That way you don't need
any additional dressing for the salad.
Not exact matches
I like chunks of cheese in the
dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use
for blue cheese
dressing is to mix a
salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps
additional fresh herbs like chervil and tarragon tossed in as well.
serves 4 - 6 with
additional tahini sauce left over (Great
for salad dressing - just thin out with a little water, oil, and / or vinegar.)
I'll either use a tablespoon of olive oil
for the
dressing (and a heart - healthy fat source), or choose avocado as an
additional topping (and healthy fat source) and squeeze fresh lemon over the
salad in lieu of
salad dressing (which saves a ton of excess calories that are in most
salad dressings and actually adds loads of flavour).
1 tablespoon cod liver oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens
Additional egg yolks daily, added to smoothies,
salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily,
for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..
To do so, pour one ounce of
dressing to individual
salad serving (
for an
additional 2.35 mg of oxalate).
In the evening, I prepare a 500 calorie meal, always lowcarb (tonight
for instance was spinach, tomato and cucumber
salad with balsalmic
dressing and grilled halloumi), and my SO has his with extra crispbreads or portions to add the
additional 100
for men.