This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only carrots that interest me are the number you get in a diamond."
- Mae West, Actress
This is a fabulous, healthy salad dressing recipe that is so easy to make and so good for you. Toss this with mixed greens and veggies and about a tablespoon of a crunchy nut like slivered almonds or toasted soy beans.
The queen of vinegar production is balsamic vinegar. Very popular now, true balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks, often for decades. Although it is made from grapes, balsamic vinegar isn’t produced directly from wine (as are most vinegars). The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.
The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia. These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.
The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork. A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars – those that have aged at least 25 years and carry the designation extravecchio.
Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage. Red seals, like the white capsule, indicate at least 12 years of ageing. Silver seals are for 18 years and older and gold for those vintages of 25 years or more.
The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.
Servings = 4 | Serving size =1/4 cup
Cooking Time = 75 Minutes
This recipe can be multiplied by 2.
This healthy salad dressing recipe keeps well in the refrigerator for up to 72 hours.
|6 ounces||carrots (peeled and diced)|
|1 tsp||dried rosemary|
|1/8 tsp||fresh ground black pepper|
|1 Tbsp||maple syrup|
|2 Tbsp||balsamic vinegar|
|1 Tbsp||olive oil|
Preheat the oven to 350°F before dicing the carrots.
Place the diced carrots, rosemary, salt, black pepper, maple syrup and water in a sauce pan. Cover and place in the oven for about one hour until the carrots are soft.
Remove and puree using a stick blender or conventional blender. Add the 1 tablespoon olive oil as you puree the dressing. If the dressing is too thick, add water one tablespoon at a time.
Serving size = 1/4 cup
Servings = 4
Amount Per Serving
|Calories 66||Calories from Fat 31|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 144%||Vitamin C 4%|
|Calcium 2%||Iron 2%|
|Vitamin K 8 mcg||Potassium 150 mg|
|Magnesium 7 mg|