TIME. Work is crazy. I’m doing the opposite of bliss following and I’m getting good and darn tired of it…actually, strike the word “getting” from that sentence and you have it. As we speak, I’m STILL slammed but too bad. This salad dressing recipe waits for no man. It is too good to deprive society of it for one more moment. Okay, so:
As youzzz know, I have been on a kick of using homemade yogurt dressing/sauce on basically EVERYTHING, from salads, to rice dishes, etc. I’m never sure if plain yogurt is a Gatherer superfood or Avoid, as there is conflicting info, but that’s a topic for another post. Obviously, don’t make this if it contains any ingredients that you don’t want to ingest. Anyway, so usually I just take yogurt, a little dab of organic mayo, a dash of olive oil, a TON of oregano flakes, a TON of garlic, and a generous dash of sea salt, and, boom, Bob’s your uncle: fabulous salad dressing! But I recently discovered a way to change ‘er up and kick it out to the stratosphere. Mind you, I don’t usually stress certain brand names in recipes, I’ll just say “I use…” a certain brand, if I like it, as a suggestion. But in this case, it is CRITICAL that you use the following brand of marinara sauce (and no, I’m NOT on their payroll *lol*!) because it makes the whole thing, it has no sugar (many marinara sauces are too sweet), and it has a distinct flavor that, again, MAKES this recipe. As always, I don’t measure, so I’ll just guesstimate:
PT’s Delicious Creamy Tomato Yogurt Dressing
1 cup of organic, PLAIN (not vanilla!!!!!!) yogurt 1 teaspoon of organic, GMO-free, ideally homemade (but I use Spectrum brand) mayonnaise Half to one cup of Rao’s Homemade Marinara Sauce (see link at bottom), right outta the jar (no need to heat it up, obviously) About a tablespoon of organic, extra-virgin olive oil Organic garlic granules (I prefer the granules to the powder), to taste Sea salt, to taste optional: organic dried oregano flakes (I can’t remember if I used them or the garlic the other night when I made this and it was SO fantastic…the Rao's is PERFECT so the dressing really doesn’t need any spices added, other than, in my opinion, a dash of sea salt).
That’s it. I’m telling you, this is awesome. I’m so glad I’m allowed to have tomatoes and they are, in fact, a superfood for me!
P.S. Rao’s is extremely expensive (like, $7.99 per jar), but you get what you pay for. This is lycopene CENTRAL, baby! And so delicious! I used to treat myself to it just a few times per year but, now that I’ve invented this dressing, I think I’m entering a summer kick of using it all the time. Between delicious salads and other dishes using the Rao’s, and how much watermelon I’m planning to ingest this summer, it is almost too bad that I don’t have a prostate gland, as it would be SO HEALTHY from all the lycopene!
Woohoo twinnie, what a great dressing recipe! Thanks, I'll be using this one all summer too. I bet it would be great with plain Greek style organic yogurt. Also congrats on 5 lbs left, you are amazing sweetie! (((HUG)))
Everyone is entitled to his or her informed opinion. --H. Ellison
I sometimes make a dressing out of DL Jardine's Peach Salsa and Lemonnaise....not many avoids in either and a great, a little bit hot and spicy dressing that good on everything from a baby spinach salad to a burger....good for company! I'll have to try yours, E.
Woohoo twinnie, what a great dressing recipe! Thanks, I'll be using this one all summer too. I bet it would be great with plain Greek style organic yogurt. Also congrats on 5 lbs left, you are amazing sweetie! (((HUG)))
OH *lightbulb*! THAT "5 to go"! Now I'm with youzzz lot! Thank you for noticing, gcg and twinkle toe! It is amazing. I know I'm amazed. Back to the dressing--wait, first I gotta add: GREAT to see you posting. I miss you when you "go to ground". Okay, now:
1. With most dressings I make, I always use lemon or lime juice for the acidic element. However, I have found that, with my yogurt dressings, I prefer to leave out the lemon or lime, as really the yogurt itself is tart enough and, by leaving out the additional acidity, you get more of a sour-creamy effect (and you know me and sour cream! Enough said!). Especially in the case of this new twist of adding the Rao's, one doesn't need lemon or lime, because tomato is acidic. I am one to use lemon or lime in virtually EVERYTHING I make, but the exception is things with tomato sauce in them, and lately things with any variant of my yogurt dressings, especially the Rao's variant.
