Six Food Intolerance Living

When I first when GDSYWP-free, I was looking high and low for a salad dressing that I could have. ALL of them had soybean oil in them or even wheat (for a thickener, I guess?). Urg. Later, I found plenty of options in my local specialty store but, until I found those, I made my own salad dressing. I had previously had a Cobb salad dressing that I had used a couple times, but not being able to have Cobb Salad, and because it's what I dol, I tweaked it a bit! This is now probably my favorite salad dressing.

It's a mixture of tangy/sweet and just a tad sour. The sesame seeds/oil do give it a bit of an Asian flair (or is it flare?), but it's not too Asian flavored. I usually make up a batch and just keep it in the fridge in a jar. It does tend to separate after a while, but I just shake it up and it's good to go!

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Clara’s Salad Dressing

Ingredients:
1/4 cup red wine vinegar
pinch of sugar
pinch of kosher salt
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
1/2 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1-2 teaspoons Italian seasoning
1/2 cup extra virgin olive oil
1 tablespoon toasted sesame oil

Directions:
Combine all of the ingredients except the oils in a bowl and whisk together.

Whisk in the oils slowly.

This recipe is highly adaptable. Adjust it to your liking - you can add more/less vinegar for a tang/sour flavor, more/less sugar for a sweeter flavor. Also, toasted sesame oil added a stronger

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I just realized that I've never noticed how much this actually makes! Oops ... well, next time I make it, I'll pay attention. If you make it before I do, though, be sure to leave me a comment with approximately how much it made! Thanks!

I hope you enjoy this dressing as much as I do!