2. Again, I am not on the Rao's payroll, but I can't reiterate enough the importance of using THIS particular marinara for this dressing to turn out fabulously. Like I said, it is just the best tasting stuff ever, as it has no added sugar, intense tomato flavor, and the perfect blend and amounts of olive oil and spices already in there. So good!
3. Greek yogurt would be really good in this. I use just a mainstream brand of organic plain yogurt, but the Greek would be excellent.
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
I sometimes make a dressing out of DL Jardine's Peach Salsa and Lemonnaise....not many avoids in either and a great, a little bit hot and spicy dressing that good on everything from a baby spinach salad to a burger....good for company! I'll have to try yours, E.
YUM, that sounds like a complementary marraige of sweet and spicy, with some complexity and depth of flavors thrown in for good measure. YEAH, buddy. I've actually never tried Lemonnaise, but it sounds good. Lemons, "naise", ya can't go wrong!
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
Victoria Italian Marinara sauce is delicious as well. Something about those Italian tomatoes have a different taste. I buy this at Costco(large jar) for about $4.50. http://www.victoriapacking.com/pastasauces.html Can't get the link to work google victoria Italian pasta sauce marinara
SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
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Now, if I could figure out a way to make that creamy tomato dressing without tomatoes or yogurt (both avoids for me.) Sigh. I think I'll just have to pass on this recipe.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
Location: Fukushima Fall-Out Zone (a.k.a., planet earth)
Guys, ALERT: Just in case anyone actually printed this recipe and/or tried it yet, I left out one important ingredient: olive oil! I have added it now, but wanted to alert you.
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
B to Bnonnie to Nomad, the journey continues Kyosha Nim
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Twisty,
Just an idea but have you tried this as a marinade with lamb, turkey, or(gulp) chicken? Slather it on and let it marinade in the fridge in a covered glass dish for about a day then cook in on the grill or in the oven at high temp tandoori style? Us B's and A's could probably try it using nomato sauce doctored up.
In reference to sauces/dressing/etc. Does anyone have a good chipolte sauce or dressing. I had this fabulous tomato basil chicken wrap w/chipotle sauce that was mouth watering good. WOuld love to find a way to make a similar sauce for salads or seasoning. I was googling recipes for chipotle sauce so that I could make some. Any recipes would be delightful. Nondairy please.
Twisty, Just an idea but have you tried this as a marinade with lamb, turkey, or(gulp) chicken? Slather it on and let it marinade in the fridge in a covered glass dish for about a day then cook in on the grill or in the oven at high temp tandoori style? Us B's and A's could probably try it using nomato sauce doctored up.
gulfie
Sorry I'm just now seeing this, Brad! I've been uncharacteristically obsessed with Facebook lately (which, btw, I'm pretty sure is one of the signs of the apocolypse), as I've reconnected with someone dear to me after DECADES and then that became a Narnia-esque portal to reconnecting to others from that era of my life and, well, with my limited net access and time, I haven't been on this forum as much, even though it is actually my fave cyber community. I actually loathe FB, yet this person I've reconnected with is on it all the time, so I've been there more than usual trying to get myself up to speed on his life and, trust me, there's a lot to absorb/process on that front, and thus I've kind of gotten into FB despite myself. Like I said, the apocolypse cometh. ENYHOOOO:
I have used Rao's in all manner of casseroles, but no, I've never actually tried putting it into the yogurt sauce/dressing and then MARINATING pieces of meat in that overnight. How flippin' bril can you get?! I'll try that and get back to you. On the iPhone right now so just exhausted myself typing this post. Twist out!
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
Location: Fukushima Fall-Out Zone (a.k.a., planet earth)
P.S. gcg, what oven temp would you recommend? Also, would you go covered or un? Oh, and how long would you cook it? Yeah, I need a diagram drawn, what of it?
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
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Okay, now:
